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Egg and Cheese Biscuit Bake

(15 Votes)
SERVES
8
COOK TIME
50 Min

Rouse up the gang with a breakfast that's worth waking up for! Our Egg and Cheese Biscuit Bake has layers of fluffy egg, covered with a freshly baked, cheesy biscuit topping that'll get them to rise 'n' shine in no time!

What You'll Need:
  • 1 (17.3-ounce) package refrigerated buttermilk biscuits (8 biscuits)
  • 10 eggs
  • 1/4 cup milk
  • 2 scallions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
What To Do:
  1. Preheat oven to 375 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray.
     
  2. Slice each biscuit into 6 pieces.
     
  3. In a large bowl, whisk together the eggs, milk, scallions, salt, and pepper until well mixed. Stir 3/4 cup of cheese into egg mixture. Add biscuit pieces and toss to coat evenly. Pour mixture into prepared casserole dish.
     
  4. Bake 45 minutes, or until center is set. Sprinkle remaining Cheddar cheese over top and continue to bake just until cheese is melted.
Notes
  • This cheesy breakfast casserole is best served right from the oven!
     
  • We like to serve this with our Country Fruit Stand Salad, for a sweet and healthy go-along!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I can almost taste this we have a sunrise breakfast on Easter Morning and that's not all I have a breakfast casserole to make I have another breakfast casserole I have made before and it was a big hit !! I might send you a picture of it and post it Ok Thanks For Sharing This Recipe !!! ) 3

Can this dish be prepared the day before and refrigerated overnight?

Hello! We do not recommend preparing it the day before since this recipe uses refrigerated dough and leaving it overnight would make the dough over proof.

I believe most 13x9 dishes are 3 qt., so it should work. If in doubt, set the dish on a cooky sheet in case of drippage. Good Luck!!

Hi! Would this recipe work with a 9x13 baking dish? Thanks!

We have not tried to see if it fits in a 9x13. If all the liquid fits with all the biscuits, then we think this should work. However, since we have not tested it this way we cannot determine what the cooking time would be.

Super simple to make and tasty. I used a can with 10 biscuits so I increased the eggs to 12. It turned out really well. Great base recipe that can be added to and adjusted to your personal tastes. Will use this basic recipe for many other variations.

Had to tweak the recipe this morning. Used real cheese slices and ham and turkey lunch meat. Used 6 eggs and it was more to the bread side. This is good base recipe you can add your favorite meat and spices. My family loved it. This a repeat meal for sure

This a 5 star recipe

Thank you SO much. Just can't wait to try this one out. I've watched Mr. Food for the past 14 years, after retiring from my job. Enjoyed every day. Thank you again.

For a smaller amount use the smaller Grand biscuit can and 4-5 eggs.

I tried mozzerella with cream cheese instead of cheddar; missed the 'cheddar bite', but did use it on top. I also put ham in it. Will make it again!

I'm so glad you have so many breakfast recipes. I have gout and can not eat meat of any kind so the egg and cheese recipes are very helpful.

I'm going to try this this weekend!

ok as far as cutting lengthwise, I forgot most of white is at one end... would have to be cut lengthwise

Is this comment on the wrong recipe? The eggs in this dish are whisked with the liquid and incorporated before cooking...

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