Bacon and Egg Biscuit Casserole
Disclosure: This post was sponsored by the Egg Farmers of Canada. All opinions on this blog are my own.
Bacon and Egg Biscuit Casserole is an easy breakfast casserole recipe made with eggs, bacon and biscuits. It’s super easy to whip up and can be made the night before and kept in the fridge.
Bacon and Egg Biscuit Casserole
This Bacon and Egg Biscuit Casserole is the perfect holiday breakfast if I do say so myself! It’s simple to make and you can even do some of the prep work ahead to save time. It’s delicious with simple ingredients that everyone loves. Most importantly, this recipe is well-loved. My family could not stop raving about how good it was.
I’m all about easy recipes with common ingredients that everyone can find. You probably have most of the ingredients in your fridge right now. It’s the type of recipe that you can throw together when company pops over unexpectedly. It’s the holidays so that happens often in my home and I don’t mind one bit! The more, the merrier.
We love bacon and eggs for breakfast here, but I wanted to try something a little different. Bacon and Egg Biscuit Casserole fits the bill. It has the familiar breakfast flavours we enjoy, but with a little extra oomph with the addition of golden, flaky biscuits. Yummy!
What I love about this recipe the most, besides the mouthwatering, drool-worthy taste, is how much time it saves me from having to prepare a huge, elaborate breakfast. I like to prepare everything before I go to bed. I’ll cook the bacon (fry it or put it in the oven) and then mix up all the ingredients. Store the casserole dish, uncooked and covered, in the fridge until you are ready to bake in the morning. Then when you wake up all you need to do is pop it in the oven.
Bacon and Egg Biscuit Casserole Ingredients
To make this Bacon and Egg Biscuit Casserole, you’ll need these ingredients:
- Cheddar cheese
- Green onions
- Refrigerated biscuit dough
- Salt and pepper
Pretty straightforward, right?
How to Make Bacon and Egg Biscuit Casserole
Start by greasing a 9×13 casserole dish with butter or cooking spray.
Whisk together eggs, cream, salt and pepper. Stir in 1/2 of the bacon, biscuit dough and 2 green onions. Pour this mixture into the casserole dish.
Bake for 25 minutes at 350F.
Remove from the oven and sprinkle on the shredded cheddar cheese and the remainder of the bacon. Bake for another 5 to 7 minutes or until the cheese is melted and biscuits are golden brown.
Top with the remainder of the sliced green onions. Cut into pieces and serve hot.
Can You Freeze Bacon and Egg Biscuit Casserole
Yes, you can! If you want to make an extra casserole to enjoy at a later date, feel free to freeze it for up to 2 months. Make sure it’s covered though. It would also make a wonderful breakfast to serve to welcome in 2020!
Why Enjoy Eggs This Holiday Season
It’s an understatement to say that we eat A LOT of eggs in our home. I typically go through a couple cartons a week. I include eggs in quite a few of our meals – breakfast, lunch and dinner. Eggs are yummy in breakfast casseroles like this one, frittatas, sandwiches, rice, salads and so much more.
When you serve eggs to your family, you are also supporting the Canadian egg farmers. Not only do they provide us with fresh eggs that a great source of protein, but they also give to our local communities in other ways.
Canadian egg farmers are big supporters of Food Banks Canada and donate more than 1.4 million eggs each year to local food banks. They’ve partnered together for more than two decades. I think it’s wonderful how they give back to the community helping people who are struggling. I try to donate to our local food bank all year long when I can. It’s a cause that I believe in, too.
Did you know that food banks in Canada have more than a million visits each month? And that 1 in 3 people that food banks help are children and youth? It’s a worthy cause to support and it’s great to see that the egg farmers in Canada helping out.
Make a Difference with #RecipesThatGive
Ready to make a difference in your community? It’s time for #RecipesThat Give!
Egg Farmers of Canada and Food Banks Canada have joined forces this holiday season to encourage Canadians to share their yummy and easy recipes on social media with the hashtag #RecipesThatGive and by donating their food, funds and time to local food banks.
A #RecipeThatGives can be one that is simple to make so you’ll have more time to enjoy the holiday season with your family and friends.
I challenge you to share your best time-saving recipe on your social media platform of choice with the hashtag #RecipesThatGive and tell everyone how you’ll use the time you saved to give back this holiday season. Then tag a friend and challenge them to keep the love going!
I plan to make a food donation to our local food bank here in Pembroke. I aim to donate a few times a year. It feels good to give back to the community and know that I’m helping people out.
I’d love to hear your favourite time-saving recipes and how you give back during the holiday season!
- 8 eggs
- 1/2 cup cream
- 1 cup cheddar cheese, shredded
- 8 slices bacon, cooked and chopped, divided
- 3 green onions, chopped, divided
- 1 340g can refrigerated biscuit dough, cut into quarters
- 1/4 tsp salt
- 1/4 tsp pepper
- Preheat oven to 350F. Grease a 9x13 casserole dish.
- In a large bowl, whisk eggs, cream, salt and pepper. Stir in 1/2 the bacon, biscuit dough and 2 green onions (sliced). Pour mixture into casserole dish.
- Bake for 25 minutes.
- Remove from oven. Sprinkle on shredded cheese and the rest of the bacon. Bake for another 5 to 7 minutes, or until cheese is melted and biscuits are golden brown.
- Top with 1 sliced green onion, if desired. Serve hot.
If you plan to make the recipe the night before, complete up to step 2 in the instructions. Cover and store in the fridge until you are ready to bake.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 298 Total Fat: 18g Saturated Fat: 8g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 203mg Sodium: 709mg Carbohydrates: 19g Fiber: 1g Sugar: 2g Protein: 15g