Growing up in the Midwest, hearty breakfasts were a staple in our home, and this 3-ingredient breakfast biscuit egg casserole takes me right back to those cozy mornings. It’s the perfect dish for busy weekdays or lazy Sunday brunches, combining the simplicity of pantry staples with the warmth of a homemade meal. Whether you’re juggling a hectic schedule or just want a fuss-free breakfast option, this dish fits right into your routine.
This casserole pairs wonderfully with a fresh fruit salad or a side of crispy bacon for those who want a little extra protein. If you’re hosting a brunch, consider serving it with a mimosa or freshly squeezed orange juice to round out the meal.
3-Ingredient Breakfast Biscuit Egg Casserole
Servings: 4
Ingredients
1 can of refrigerated biscuit dough (8 biscuits)
8 large eggs
1 cup shredded cheddar cheese
Directions
1. Preheat your oven to 350°F (175°C).
2. Grease an 8×8 inch baking dish or a similar size casserole dish.
3. Cut each biscuit into quarters and spread them evenly across the bottom of the prepared dish.
4. In a large bowl, whisk together the eggs until well combined.
5. Pour the eggs evenly over the biscuit pieces, making sure they are well covered.
6. Sprinkle the shredded cheddar cheese over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the eggs are fully set and the cheese is bubbly and golden.
8. Allow the casserole to cool for a few minutes before serving.
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