This crowd-pleasing Breakfast Casserole with Biscuits is a new favorite: moist, cheesy, and perfect for brunch. Use store-bought or homemade biscuits and add ham, bacon, or sausage. A drizzle of hollandaise takes it to another level for a special holiday breakfast. Originally published December 24, 2019.
Table of Contents
- Christmas breakfast casserole
- What you need to make biscuit breakfast casserole
- How to make breakfast casserole with biscuits
- Make ahead (refrigerate overnight)
- Why is my breakfast casserole soggy?
- Can you freeze breakfast casserole?
- Biscuits, biscuits, biscuits
- More breakfast casseroles you are going to love
- Cheesy Ham and Egg Breakfast Casserole with Biscuits Recipe
The other day my husband sent a photo of our daughter practicing piano in the back seat on the way to her lesson—fingertips moving over an imaginary keyboard. It reminded me of my own childhood habit of “air-practicing” on car trips. Fortunately she actually practices every day on a real piano. Proud-parent moment aside, this casserole is what I’ll be prepping for Christmas Eve—easy to assemble and even better the next morning.
If you want crisp, golden edges and a tender, custardy center, this biscuit-based casserole hits the spot. Chunks of biscuits bake up fluffy, mingling with eggs, cheese, and smoky ham for a comforting, make-ahead brunch option.
We did most of our holiday shopping early this year, and now the boxes are piling up. Wrapping can wait—prepping a casserole the night before is so much better than scrambling on Christmas morning. This recipe is perfect for holidays, overnight guests, or any morning you want a hearty, crowd-pleasing breakfast.
(Give me all the crispy edges. YUM.)
This version swaps hash browns for chopped biscuits. The biscuit pieces puff and become tender pockets that soak up the seasoned egg mixture and melted cheese. Smoked ham scattered throughout adds savory flavor, and a drizzle of hollandaise makes it feel indulgent—though it’s delicious plain as well.
Christmas breakfast casserole
I could eat breakfast casserole every day. The blend of eggs and cheese is irresistible, and using biscuits gives a buttery, flaky texture that’s different from typical hash brown casseroles. This dish is forgiving: swap proteins, use different cheeses, or choose store-bought biscuits to save time.
Hollandaise is optional but highly recommended for holiday brunch. A bright, buttery sauce pairs wonderfully with the rich eggs and cheese.
What you need to make biscuit breakfast casserole
Here’s a quick shopping list. Use the recipe below for exact amounts and full instructions.
For the biscuits (or use a 16 oz. can of refrigerated biscuits if you prefer):
- Flour
- Salt
- Sugar
- Baking powder
- Cold butter
- Buttermilk or cream
For the casserole:
- Eggs
- Heavy cream or evaporated milk
- Seasoned salt, kosher salt, black pepper
- Dry mustard powder and onion powder (optional)
- Smoked ham (leftover or a ham steak)
- Shredded cheese (cheddar, Monterey Jack, or your favorites)
- Parsley and green onions for garnish (optional)
- Hollandaise sauce to serve (optional)
How to make breakfast casserole with biscuits
Make a simple biscuit dough or save time with refrigerated biscuits. The basic steps are: prepare the biscuit pieces, whisk the egg custard, layer ham/biscuits/ham/cheese in a greased deep 9×13-inch dish, pour the egg mixture over, and bake. Below are helpful tips and photos that guide you through folding and cutting biscuit dough to create flaky layers.
For homemade biscuits: cut cold butter into the flour mix until pea-sized pieces remain, add cold buttermilk or cream, bring into a shaggy dough, roll into a rectangle, fold to create layers, and cut into roughly 1-inch squares. You can also quarter refrigerated biscuits and use those.
Layer half the ham on the bottom of the dish, spread biscuit pieces over it, top with remaining ham, then add 3 cups of shredded cheese. Pour the seasoned egg and cream mixture evenly over the top so everything soaks up the custard.
If you’re making the casserole ahead, cover tightly and refrigerate overnight after pouring the egg mixture over the assembled casserole. Remove from the fridge 10–15 minutes before baking and allow an extra 5–10 minutes cook time if baking straight from chilled.
A blend of two cheeses—sharp cheddar plus Monterey Jack or a milder melting cheese—gives a great flavor and texture. Try pepper jack for a spicier twist.
Make ahead breakfast casserole: refrigerate overnight (and get more sleep!)
This casserole is ideal to assemble the night before. After layering and pouring the egg mixture, cover tightly and refrigerate. In the morning, set the dish on the counter while the oven preheats for 10–15 minutes, then bake. Add 5–10 minutes to the baking time if it’s thoroughly chilled.
Why is my breakfast casserole soggy?
The most common reason is underbaking. Make sure the center is set and not liquid-y before removing from the oven. If the top is browning too fast, tent with foil and continue baking until the center no longer jiggles when you gently shake the pan.
Can you freeze breakfast casserole?
Yes. Bake as directed, cool completely, and wrap tightly; freeze up to two months. Reheat from thawed in the oven as directed or rewarm from frozen at 300°F, covered with foil, for about 45–60 minutes until heated through. You can also portion leftovers into containers and freeze individual servings for quick microwave meals.
Biscuits biscuits biscuits
If you love biscuits, this casserole is a great use for extra flaky or cheesy biscuits. For quicker options, refrigerated canned biscuits work well—cut each into quarters and layer as instructed. For best flavor and texture on special occasions, homemade biscuits are worth the extra effort.
More breakfast casseroles you are going to love!
- Cheesy Overnight Hash Brown Breakfast Casserole — a top favorite when you want potatoes.
- Overnight Bacon and Egg Breakfast Casserole — classic bacon, eggs, and cheese.
- Eggs Benedict Casserole — for a brunch-worthy option with hollandaise.
Cheesy Ham and Egg Breakfast Casserole with Biscuits
Prep: 30 mins | Cook: 40 mins | Total: 1 hr 10 mins | Servings: 12
Ingredients
For the homemade biscuits
- 2 cups flour, spooned and leveled
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon + 2 teaspoons baking powder
- 1/2 cup cold butter (1 stick)
- 3/4 cup cold buttermilk or cream
For the egg mixture
- 9 large eggs
- 1 2/3 cups cream or evaporated milk
- 1 teaspoon seasoned salt
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon onion powder
To assemble
- 2 1/2 to 3 cups smoked ham, chopped
- 3 cups shredded cheese (cheddar + Monterey Jack recommended)
Garnishes (optional)
- Chopped parsley
- Chopped green onions
- Hollandaise sauce to serve
Instructions
- Preheat oven to 350°F. Grease a deep 9×13-inch casserole dish.
- Make the biscuit dough: whisk together flour, salt, sugar, and baking powder. Cut in cold butter until pea-sized pieces remain.
- Add cold buttermilk or cream and stir with a spatula until a shaggy dough forms. Knead 3–5 times until a ball forms.
- On a floured surface, roll the dough into a roughly 10×12-inch rectangle. Fold the short ends toward the center like a business letter, flip seam-side down, and pat to seal.
- Slice into 1-inch strips and cut into squares (about 1×1 or 1×2 inches). Alternatively, quarter refrigerated biscuits to save time.
- In a large bowl, whisk together eggs, cream, seasoned salt, salt, pepper, dry mustard, and onion powder.
- To assemble: sprinkle half the ham in the prepared dish. Spread biscuit squares over the ham, then top with the remaining ham. Sprinkle with shredded cheese.
- Pour the egg mixture evenly over the casserole, making sure all pieces are moistened. Cover and refrigerate overnight if desired.
- Bake at 350°F for 38–40 minutes, or until the top is golden and the center is set (not liquid or overly jiggly). If the top browns too quickly, tent with foil and continue baking.
- Remove from oven and serve immediately. Garnish with parsley, green onions, and hollandaise if you like.
Notes
You can use leftover smoked ham or a ham steak. Substitute cooked bacon or sausage if preferred. For an easy shortcut, use a 16 oz. can of refrigerated biscuits—cut each into quarters and layer as directed. If the casserole was refrigerated overnight, allow it to sit at room temperature 10–15 minutes before baking and add 5–10 minutes to the bake time if needed.
Nutrition (per serving)
Calories: 474 kcal | Carbs: 19 g | Protein: 21 g | Fat: 35 g