How to make bacon, egg and cheese biscuit casserole (video)

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This casserole recipe is one of our absolute favorite ways to serve biscuits, mainly because it's just as tasty with day-old biscuits as with fresh ones. While the recipe below incorporates cheddar cheese into the dough, you can just as easily make it with plain biscuits.
This is one of our favorite ways to serve brunch to a crowd. It's easy to prepare in advance, so you just pop it in the oven a bit under an hour before you're ready to serve it.
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Cooktop Cove
Bacon, Egg, and Cheese Biscuit Casserole
12
50 minutes
1 hour
1 hour, 50 minutes
1 tablespoon butter
2 green onions, finely chopped
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold butter, cubed
3/4 cup buttermilk
2 cups shredded cheddar cheese (divided)
1 pound bacon
6 large eggs
1 1/2 cups milk
Salt and pepper to taste
Preheat the oven to 425 degrees Fahrenheit.
Heat the butter in a small pan. Add the green onions and cook until soft, about 6 minutes. Set aside to cool.
In a large bowl, whisk together the flour, baking powder, sugar, baking soda and salt to taste. Cut in the dry butter until the mixture resembles a sandy texture. Add the buttermilk and 1 cup of the cheddar cheese. Fold in the green onions.
Knead the dough together until it just comes together. Roll out to about 1/2 inch thick, and then cut out round biscuits with a biscuit cutter. Continue rolling out the dough twice more to get as many biscuits out of the dough as you can.
Place the biscuits on a greased, nonstick baking sheet. Bake for 8 to 10 minutes, until golden brown. Remove and set aside to cool.
Cook the bacon and drain off the grease. Roughly chop.
Grease a casserole dish. Split the biscuits and place an even layer of biscuit bottoms in the dish. Sprinkle with the bacon and the remaining cheddar cheese.
Whisk together the eggs, milk and salt. Season with salt and pepper, and pour this mixture over the biscuits. Cover with the biscuit tops. Cover with foil and refrigerate for 30 minutes.
Lower the oven to 350 degrees F. Bake the casserole, covered, for 45 to 50 minutes, until the eggs are set.
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