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Biscuit Egg Bake

Total Time

Prep: 20 min. Bake: 40 min.


12 servings

Updated: Jan. 28, 2023
“Determined to come up with a brunch dish that didn’t keep me in the kitchen all morning, I created this casserole made with everyone’s favorite ingredients,” relates Jenny Flake of Gilbert, Arizona. “Preparation is minimal, and then it goes right into the oven, so you can spend more time with the ones you love.” Simply serve with a fruit salad for a hearty weekend breakfast guests will love.


  • 1 tube (16.3 ounces) large refrigerated buttermilk biscuits
  • 12 large eggs
  • 1 cup 2% milk
  • 1 large tomato, chopped
  • 4 green onions, chopped
  • 1 can (4 ounces) chopped green chiles
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt-free garlic seasoning blend
  • 1 package (2.1 ounces) ready-to-serve fully cooked bacon, diced
  • 2 cups shredded cheddar cheese


  1. Preheat oven to 350°. Separate biscuits. Cut each biscuit into fourths; arrange in a greased 13x9-in. baking dish.
  2. In a large bowl, whisk eggs, milk, tomatoes, onions, chiles, salt, pepper and seasoning blend; pour over biscuits. Sprinkle with bacon and cheese. Bake, uncovered, until a thermometer reads 160°, 40-45 minutes.

Nutrition Facts

1 piece: 306 calories, 18g fat (8g saturated fat), 235mg cholesterol, 877mg sodium, 20g carbohydrate (2g sugars, 0 fiber), 15g protein.

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