Hey there! So, let me tell you about this Christmas Morning Bacon Egg and Cheese Biscuit Bake that has become a staple in our house every holiday season. I remember the first time I made it, the kitchen was a disaster (eggshells everywhere), but the smell was absolutely heavenly. My mom was skeptical at first (she’s a traditionalist when it comes to Christmas breakfast), but even she was converted after one bite!
Why You’ll Love This
I whip this up every Christmas morning because, honestly, who wants to spend hours in the kitchen when there are presents to open? My family goes wild for this savory bake (especially my brother who eats like it’s his last meal). Plus, it’s a one-pan wonder, which is perfect because who has time for a sink full of dishes on Christmas?
Ingredients
- 1 can of refrigerated biscuit dough (I sometimes use flaky croissants if I’m feeling fancy)
- 8 large eggs
- 1/4 cup milk (or cream if you like it richer)
- 1 cup shredded cheddar cheese (but any cheese works, really)
- 6 strips of bacon, cooked and crumbled (or sausage, if you’re out of bacon)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup green onions, chopped (optional, but adds a nice touch)
Directions
- Preheat your oven to 350°F (175°C). Don’t skip this step; I once did and it ended up a soggy mess!
- Grease a 9×13 inch baking dish. This is where I usually sneak a taste of the cheese, just to make sure it’s still good.
- Cut the biscuit dough into quarters and scatter them evenly in the dish.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this over the biscuits, making sure they’re all nicely covered.
- Sprinkle on the cheese, bacon, and green onions. Don’t worry if it looks a bit weird at this stage – it always does!
- Bake for 25-30 minutes, or until the eggs are set and the biscuits are golden brown. (This is when I stand by the oven and watch like a hawk.)
Notes
I’ve found that using a glass dish allows for even cooking, but if you’ve only got metal, just keep an eye on the edges for over-browning.
Variations
Once, I tried adding a bit of spinach for some color – it was pretty good! But when I attempted a version with salmon, I don’t recommend it; the flavors were, let’s just say, interesting.
Equipment
You really just need a whisk and a baking dish. If you don’t have a whisk, a fork will do in a pinch (been there, done that).
Storage Info
Store leftovers in the fridge for up to 3 days – though honestly, in my house it never lasts more than a day!
Serving Suggestions
We like to serve this with some freshly squeezed orange juice and a dollop of sour cream on the side. It just feels like a holiday tradition now.
Pro Tips
Once, I tried rushing the dough cutting step and regretted it because the biscuits turned out all clumpy. Take your time – it’s worth it!
FAQ
Can I make this ahead of time? You bet! Just mix the ingredients and store in the fridge overnight, then pop it in the oven in the morning.
What if I don’t have bacon? No worries, use sausage or even ham. Or, go vegetarian and skip the meat altogether.
Do I need to pre-cook the bacon? Yes, it won’t cook properly in the bake otherwise. Plus, who doesn’t love crispy bacon?