Biscuit Breakfast Bake
Start your holiday mornings off right with this show-stopping Biscuit Breakfast Bake! Fluffy biscuits, creamy cheese, and savory vegetables come together in one easy, make-ahead dish that’s as festive as it is delicious. It’s the best weekend comfort breakast casserole!
Perfect Thanksgiving or Christmas brunch, this Biscuit Breakfast Bake is a guaranteed crowd-pleaser that pairs beautifully with fruit salads and cinnamon rolls for a complete holiday spread. Whether you’re hosting a big family gathering or keeping it cozy, this recipe will make your breakfast table the star of the day!
Biscuit Breakfast Bake
This recipe is easy where you take a bundt pan and fill it with breakfast deliciousness: Eggs, biscuits, ham, tater tots, cheese, and savory veggies.
Read more: Biscuit Breakfast Bake
I love to make this ahead and pop in the oven in the morning of any holiday (Thanksgiving, Christmas, New Years, and Easter). It’s the ultimate cozy breakfast casserole!
Why I love this recipe
- Fabulous Thanksgiving or Christmas breakfast!
- Can make this the night before and just pop it into the oven the next morning.
- Easy to make with minimal clean-up.
Gather these ingredients
- Eggs
- Heavy whipping cream
- Hot sauce – we use Cholula brand
- Salt
- Black pepper
- Red bell pepper – diced
- Ham – diced
- Red onion – diced
- Baby spinach – remove the stems
- Tater tots
- Flaky Layer Butter Biscuits – cut in small pieces
- Sharp Cheddar Cheese – shredded
- Shredded cheese blend – Swiss and Gruyere from Trader Joe’s – or Mozzarella cheese
How to make Biscuit Breakfast Bake
- Preheat the oven to 400 degrees F. Prepare a bundt pan with cooking spray.
- Whisk together (in a large bowl) the eggs, cream, salt and pepper.
- Add (to the same bowl) the red bell pepper, ham, onions, baby spinach, tater tots, cut biscuit pieces, both cheeses, hot sauce, salt and pepper.
- Mix until fully combined.
- Pour the mixture into the greased bundt pan.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 30 minutes.
- Remove from the oven and cool for 15 minutes.
- Loosen the edges of the casserole by taking a spatula or butter knife to gently pull the edges of the casserole away from the pan.
- Flip the casserole onto a plate and serve right away!
- Enjoy!
Tips & substitutions
- Use whatever cheese you have in the fridge.
- We love Cholula brand hot sauce, but you can use your favorite. Add more for a bigger kick!
- In place of ham, use bacon or sausage or all three.
- You can leave out the spinach, but it really adds to the color and it’s always good to have a little bit of “green” in your breakfast dish.
- In place of tater tots, you can use frozen hash browns.
- Serve while hot!
Serving suggestions
Fabulous when served with Vanilla Fruit Salad or Peach Waldorf Salad and Apple Cinnamon rolls for brunch!
Storage
You can store any leftovers tightly with foil or transfer them to an airtight container and refrigerate for up to 3 days.
Check out these other Holiday Breakfast recipes while you’re here
- Overnight Monte Cristo Breakfast Casserole
- Breakfast Charcuterie Board Ideas
- Pear Butternut Squash Breakfast Casserole
Get the Recipe:
Biscuit Breakfast Bake
Ingredients
- 12 eggs
- ¼ cup heavy whipping cream
- 1 TBSP hot sauce, we use Cholula brand
- ½ tsp salt
- ½ tsp black pepper
- 1 cup red bell pepper, diced
- 1 cup ham, diced
- 1 cup red onion, diced
- 2 cups baby spinach, remove the stems
- 2 cups tater tots
- 5 Flaky Layer Butter Biscuits, cut in small pieces
- 1 cup Sharp Cheddar Cheese, shredded
- 1 cup shredded cheese blend, Swiss and Gruyere from Trader Joe’s or Mozzarella cheese
Instructions
- Preheat the oven to 400 degrees. Prepare a bundt pan with cooking spray.
- In a large bowl, whisk the eggs, cream, salt and pepper.
- Next, add to the same bowl the red bell pepper, ham, onions, baby spinach, tater tots, cut biscuits pieces, both cheese, hot sauce, salt and pepper. Mix until fully combined.
- Pour the mixture into the greased bundt pan.
- Cover with foil and bake for 15 minutes.
- Uncover and bake for an additional 30 minutes.
- Remove from the oven and cool for 15 minutes.
- Use a small spatula or butter knife to gently pull edges of the casserole away from the pan.
- Flip the casserole onto a plate and serve right away!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
You mention, in the recipe instructions, adding cream twice…is it just the 1/4 cup of heavy whipping cream, or is there more cream that I’m missing? Thanks!
Add the cream to the egg mixture only! Only once :)