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.