This hearty and delicious bacon, egg, and cheese biscuit casserole is the perfect make-ahead breakfast for busy mornings or a crowd-pleasing brunch dish. Forget individual breakfast sandwiches; this casserole elevates the classic combination to a new level of convenience and flavor. It's rich, savory, and satisfying, guaranteed to be a hit with everyone from picky eaters to sophisticated palates. This recipe will walk you through each step, offering tips and tricks for achieving the ultimate BEC biscuit casserole.
What Makes This Bacon, Egg, and Cheese Biscuit Casserole So Special?
This recipe isn't just about throwing ingredients together; it's about creating a balanced and flavorful breakfast experience. We're using high-quality ingredients to maximize taste, ensuring every bite is a burst of cheesy, eggy, bacony goodness. The casserole's make-ahead capability is also a major selling point, allowing you to prepare it the night before and simply bake it in the morning. This saves precious time on busy weekdays or holiday mornings.
Ingredients You'll Need:
- 1 pound bacon, cooked and crumbled
- 1 dozen large eggs
- 2 cups milk (whole milk recommended for richness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, for an extra savory kick)
- 2 cups shredded cheddar cheese (or your favorite cheese blend)
- 1 (16-ounce) can refrigerated buttermilk biscuits, separated
Instructions:
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Prep the Bacon: Cook the bacon until crispy. Crumble it and set aside. Don't skip this step; crispy bacon is key to the casserole's texture and flavor.
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Whisk the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using). This creates a smooth and evenly distributed base for the casserole.
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Assemble the Casserole: In a greased 9x13 inch baking dish, layer half of the biscuits. Sprinkle half of the crumbled bacon and half of the cheddar cheese over the biscuits. Pour half of the egg mixture over the bacon and cheese. Repeat the layers: remaining biscuits, remaining bacon, remaining cheese, and remaining egg mixture.
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Bake: Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the casserole is set and lightly golden brown. The baking time may vary slightly depending on your oven.
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Rest and Serve: Let the casserole rest for 5-10 minutes before cutting and serving. This allows it to set further and makes it easier to serve.
Frequently Asked Questions (FAQs):
Can I make this casserole ahead of time?
Absolutely! This is one of the best features of this recipe. Assemble the casserole the night before and store it, covered, in the refrigerator. When you're ready to bake it, just add about 10-15 minutes to the baking time to ensure it's cooked through.
What kind of biscuits should I use?
Refrigerated buttermilk biscuits are ideal for this recipe. They provide the perfect texture and hold up well during baking. You can use other types of biscuits, but the baking time might need adjusting.
Can I use different types of cheese?
Yes! Feel free to experiment with different cheeses. Monterey Jack, Colby, or a blend of cheeses would all be delicious substitutions or additions to the cheddar.
How can I make this casserole spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the egg mixture for a spicier kick. You could also add some chopped jalapeños or other chili peppers for extra heat.
Can I freeze this casserole?
While it's not recommended to freeze the assembled casserole, you can freeze the unbaked components separately. Prepare the bacon and cheese, and store them in separate freezer-safe containers. You can also whisk the egg mixture and store it separately. When ready to bake, simply assemble and bake as directed, possibly adding a few extra minutes to the baking time.
This Bacon, Egg, and Cheese Biscuit Casserole is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy!
