Best Bacon Cheese Biscuit Casserole Recipes
BACON EGG AND CHEESE BISCUIT CASSEROLE
Make and share this Bacon Egg and Cheese Biscuit Casserole recipe from Food.com.
Provided by kitchen_mom
Categories Breakfast
Time 26m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 425.
- Start frying bacon or sausage.
- Combine first 5 ingredients, then cut in butter.
- Make a well in the center and pour in milk. Stir until well combined and moist.
- Turn dough out onto floured surface and knead until dough holds together well and is pliable. Press into bottom of a greased 9 x 13 pan.
- Beat the eggs with a splash of milk and pour over biscuit crust.
- Sprinkle crumbled bacon or sausage over the egg mixture and top with cheese.
- Bake for 16 - 20 minutes, or until egg is cooked through.
BACON & CHEESE BISCUIT CASSEROLE
I found this recipe on Pillsbury.com and revised it. Even my picky 9-yr old son liked it fairly well and my husband and I loved it! You can vary the add-ins to your taste or try it different ways. You could use sausage or ham instead of bacon, add mushrooms, etc. You could also top with a white gravy. This would be really good served with a fresh fruit salad!
Provided by Carrie in Greenville
Categories Breakfast
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees farenheit.
- Saute chopped onion and bell pepper in butter. Set aside to cool at least 10 minutes.
- In large mixing bowl, mix together eggs, milk, cheese, bacon, and salt & pepper. Stir in cooled onion & bell peppers. (Don't stir hot vegies into egg mixture lest it start cooking the eggs.)
- Open and separate biscuits. Cut each biscuit into 8 pieces.
- Stir biscuit pieces into egg mixture.
- Spread into sprayed casserole dish and bake for 30 minutes or until nicely browned and biscuit pieces are done. Use a fork to slightly pry apart the biscuit pieces to make sure the biscuits are not still doughy.
- Serve and enjoy!
Nutrition Facts : Calories 519, Fat 31.3, SaturatedFat 14.2, Cholesterol 210.1, Sodium 1413.8, Carbohydrate 42.4, Fiber 1.7, Sugar 9.3, Protein 17.9
TURKEY, EGG, CHEESE, BISCUIT CASSEROLE (NO-PORK 'BACON/SAUSAGE,
This is a variation on the recipe "Bacon, Egg, Cheese Biscuit Casserole." My family doesn't eat pork, and I wanted to use what we had (and bring it closer to a cheeseburger pie). I made many small changes, all of which seem to address the issues others had with the original recipe. This recipe is no-fuss, easy, and delicious. It is designed to use whatever is on-hand and can easily be altered to suite different tastes. Try it with other luncheon meats, leftover chicken, steak, or add paprika or hot chili powder to the flour. When I made this, it came out perfect & delicious. Paired it with home-made creamed spinach; and gravy made from vegetable broth and mochiko flour. Share what variations have worked for you, and what went well with it.
Provided by Mokey
Categories Lunch/Snacks
Time 35m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425degrees.
- Cook luncheon meat with Bragg Liquid Amino Acids and Balsamic vinegar, in a dry pan over medium heat until dry & browning. Set aside.
- Combine dry ingredients in a large bowl. Cut-in butter, I used a REALLY big fork (you don't have to use a pastry cutter). It doesn't have to be perfect. Mix in milk until ALMOST completely moistened, but still some dry spots (can use the same huge fork to mix).
- DO NOT over mix!
- Press into a 9"x13" glass dish. It;s okay if there are some dry patches.
- Top biscuit dough evenly with prepared meat, tomato, green onion, cheese in that order.
- Pour egg over top.
- Bake until top is evenly cooked (possibly starting to brown in the middle, sides are "boiling"), bottom is evenly browned;.
- approximately 22 minutes.
Nutrition Facts : Calories 1061.1, Fat 54.6, SaturatedFat 31.7, Cholesterol 369.9, Sodium 1733.5, Carbohydrate 81.9, Fiber 3, Sugar 8.2, Protein 58.6
BACON EGG & CHEESE BISCUIT CASSEROLE RECIPE - (4/5)
Provided by cooksalot
Number Of Ingredients 17
Steps:
- step-by-step directions Preheat oven to 350ºF. Butter a 9 x 13 inch casserole dish. Halve all the biscuits and place an even layer of biscuit bottoms into the casserole dish. Sprinkle with the bacon and cheddar cheese. Top with the other halves of the biscuits. In a large bowl, whisk together, eggs, milk, chives, salt, and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits. Cover with foil and place in oven to bake for 45-55 minutes, or until set. For the Cheddar Chive Biscuits: preheat the oven to 425ºF. In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt. Into the dry mixture, cut in chilled cubes of butter until the texture resembles small pebbles. Pour the buttermilk over mixture, gently stirring to combine. Pour the dough out onto a lightly-floured surface and knead until dough comes together. Roll out the dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead the dough. Place on a parchment lined baking sheet and bake for 8-10 minutes, until golden brown.
CLINTON KELLY'S BACON, EGG & CHEESE BISCUIT CASSEROLE
From TheChew.com. Posting for safe keeping. Clinton says you can make the biscuits ahead of time and you can even make the entire casserole the night before and let it sit in the fridge overnight.
Provided by Kerena
Categories Breakfast
Time 2h
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 15
Steps:
- For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
- Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
- Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
- Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
- Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
- Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
- For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
- Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
- In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
- Bake covered in foil for 45-55 minutes until set.
Nutrition Facts : Calories 411.8, Fat 30.6, SaturatedFat 13.4, Cholesterol 151.2, Sodium 669.7, Carbohydrate 19.4, Fiber 0.7, Sugar 1.4, Protein 14.3
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