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Bacon, Egg, and Cheese Biscuit Bake

Bacon egg cheese biscuit bake with puffy biscuit quarters baked into a savory, set egg custard with bacon and cheddar. Golden, risen, and easy breakfast bake style for feeding a crowd.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Biscuit bake base
  • 1 can (16 oz) refrigerated biscuit dough Each biscuit cut into quarters.
  • 8 strips bacon Cooked and crumbled.
  • 6 eggs Large.
  • 1.5 cup whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt To taste.
  • black pepper To taste.
  • 1.5 cup sharp cheddar Shredded, divided (about 1 cup for layering, rest for top).

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 375°F and grease a 9x13 baking dish so the bake releases cleanly after baking.
  2. Spread biscuit pieces in an even layer across the bottom of the dish to create a uniform base for the custard.
  3. Whisk eggs, milk, garlic powder, onion powder, salt, and pepper until smooth so the seasoning is evenly distributed.
  4. Scatter bacon crumbles and 1 cup cheddar over the biscuit pieces so the filling is dispersed throughout.
  5. Pour egg mixture evenly over everything, then press biscuits down gently to help them absorb the liquid.
  6. Top with remaining cheddar for a golden, cheesy crust.
Bake
  1. Bake at 375°F for 30–35 minutes until eggs are set and biscuits are cooked through and golden, with the top puffed and visibly browned.

Notes

Pro tip: Let the biscuit bake stand 5–10 minutes after baking so the egg custard firms up for cleaner slices. Refrigerate leftovers in a covered container up to 3–4 days. Freezing is yes—wrap tightly and freeze up to 2 months; thaw overnight in the fridge and reheat until hot. For a lower-fat swap, use reduced-fat cheddar and 2% milk.