Introduction
Remember those mornings when you craved a hearty breakfast but felt like you had zero time? Or maybe you’re looking for a simple, comforting dish that’s perfect for a lazy weekend brunch or even a weeknight treat? Well, get ready, because I’ve got a recipe that’s going to become your new best friend: the 3-Ingredient Breakfast Biscuit Egg Casserole! This gem is so unbelievably easy, you’ll wonder where it’s been all your life. It’s the kind of dish that feels like a warm hug in a bite, and the best part? It requires just three humble ingredients that you probably already have in your pantry and fridge!
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, this is a breeze.
- Easy: Minimal steps, maximum deliciousness. Perfect for beginners!
- Giftable: Make a batch and share the breakfast joy with neighbors or friends.
- Crowd-pleasing: Who doesn’t love fluffy eggs, gooey cheese, and buttery biscuits? A surefire hit for everyone!
Ingredients
Gather ’round, friends! For this magic, you’ll need just these few superstars:
- 1 can refrigerated biscuit dough (8 biscuits): These are the foundation of our yummy cups! Look for your favorite brand; they all work beautifully.
- 8 large eggs: The heart of our casserole, bringing all that protein and fluffy goodness.
- 1 cup shredded cheddar cheese: Because what’s breakfast without a little cheesy indulgence? Sharp, mild, doesn’t matter – it’ll be delicious!
How to Make It
Alright, let’s get our hands a little messy (in the best way possible!). This is where the magic happens:
- Prep the Oven and Dish: First things first, let’s get that oven preheating to 350°F (175°C). While it’s warming up, grab your favorite 9×13 inch baking dish and give it a little grease. This will prevent any sticking, so you can enjoy every last bite.
- Biscuit Cups: Here’s the fun part! Take your can of biscuit dough. Gently separate each biscuit. Now, place each biscuit into the cups of a muffin tin. Use your fingers to press the dough down into the bottom and then up the sides of each cup, creating little edible bowls. Think of them as cozy little nests for our eggs!
- Whisk Those Eggs: In a medium bowl, crack all 8 eggs. Give them a good whisk until they’re nicely combined and a little frothy. You want them all mixed up and ready for their starring role.
- Fill the Nests: Carefully pour the whisked eggs evenly into each of those biscuit cups you made. Don’t worry if they don’t fill them to the brim; they’ll puff up as they bake.
- Cheese, Please!: Now, generously sprinkle that shredded cheddar cheese over the top of the eggs in each biscuit cup. This is where the gooey, melty perfection comes from!
- Bake to Golden Perfection: Pop that muffin tin into your preheated oven. Let them bake for about 20-25 minutes. You’ll know they’re ready when the eggs are set (no more jiggling!) and the edges of those biscuit cups are a beautiful, golden brown.
- A Moment to Relax: Once they’re out of the oven, resist the urge to dive in immediately! Let them cool slightly for a few minutes. This makes them easier to handle and allows the flavors to meld together perfectly.
Substitutions & Additions
Feeling a little adventurous? You can totally customize this easy recipe to your heart’s content!
- Cheese Swap: Don’t have cheddar? Monterey Jack, mozzarella, or even a pepper jack would be delicious! A little sprinkle of Parmesan on top is also divine.
- Add Some Veggies: Finely chopped bell peppers, onions, spinach, or mushrooms can be sautéed briefly and added to the egg mixture before pouring into the biscuit cups.
- Meat Lovers Rejoice: Cooked and crumbled bacon, sausage, or ham are fantastic additions. Just make sure they’re cooked through before adding them.
- Herbs for Freshness: A pinch of fresh chives, parsley, or a dash of your favorite dried herb can add an extra layer of flavor.
Tips for Success
A few little tricks up my sleeve to make sure your casserole turns out perfectly every time:
- Biscuit Dough Thickness: Make sure to press the biscuit dough evenly up the sides of the muffin tin. If the sides are too thin, they might bake too quickly or not hold the egg well.
- Don’t Overfill: While it’s tempting to pack those cups with egg, remember they’ll puff up. Filling them about ¾ of the way is usually a good bet.
- Prep Ahead: You can prepare the biscuit cups and whisk the eggs the night before. Store them separately in the fridge, and assemble and bake in the morning! It makes for an even quicker breakfast.
- Muffin Tin Matters: If you don’t have a muffin tin, you can try to make one large casserole in the greased 9×13 dish. Tear the biscuits into pieces and press them into the bottom of the dish to form a crust, then pour the egg and cheese over. It won’t have the individual cups, but it will still be delicious!
How to Store It
Leftovers? Lucky you! This 3-Ingredient Breakfast Biscuit Egg Casserole is fantastic reheated.
Simply store any cooled leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop a few in the microwave for about 30-60 seconds, or place them on a baking sheet in a preheated oven at 300°F (150°C) for about 10-15 minutes until warmed through. They’re almost as good as fresh!
FAQs
Can I make this ahead of time?
Yes! You can press the biscuit dough into the muffin tin and whisk the eggs (store separately in the fridge) the night before. In the morning, just pour the eggs into the cups, add cheese, and bake.
What kind of muffin tin should I use?
A standard 12-cup muffin tin works perfectly for this recipe, as it uses 8 biscuits and you’ll have a couple of extra cups if you want to add more ingredients or make extras.
Are these good for breakfast on-the-go?
Absolutely! The individual cups make them super portable. Just let them cool completely, pack them in a container, and you’re good to go!
Can I freeze this casserole?
While they can be frozen, they tend to get a bit mushy upon thawing and reheating. It’s best enjoyed fresh or stored in the fridge for a few days.
3-Ingredient Breakfast Biscuit Egg Casserole
Equipment
- Muffin tin standard 12-cup
- 9x13 inch baking dish optional, for making a large casserole
- Medium bowl
Ingredients
Main ingredients
- 1 can refrigerated biscuit dough 8 biscuits
- 8 large eggs
- 1 cup shredded cheddar cheese
Instructions
- Prep the Oven and Dish: First things first, let's get that oven preheating to 350°F (175°C). While it's warming up, grab your favorite 9x13 inch baking dish and give it a little grease. This will prevent any sticking, so you can enjoy every last bite.
- Biscuit Cups: Here’s the fun part! Take your can of biscuit dough. Gently separate each biscuit. Now, place each biscuit into the cups of a muffin tin. Use your fingers to press the dough down into the bottom and then up the sides of each cup, creating little edible bowls. Think of them as cozy little nests for our eggs!1 can refrigerated biscuit dough
- Whisk Those Eggs: In a medium bowl, crack all 8 eggs. Give them a good whisk until they’re nicely combined and a little frothy. You want them all mixed up and ready for their starring role.1 can refrigerated biscuit dough
- Fill the Nests: Carefully pour the whisked eggs evenly into each of those biscuit cups you made. Don't worry if they don't fill them to the brim; they'll puff up as they bake.1 can refrigerated biscuit dough
- Cheese, Please!: Now, generously sprinkle that shredded cheddar cheese over the top of the eggs in each biscuit cup. This is where the gooey, melty perfection comes from!1 can refrigerated biscuit dough
- Bake to Golden Perfection: Pop that muffin tin into your preheated oven. Let them bake for about 20-25 minutes. You’ll know they’re ready when the eggs are set (no more jiggling!) and the edges of those biscuit cups are a beautiful, golden brown.
- A Moment to Relax: Once they're out of the oven, resist the urge to dive in immediately! Let them cool slightly for a few minutes. This makes them easier to handle and allows the flavors to meld together perfectly.