Start Christmas Day with a bacon, egg, and cheese breakfast or brunch with biscuits – all in one dish. No frying, no scrambling. Bake it all in a casserole.
How do you cook your bacon and eggs?
Do you fry your eggs or scramble them? Fry the bacon, grill it, or bake it? Fry or bake biscuits? Of course, it’s common to fry bacon and eggs. But fried biscuits and baked bacon aren’t quite so common. Combine the bacon, eggs, and biscuits in one dish. Use Bisquick like I did in this recipe. So many bacon and egg breakfast options. They’re all good, Christmastime or any day of the year.
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How do you bake bacon?
Today’s Christmas Eve breakfast menu at Kitchen Southern Hospitality begins with baked bacon. The aroma is intoxicating.
For years I fried bacon and occasionally microwaved it. But I have a daughter who cooks it in the oven, and it’s much easier to clean up than in the frying pan.
There are a couple good ways to bake the bacon. Line a cookie sheet with parchment paper or foil. I used foil this time. I use a large cookie sheet like this one to bake the bacon:
Whether you use parchment paper or foil, grease still seeps onto the pan. However, the greasy residue in the pan is minimal compared to baking the bacon directly on the pan. Find out more interesting information on baking bacon at saltpepperskillet.com.
How do you make biscuits?
How do you make biscuits if it’s not by opening a can of biscuits and baking them? You can fry them or bake them, make them with milk or buttermilk, and different kinds of flour.
There’s actually a science to the type of flour used to make biscuits. It’s pretty fascinating to read how different flours make biscuits taste differently. Read more about this in the article, “Kitchen Experiments: What Flour Makes The Best Biscuits?”.
I make biscuits occasionally by scratch (according to various recipes in my cookbooks) or the easy way, baking biscuits from a can. But the recipe I’m sharing with you, although it’s a casserole, is made with Bisquick. This casserole was baked in a glass dish like the one below. Mine is like this one with the red cover, and I love using it.
Press the dough in the corners lightly, leaving more dough, and it’s like having casserole corner biscuits. The corner piece looks like this:
I ate mine with lemon custard. Yum.
The bacon and egg casserole corner biscuit, butter, and lemon curd is yummy.
Serve it with a cup of one of my favorite teas, Tazo Glazed Lemon Loaf…
Bacon, Egg, and Cheese Casserole
Delicious bacon and egg breakfast baked casserole
- 7 slice Bacon
- 3 cup Bisquick
- 1 cup Cold Water
- 4 oz. Great Value Queso Quesadilla Cheese
- 4 Eggs
- 1/2 cup Organic Milk
- 1/8 teaspoon Santa Fe Seasons Six Seasonings
Heat oven to 400°.
Cover a large cookie sheet with foil and turn the sides of the foil up to keep the grease in.
Place the seven pieces of bacon onto the foil, spaced apart.
Bake for 20 minutes, turn the bacon over, and bake for another 5 minutes.
Use a paper towel to soak any grease from the bacon.
Cut the bacon into pieces.
Turn the oven up to 425°.
Grease an oblong glass baking dish with butter.
Mix Bisquick and the water until the dough is soft.
Beat the dough with a wire whisk 20 times.
Form the dough into a ball and put it on a floured pastry mat.
Knead the dough 10 times.
Fold the dough carefully from the mat into the greased glass dish.
Press the dough lightly into the dish, in the corners, and up against the sides (about halfway up).
Sprinkle the cheese evenly on top of the dough.
Add the bacon pieces on top of the cheese.
Mix the egg, milk, and seasoning and pour on top of the cheese and bacon.
Bake for 20 minutes.
Check to see if the casserole is done.
If it's to liquidy, bake about 5 more minutes then take it out.
You can make this casserole for dinner as well as breakfast or brunch. Leftovers are good, too. And if you’re like me, take a part of the casserole that has more biscuit and heat it up in the microwave for about 15 seconds. Add butter and jelly. Mmmm.
Easy Christmas Menu Ideas
For the Christmas holiday season, I’m baking goodies like peppermint almond bark candy, teacakes, and a pumpkin pie. But for the week’s main menus, I came up with several chicken recipes because my husband is eating mainly chicken for a while. One of the recipes is Chicken Pockets, a recipe that is easy and a good one to take to a Christmas family gathering. The Chicken Pockets was on my breakfast menu on Monday of Christmas week.
I got the idea for Chicken Pockets from a recipe I made when we were newlyweds, Chicken Bundles. I’ve saved that recipe in a cookbook with recipe cards and sleeves to store them in for nearly 41 years. We both really liked the Chicken Pockets. They’re different from the Chicken Bundles, easier actually.
Pockets and Bundles, both are basically the same thing. Just different names. What’s cool, though, is there are several ways to change up the pocket/bundle recipes by using different ingredients. When heating up the leftovers, it only takes about a minute. We had the leftovers Chicken Pockets today with chicken and wild rice soup. Delicious. Not too heavy but filling.
I love breakfast any time of the day – and especially on Christmas Day with family. I’d love to hear about your favorite Christmas breakfast foods. I hope you’ll leave me a comment below. Merry Christmas to you and your family.