Grands Biscuit Breakfast Casserole for Busy Mornings
A comforting Grands Biscuit Breakfast Casserole perfect for busy mornings, filled with bacon, eggs, cheese, and more.
Equipment
- 9×13-inch baking dish
- Mixing bowl
- Whisk
Ingredients
For the Breakfast Base
- 8 large Refrigerated Biscuits (such as Grands!) Use larger size for optimal fluffiness.
- 8 oz Cream Cheese Make sure it’s softened for easy mixing.
For the Egg Mixture
- 6 Eggs Room temperature for a smooth blend.
- 1 cup Milk Infuses moisture to the egg mixture.
Seasoning & Flavor Enhancements
- 1 teaspoon Salt Essential for balancing all the flavors.
- 1 teaspoon Black Pepper Enhances the depth of flavor.
For the Topping
- 4 slices Bacon Cooked and crumbled, or use turkey bacon.
- 4 oz Cheddar Cheese Shredded, can use different cheeses for variety.
Instructions
How to Make Grands Biscuit Breakfast Casserole
- Preheat the oven to 350°F (175°C).
- Cut the biscuits into quarters and spread them evenly in a greased 9x13-inch baking dish.
- Cut the softened cream cheese into small cubes and sprinkle over the biscuit pieces.
- In a separate bowl, whisk together the eggs, milk, salt, and black pepper until blended smoothly.
- Pour the egg mixture evenly over the biscuit pieces and cream cheese.
- Sprinkle shredded cheddar cheese on top, followed by crumbled bacon.
- Bake for 25-30 minutes until the top is golden brown and a knife inserted comes out clean.
- Let the casserole rest for about 5 minutes before slicing.
Notes
For easier reheating, consider cutting the casserole into individual portions before storing.