Canned Biscuit Breakfast Casserole with Ham and Cheese

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Canned biscuit breakfast casserole combines refrigerated biscuit dough, eggs, diced ham, and melted cheese in one baking dish. The main challenge is getting the biscuits cooked through without drying out the eggs or overbrowning the top. Cutting the biscuits into small pieces and spreading them evenly through the pan helps the dough bake more consistently.

This casserole works well for a weekend breakfast, holiday brunch, or breakfast-for-dinner. Fully cooked leftover ham is especially convenient because it can be diced and added directly to the casserole.

Canned Biscuit Breakfast Casserole Recipe

Yield: 8 servings
Preparation time: 15 minutes
Cooking time: 35 to 45 minutes
Total time: About 50 to 60 minutes
Course: Breakfast or brunch
Cuisine: American

Equipment

• 9-by-13-inch (23-by-33-cm) baking dish
• Large mixing bowl
• Whisk
• Cutting board and knife
• Instant-read food thermometer

Ingredients

• Nonstick cooking spray or a small amount of butter for the baking dish
• 1 can refrigerated biscuit dough, about 16 ounces (454 g), usually 8 large biscuits
• 2 cups diced fully cooked ham, about 10 to 12 ounces (285 to 340 g)
• 1 1/2 cups shredded cheddar cheese, about 6 ounces (170 g), divided
• 8 large eggs
• 1 cup milk (240 ml)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon salt, optional
• 2 tablespoons thinly sliced green onions or chives, optional

Ham and cheese already contribute considerable salt, so taste and ingredient labels should guide whether additional salt is necessary.

How to Make the Casserole

Heat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch (23-by-33-cm) baking dish.

Separate the biscuits and cut each one into about six pieces. Smaller pieces cook more evenly once surrounded by the egg mixture. Scatter the biscuit pieces across the bottom of the prepared dish instead of packing them tightly together.

Distribute the diced ham evenly over the biscuits, followed by about 1 cup (113 g) of the shredded cheese.

Crack the eggs into a large bowl. Add the milk, pepper, and salt if using. Whisk until the yolks and whites are completely combined.

Pour the egg mixture slowly over the biscuit pieces, ham, and cheese. Use the back of a spoon to distribute any ingredients that have collected in one part of the dish. Sprinkle the remaining 1/2 cup (57 g) cheese over the top.

Bake for about 35 to 45 minutes. Begin checking near the lower end of the range because ovens, baking dishes, and biscuit sizes vary.

The casserole is ready when the center is set, the biscuit pieces are cooked rather than gummy, and the egg mixture in the center reaches at least 160°F (71°C).

If the cheese and exposed biscuit pieces become dark before the center is finished, loosely cover the dish with aluminum foil and continue baking.

Let the casserole stand for about 5 to 10 minutes before cutting. This short rest makes it easier to portion without continuing to cook the eggs for an unnecessarily long time.

How to Keep the Biscuits From Staying Doughy

A golden top does not necessarily mean the biscuit pieces in the middle are finished.

Large chunks of refrigerated dough take longer to cook when they are surrounded by eggs, ham, and cheese than they would on an open baking sheet. Cutting each biscuit into several pieces gives heat more paths into the dough.

Avoid piling most of the biscuit pieces in the center of the casserole. Spread them throughout the baking dish, and don’t substitute a much smaller, deeper pan without expecting the baking time to change.

If the center still appears wet when the top is already browned, cover the casserole loosely with foil and keep baking. The foil slows additional browning while the middle finishes.

Choosing the Ham and Cheese

Fully cooked ham is the simplest choice. Leftover baked ham, diced ham steaks, or packaged cooked ham can all work.

Cheddar provides a noticeable cheese flavor without adding much moisture. Monterey Jack, Colby, Swiss, or a mixture of cheeses can also be used.

Very moist ingredients deserve more caution. Watery vegetables, for example, can release enough liquid during baking to make the egg layer softer and the biscuit dough slower to cook.

If adding vegetables such as mushrooms, spinach, onions, or bell peppers, cook them first and remove excess moisture before adding them to the casserole.

Useful Variations

The basic proportions leave some room for changes without turning the casserole into a completely different dish.

For a ham and Swiss biscuit casserole, replace the cheddar with shredded Swiss cheese.

For a ham, broccoli, and cheese version, add about 1 cup (150 g) of cooked, well-drained chopped broccoli.

For a little more savory flavor, add a small amount of Dijon mustard to the egg mixture or sprinkle sliced green onions over the casserole after baking.

Cooked crumbled bacon can replace part of the ham, although using both generously can make the casserole quite salty.

Can You Make It the Night Before?

An egg casserole can be refrigerated before baking, but canned biscuit dough complicates the usual make-ahead method. Sitting overnight in the egg mixture can soften the dough and change how it rises.

For better biscuit texture, prepare the components separately. Dice the ham, shred the cheese, and whisk the egg mixture the night before. Refrigerate everything promptly in covered containers.

In the morning, cut the cold biscuit dough, assemble the casserole, and bake it.

If convenience matters more than biscuit texture, the entire casserole can be assembled the night before and refrigerated. Keep it cold and bake it the following morning. Expect the biscuit texture to be somewhat softer than in a freshly assembled casserole.

Storage and Reheating

Refrigerate leftover casserole within two hours of serving. Store it in a covered container or cover the baking dish tightly and use the leftovers within 3 to 4 days.

For individual portions, the microwave is convenient, although the biscuits will become softer. Reheat only until the portion is hot throughout.

For better biscuit texture, place portions in an oven-safe dish, cover loosely, and warm them in a moderate oven until heated through. Previously cooked leftovers should be reheated thoroughly.

The casserole can also be frozen after baking. Let it cool under safe refrigeration, portion it, wrap the portions well, and freeze. Thaw frozen portions in the refrigerator before reheating for the most even results.

Substitutions

Milk: Whole or 2 percent milk works well. Lower-fat milk can be used, although the egg mixture may taste slightly less rich.

Cheese: Cheddar can be replaced with Colby, Monterey Jack, Swiss, or another good melting cheese.

Ham: Use another fully cooked breakfast meat if preferred. Raw sausage or bacon must be completely cooked before it goes into the casserole.

Biscuits: Refrigerated biscuits vary considerably in size and thickness. If using especially large biscuits, cut them into smaller pieces and rely on actual doneness rather than a fixed baking time.

Food-Safety Notes

Because this casserole contains eggs, check the center rather than relying only on how browned the biscuits look. The egg mixture should reach at least 160°F (71°C).

Keep uncooked eggs and the assembled casserole refrigerated until cooking. Once the casserole has been served, refrigerate leftovers within two hours.

A breakfast casserole left at room temperature longer than two hours should be discarded rather than refrigerated for later use.

The safest measure of doneness is the condition and temperature of the center of the casserole. A browned top alone cannot confirm that the eggs and biscuit dough underneath are fully cooked.