Ham and Cheese Biscuit Breakfast Casserole Recipe – a crowd-pleasing breakfast favorite! Layers of fluffy biscuits, chopped ham, cheddar cheese, and a rich egg mixture with honey mustard dressing baked until golden and bubbly. Perfect for brunch, holidays, or easy weekend mornings!
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Ham & Cheese Biscuit Casserole
This Ham & Cheese Biscuit Breakfast Casserole is everything you want in a cozy, make-ahead breakfast. You’ve got layers of fluffy biscuits sandwiching savory ham and melty cheddar cheese, all baked up in a rich, creamy egg mixture that’s seasoned with a touch of garlic, onion, and a hint of honey mustard for a little tangy twist. Every bite is cheesy, hearty, and packed with comforting flavor—perfect for a holiday brunch or lazy weekend morning.
How to Make Ham and Cheese Biscuit Breakfast Casserole
This casserole is very easy to make with only a few simple ingredients. Spray a 9 x 13-inch baking dish with cooking spray and set aside. Slice partially thawed frozen biscuits in half, making two circles. Place biscuit bottoms in a baking dish.
Sprinkle the biscuits with chopped ham and shredded cheddar cheese. Place the remaining biscuit dough on top of the cheese. Sprinkle with more ham and shredded cheese.
In a large bowl, whisk together milk, heavy whipping cream, honey mustard dressing, onion powder, and garlic powder. Season with salt and black pepper, to taste.
Pour egg mixture over biscuits. Bake in a preheated oven until the eggs are set. Garnish with parsley.
Helpful Tips & Frequently Asked Questions
- I use Pillsbury Grands! Southern Style Frozen Biscuits.
- Make sure to use frozen biscuits and not refrigerated Grands Biscuits.
- I prefer Pillsbury frozen biscuits, but any brand will work just fine.
- The biscuits only need to be thawed enough to slice them in half. You can pop them in the microwave for a few seconds if you are short on time.
- You can use any flavor of cheese you enjoy, such as sharp cheddar, pepper jack, Gouda, Swiss, or Gruyère.
- Add your favorite veggies:
- onion
- bell peppers
- mushrooms
- green onions
- Cover the pan with aluminum foil if it starts to get too brown.
Storage Tips
- Can Biscuit Breakfast Casserole be made in advance? Yes! Assemble the casserole. Cover and refrigerate overnight. You may need to add a few minutes to the cooking time if baking straight from the refrigerator.
- Can Ham, Egg & Biscuit Breakfast Casserole be frozen? Yes! Assemble the casserole as directed. Cover the dish with plastic wrap and aluminum foil. Place the dish in the freezer and freeze. When ready to bake, thaw completely and bake as directed.
- Store leftovers in an airtight container in the fridge for 3-4 days.
What to Serve with Breakfast Biscuit Casserole
Ham and Cheese Biscuit Breakfast Casserole is rich, cheesy, and super satisfying, so it pairs best with fresh, simple sides.
- A bowl of fresh fruit or a bright citrus salad adds a refreshing pop to balance out all that savory goodness.
- For an extra cozy touch, serve it with a side of creamy grits or roasted red potatoes.
- For something sweet, a batch of mini muffins or a slice of coffee cake rounds out the plate nicely.
- And of course, a hot cup of coffee or a glass of orange juice is a must to complete the breakfast spread.
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Ham & Cheese Biscuit Breakfast Casserole
Yield: 8 people
Ham and Cheese Biscuit Breakfast Casserole Recipe – a crowd-pleasing breakfast favorite! Layers of fluffy biscuits, chopped ham, cheddar cheese, and a rich egg mixture with honey mustard dressing baked until golden and bubbly. Perfect for brunch, holidays, or easy weekend mornings!
- 1 lb chopped ham
- 12 frozen buttermilk biscuits slightly thawed, halved
- 3 cups shredded cheddar cheese
- 10 large eggs
- 1½ cups milk
- 1½ cups heavy cream
- 3 Tbsp honey mustard dressing
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and black pepper, to taste
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Preheat oven to 375°F. Lightly spray a 9×13-inch dish with cooking spray.
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Cook bacon in large skillet over medium heat. Drain on paper towels and chop.
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Slice each biscuit in half with a serrated knife. (You will have 2 round pieces) Place biscuit bottoms in the baking dish. Sprinkle half of the ham over the biscuits and top with half of the cheese. Place remaining biscuits on top of the cheese and cover with remaining ham and cheese.
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Whisk together eggs, milk, cream, honey mustard dressing, onion powder, garlic powder, salt, and black pepper in a medium bowl. Pour egg mixture over biscuits. (Can cover and refrigerate at this point)
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Bake for 50 to 60 minutes, until eggs are set. Cover the casserole dish with aluminum foil if it starts to get too brown.
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Let casserole stand 10 minutes before serving.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- I use Pillsbury Grands! Southern Style Frozen Biscuits.
- The biscuits only need to be thawed enough to be able to slice them in half. You can pop them in the microwave for a few seconds if you are short on time.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!