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!

a bite of Biscuit Breakfast Bake

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
out of oven breakfast bake in bundt pan

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!

a serving of Biscuit Breakfast Bake

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. 
ingredients to make a Biscuit Breakfast Bake

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
canned biscuits

How to make Biscuit Breakfast Bake

  1. Preheat the oven to 400 degrees F. Prepare a bundt pan with cooking spray.
  2. Whisk together (in a large bowl) the eggs, cream, salt and pepper.
  3. Add (to the same bowl) the red bell pepper, ham, onions, baby spinach, tater tots, cut biscuit pieces, both cheeses, heavy whipping cream, hot sauce, salt and pepper.
  4. Mix until fully combined.
  5. Pour the mixture into the greased bundt pan.
  6. Cover with foil and bake for 15 minutes.
  7. Uncover and bake for an additional 30 minutes.
  8. Remove from the oven and cool for 15 minutes.
  9. 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. 
  10. Flip the casserole onto a plate and serve right away!
  11. Enjoy!
how to make Biscuit Breakfast Bake

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!

serving a Biscuit Ham Bake

Storage

You can store any leftovers tightly with foil or transfer them to an airtight container and refrigerate for up to 3 days. 

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bite of ham and spinach Biscuit Breakfast Bake

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a serving of Biscuit Breakfast Bake
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Biscuit Breakfast Bake

Wow your holiday guests with this Biscuit Breakfast Bake–flaky biscuits, gooey cheese, tater tots, and savory veggies baked to perfection! Make in bundt pan.
Prep Time: 15 minutes
Cook Time: 45 minutes
cooling time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 8
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Ingredients
 

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, heavy whipping cream, 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!
Cuisine: American
Course: Breakfast
Calories: 406kcal, Carbohydrates: 21g, Protein: 21g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 292mg, Sodium: 980mg, Potassium: 406mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1991IU, Vitamin C: 31mg, Calcium: 262mg, Iron: 2mg
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Biscuit Breakfast Bake with ham