Good Morning Biscuit & Egg Bake

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"Perfect for lazy weekend mornings or afternoons, it's versatile you can change or add more or less toppings, also you could cook the bacon a day ahead"

Original recipe yields 9 servings


  • Serving Size: 1 (248.3 g)
  • Calories 642
  • Total Fat - 40.7 g
  • Saturated Fat - 15.2 g
  • Cholesterol - 394.5 mg
  • Sodium - 1596.5 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.8 g
  • Protein - 42.2 g
  • Calcium - 321.6 mg
  • Iron - 3.6 mg
  • Vitamin C - 23.1 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking sheet with cooking spray.

Step 2

Cook the bacon in a large skillet over medium heat, stirring often, until the bacon is browned and crisp, about 10 minutes. Remove bacon pieces with a slotted spoon, and drain on paper towels.

Step 3

Separate the refrigerated biscuits, and arrange onto the prepared baking sheet so they touch together, then press the biscuit dough down to seal them together into a crust that covers the baking sheet.

Step 4

Bake in the preheated oven until the crust is slightly cooked and very lightly browned, about 5 minutes. Do not overbake! Remove from oven.

Step 5

Melt the butter in a large nonstick skillet over medium heat until the foam disappears. Beat the eggs in a bowl, and pour the eggs into the hot skillet. Use a spatula to lift and gently stir the eggs just until set, but still moist, 3 to 4 minutes. Arrange the lightly scrambled eggs on the semi-baked biscuit crust. Top with the cooked bacon, onion, and green pepper.

Step 6

In a bowl combine the two cheeses together, then sprinkle all over top of the pizza. Sprinkle with salt and black pepper.

Step 7

Return to oven, and bake on the top rack until the cheese is melted and bubbling and has lightly browned, about 10 more minutes.

Tips & Variations

  • Cooking spray