Bacon Cheese Biscuit Casserole Recipes

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BACON & CHEESE BISCUIT CASSEROLE



Bacon & Cheese Biscuit Casserole image

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

1/2 onion, chopped
1/2 orange bell pepper, chopped (red or yellow would be good also)
2 tablespoons butter
3 eggs
3 tablespoons milk
1 cup shredded Mexican blend cheese (cheddar, monterey jack, etc.)
1 package Ready Crisp bacon, cut into 1/2-inch pieces (or regular fried bacon)
salt & pepper
1 (12 ounce) package Pillsbury Grands refrigerated buttermilk biscuits

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

CLINTON KELLY'S BACON, EGG & CHEESE BISCUIT CASSEROLE



Clinton Kelly's Bacon, Egg & Cheese Biscuit Casserole image

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

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter (chilled and cut into cubes)
3/4 cup buttermilk
1/2 cup chives (chopped)
3/4 cup cheddar cheese (shredded)
1 lb bacon (cooked and chopped)
6 large eggs
1 1/2 cups milk
salt
1/2 cup chives (chopped)
1/2 cup cheddar cheese (grated)

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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