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Clinton Kelly's Bacon Egg & Cheese Biscuit Casserole

Bacon Egg Cheese Biscuit Casserole Clinton Kelly
You're favorite breakfast sandwich as a casserole!
skill level
Easy
time
60-120min
servings
12
cost
$
Contributed by :
This cheesy casserole has everything you love about a breakfast sandwich -- the cheese, the bacon, the egg and most importantly the biscuit. One serving won't be enough.
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ingredients
  • For the Cheddar Chive Biscuits:
  • 2 cup All Purpose Flour
  • 1 tablespoon Baking Powder
  • 1 teaspoon Sugar
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon salt
  • 6 tablespoon unsalted butter (chilled and cut into cubes)
  • 3/4 cup buttermilk
  • 1/2 cup chives (chopped)
  • 3/4 cup Cheddar cheese (shredded)
  • For the Bacon Egg & Cheese Biscuit Casserole:
  • 1 pound bacon (cooked and chopped)
  • cheddar chive biscuits
  • 6 large eggs
  • 1 1/2 cup milk
  • salt to taste
  • 1/2 cup chives (chopped)
  • 1/2 cup cheddar cheese (grated)
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cup All Purpose Flour
    1 tablespoon Baking Powder
    1 teaspoon Sugar
    1/4 teaspoon Baking Soda
    1/2 teaspoon salt
    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.
  • 2
    6 tablespoon unsalted butter (chilled and cut into cubes)
    Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
  • 3
    3/4 cup buttermilk
    1/2 cup chives (chopped)
    3/4 cup Cheddar cheese (shredded)
    Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
  • 4
      
    Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
  • 5
       
    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.
  • 6
        
    Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
  • 7
    For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees.  Butter a 9 x 13 inch casserole dish.
  • 8
    1 pound bacon (cooked and chopped)
    cheddar chive biscuits
    1/2 cup cheddar cheese (grated)
    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.
  • 9
    6 large eggs
    1 1/2 cup milk
    salt to taste
    1/2 cup chives (chopped)
    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.
  • 10
    Bake covered in foil for 45-55 minutes until set.
 
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