I’ll be honest—before I had kids, weekend breakfast was usually a bowl of cereal or toast if I was feeling fancy. But when you’ve got a family staring at you on Saturday morning, cereal just doesn’t cut it anymore.
That’s how I discovered breakfast casseroles. They’re basically the answer to feeding everyone something hot and filling without standing over the stove flipping pancakes for an hour. This Grands biscuit version is my go-to because it uses refrigerated biscuits, which means less work for me. You get fluffy biscuit pieces mixed with eggs, bacon, and cheese—all baked together in one dish. It’s the kind of breakfast that makes everyone happy and lets me actually sit down and eat with my family instead of playing short-order cook.
Why You’ll Love This Biscuit Breakfast Casserole
- Ready in under an hour – This breakfast casserole comes together in just 35-45 minutes, making it perfect for weekend brunch or even a quick weekday breakfast when you have a little extra time.
- Uses store-bought biscuits – No need to make dough from scratch—canned Grands biscuits are the shortcut that makes this recipe super easy without sacrificing flavor.
- Crowd-pleasing flavors – With fluffy eggs, creamy cheese, and crispy bacon all baked together with buttery biscuits, this casserole has everything you love about a classic breakfast in one dish.
- Great for feeding a group – This casserole easily serves 6-8 people, making it ideal for family gatherings, holiday mornings, or when you have overnight guests.
What Kind of Grands Biscuits Should I Use?
Any variety of Pillsbury Grands biscuits will work great for this breakfast casserole. You can go with the original flaky layers, buttermilk, or even the butter tastin’ version – they’ll all bake up nicely and soak in that egg mixture. If you’re watching your diet, the reduced fat Grands are also an option, though the regular ones will give you a richer, more indulgent casserole. Just make sure you’re grabbing the larger Grands size (the 8-count can) rather than the regular smaller biscuits, since those bigger biscuits hold up better and create nice hearty layers in your casserole.
Options for Substitutions
This breakfast casserole is pretty forgiving when it comes to swapping ingredients:
- Grands biscuits: You can use regular-sized refrigerated biscuits instead – just use about 10-12 smaller biscuits to equal the same amount. Homemade biscuit dough works too if you’re feeling ambitious.
- Cream cheese: If you’re not a fan of cream cheese, try using sour cream or cottage cheese for a similar creamy texture. You could also use an additional 4 ounces of cheddar or your favorite cheese instead.
- Cheddar cheese: Feel free to swap this with whatever cheese you have on hand – monterey jack, colby, pepper jack for some heat, or even Swiss all work great.
- Bacon: Cooked sausage crumbles, diced ham, or turkey bacon are all solid alternatives. You could even make it vegetarian by using sautéed mushrooms or bell peppers instead.
- Milk: Any milk works here – whole, 2%, skim, or even half-and-half if you want it extra rich. Non-dairy milk like almond or oat milk will work in a pinch too.
Watch Out for These Mistakes While Baking
The biggest mistake people make with biscuit breakfast casserole is not cutting the biscuits into small enough pieces – aim for quarters or sixths so they cook through evenly and absorb the egg mixture properly.
Skipping the step of softening your cream cheese leads to lumps throughout the casserole, so make sure it’s at room temperature or microwave it for 15-20 seconds before mixing it in.
Another common error is undercooking the center while the edges look done – cover the casserole with foil for the first 20-25 minutes of baking, then remove it to let the top brown, and always check that the center reaches 160°F with a thermometer.
Finally, resist the urge to dig in right away, as letting the casserole rest for 10 minutes after baking helps everything set up and makes it much easier to slice and serve.
What to Serve With Biscuit Breakfast Casserole?
This breakfast casserole is pretty filling on its own, but I love serving it with fresh fruit on the side to balance out all that cheesy, bacon-y goodness. A simple fruit salad with berries, melon, and grapes works great, or you can just slice up some oranges or serve a bowl of mixed berries. If you want to add more to the table, hash browns or breakfast potatoes are always a hit, and they’re easy to make while the casserole is baking. A pitcher of orange juice or some hot coffee rounds out the meal perfectly for a weekend brunch with family or friends.
Storage Instructions
Store: This breakfast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It’s great for meal prep since you can grab a piece throughout the week for a quick breakfast.
Freeze: You can freeze this casserole for up to 2 months, either as a whole or in individual portions. Let it cool completely first, then wrap it well in plastic wrap and a layer of foil to prevent freezer burn. Individual portions are super handy for busy mornings!
Reheat: Warm up refrigerated portions in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, thaw it overnight in the fridge first, or add a few extra minutes to your reheating time.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2000-2200
- Protein: 65-75 g
- Fat: 130-145 g
- Carbohydrates: 150-165 g
Ingredients
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup milk
- 1/4 tsp black pepper (freshly ground preferred)
- 1/2 tsp salt
- 1 can refrigerated biscuits (8 large, such as Grands! biscuits)
- 4 slices bacon (cooked and crumbled)
- 6 eggs (room temperature for better mixing)
- 4 oz cheddar cheese (shredded)
Step 1: Prepare the Baking Dish and Preheat the Oven
- 1 can refrigerated biscuits
Preheat your oven to 350°F.
While the oven heats, cut the refrigerated biscuits into quarters and spread them evenly across a 9×13-inch baking dish, creating an even base layer.
This allows the egg custard to penetrate throughout the casserole rather than just sitting on top of whole biscuits.
Step 2: Layer the Cream Cheese and Begin the Custard Mixture
- 8 oz cream cheese
- 6 eggs
- 1/2 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
Cut the softened cream cheese into small cubes and distribute them evenly over the biscuit pieces in the baking dish.
While the cream cheese is being added, whisk together the room temperature eggs, milk, salt, and freshly ground black pepper in a separate bowl until the mixture is smooth and well combined.
The room temperature eggs will blend more smoothly with the milk, creating a silkier custard.
Step 3: Assemble and Top the Casserole
- egg custard mixture from Step 2
- 4 oz cheddar cheese
- 4 slices bacon
Pour the egg custard mixture from Step 2 evenly over the biscuits and cream cheese in the baking dish.
Sprinkle the shredded cheddar cheese across the surface, then top with the crumbled bacon.
I like to save some bacon pieces for the very top so they stay crispy and visible rather than getting buried and soggy during baking.
Step 4: Bake Until Golden and Set
Place the assembled casserole in the preheated 350°F oven and bake for 25-30 minutes, until the biscuits are golden brown and the egg custard is set in the center.
The casserole is done when a knife inserted in the center comes out clean or with just a few moist crumbs.
Let it rest for 5 minutes before serving—this allows the structure to set and makes it easier to portion cleanly.
Simple Grands Biscuit Breakfast Casserole
Ingredients
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup milk
- 1/4 tsp black pepper (freshly ground preferred)
- 1/2 tsp salt
- 1 can refrigerated biscuits (8 large, such as Grands! biscuits)
- 4 slices bacon (cooked and crumbled)
- 6 eggs (room temperature for better mixing)
- 4 oz cheddar cheese (shredded)
Instructions
- Preheat your oven to 350°F. While the oven heats, cut the refrigerated biscuits into quarters and spread them evenly across a 9x13-inch baking dish, creating an even base layer. This allows the egg custard to penetrate throughout the casserole rather than just sitting on top of whole biscuits.
- Cut the softened cream cheese into small cubes and distribute them evenly over the biscuit pieces in the baking dish. While the cream cheese is being added, whisk together the room temperature eggs, milk, salt, and freshly ground black pepper in a separate bowl until the mixture is smooth and well combined. The room temperature eggs will blend more smoothly with the milk, creating a silkier custard.
- Pour the egg custard mixture from Step 2 evenly over the biscuits and cream cheese in the baking dish. Sprinkle the shredded cheddar cheese across the surface, then top with the crumbled bacon. I like to save some bacon pieces for the very top so they stay crispy and visible rather than getting buried and soggy during baking.
- Place the assembled casserole in the preheated 350°F oven and bake for 25-30 minutes, until the biscuits are golden brown and the egg custard is set in the center. The casserole is done when a knife inserted in the center comes out clean or with just a few moist crumbs. Let it rest for 5 minutes before serving—this allows the structure to set and makes it easier to portion cleanly.
