Comfort Bake – MMMMMM

When I first saw the recipe that inspired this (from Pillsbury) it had a lot fewer ingredients and was intended as a snack.  I stepped it up a few notches and made it a breakfast feast (translation: made it less healthy).

What you need:

5 eggs (go for cage free, humane certified- no beak-less chickens here!)

1/4 cup milk

16 oz refrigerated breakfast biscuits (I used the Pillsbury flakey kind)

4 scallions (green onions, spring onions, whatever you prefer to call them)

1 cup shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage

11×17 pan, sprayed with cooking spray (Note: I think a 9×13 works better, but might need to bake a little longer)

One grandpa to entertain your kiddo



1. Mix your eggs and milk in a large bowl.  Cut each biscuit (I’m all about scissors in the kitchen) into fours and add it to the bowl.  I like to do this before I cook the bacon or cut up the scallions – give the biscuits some time to really soak in the eggs.

2.  Cut up your scallions, shred your cheese, cook and break up your bacon (or sausage). Add everything to the bowl. Re: the cheese – my home economist mother tells me that pre-shredded cheese is coated with something or other to keep it from clumping.  A. Gross, B. If you shred it yourself it will melt better.


3. Mix it all up and pour into your pan.  Bake at 350 for 25 minutes (make sure it isn’t runny – mine this morning took 28 mins).



I like to throw together a fruit salad as a side to make up for the lack of healthiness, with whatever produce I have around – today it was bananas, apples, kiwi, grapes, and blueberries.  And look how well I did with the apple corer!  I NEVER get it to go that straight!  It’s going to be a good day.




155 responses to “Comfort Bake – MMMMMM

  1. Anita

    Someone posted this on facebook and put “10 eggs; 1/2 C. milk” everything else was the same measurement. Anyone tried it with more eggs? Thank you!!

    • Maureen

      Anita Louise is that you?

    • Renee

      I have used it with 10 eggs – but used a large canned biscuit, I eyeball my cheese – and don’t add salt due to hbp. It is great, just bigger! With the littler one (5 eggs) I use a small can of biscuits and less cheese, etc. It works great and it isn’t too much bread or too much egg. Works great! I love this recipe – I make it on Sundays and then have leftovers for breakfast all week long!

    • I would say if you doubled eggs double the other ingredients too.

    • Karen

      I used the 10 eggs and did not double the rest was moist and fantastic.Froze the left overs in pieces and then used them for breakfast at work later and also added salsa for a different taste.

  2. JoAnne

    I added chopped fresh spinach, fresh parsley, and used 1/2 cup half and half, yummy yum!( baked it 30min)

  3. Bridgette

    how many servings is this?

  4. Ariel

    I used 8, and it was delicious.

  5. Terri

    How many servings for this recipe?

  6. Pat

    Can you make this the night before

  7. Marcia Frensley

    Can this be made the night before and refrigerated?

  8. Kim Allen

    is this a dish that can be pre-made the night before, then baked the next morning?

    • Kestrel

      Why can’t people read through the comments to see if their question has been answered before (probably several times before)? If she is going through the work of putting together yummy dishes, taking great pictures, posting them on a blog she created then can you at least not ask her to trod over the same ground 25 times?
      I made this with 5 eggs, half and half, 1 pound of sausage fried with some onion and a couple leftover bacon strips diced just for fun. Smelled, looked and tasted wonderful! YES. You can make this the night before just keep it cold and covered, let it warm up a bit before you chuck it into the oven and add extra minutes to the cook time. My 13×9 took 40 minutes.
      THANKS a for a great recipe! Have a wonderful holiday and may your New Year be stuffed with new adventures (and comments!). 🙂

      • Pat

        Someone was pretty grouchy on Christmas morning at 5:39 a.m….

      • cecelia

        Thanks Kestrel…. so happy when someone else does this and it works. I need to make it the night before so will try it this week.

      • Stephanie

        I’m wondering how many more times someone will ask the same question that’s been answered repeatedly! You’re not grouchy. You simply pointed out a glaring fact.

      • Meredith

        I totally support Kestrel. People ask the silliest questions sometimes–makes me want to scream!! And I think the same thing. Why don’t they read the comments? Or better yet, reread the recipe! Usually the answer is right there in the first place.

  9. Becky

    Yes, it can be made the night before

  10. I made this for Christmas morning brunch as the recipe states. Comes out of the oven looking just like this BUT…it needs more eggs! 5 eggs is not nearly enough when using an entire can of biscuits. I will make it again but will increase eggs to 8.

  11. terri

    Do you bake the biscuits first

  12. Leslie

    That stuff they coat the cheese with can sometimes be flour so if you’re gluten sensitive this will not do you any good….

  13. I loved your recipe so much I included it in a collection of make ahead breakfast casserole recipes –

  14. juanita

    OMG..I made this this morning as stated. What a good start on a snowing day.

  15. Whitney

    This looks amazing! Going to make for a staff meeting! I’ve read through the comments and I don’t see where anyone has answered about how many servings it makes…I’m hoping to feed 8 people with a regular sized batch. Is that realistic? Thanks!

  16. zainab

    It needs no salt???

  17. Tiffany

    how much meat (sausage) would you suggest using?

  18. Made this today… Will not be making it again. Since the biscuits are not cooked before you make this, They do not absorb any of the egg and milk mixture.. This was so dry and totally a waste of time and money. I prefer to use a dense already baked bread that can retain the moisture of the eggs… It was not a hit with anyone that came to my brunch. Thankfully I made other dishes as well.

    • K'Fri

      Her sugestion to put the dough in the mixture first while you do other prep work to allow for maximum absorption helps resolve this issue a lot. Also letting it soak in your fridge overnight and or using more eggs and half and half like other posters suggested. I served mine with warmed maple syrup and was happy with the result. I will try your bread idea sometime.

  19. Claire

    This was super easy and a big hit at my brunch-everyone got seconds. It was my first time making a breakfast casserole–thanks for sharing this simple but very yummy recipe! 🙂

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  21. hananhussin

    It’s easy way and I like maybe l do that in weekend. .thank you l wait more kind of baking. .

  22. Vanessa

    This is a great dish to make for your picky eating children . Today I used 2 cheese bagels (instead of biscuits ). I have found thoses during busy school day mornings , these easy casseroles are great to make ahead of time . They will keep well for a couple days in the fridge . I cut them into individual servings and simply reheat them the next day . It’s a healthier option instead of cereal , but just as fast to serve. My daughter loves them and I feel good knowing (without spending time cooking every morning ) that she is getting the protein she needs with this quick solid breakfast to help her focus at school .

  23. Shaniqua

    Hey how are you. I see that someone said that its hard for the bread and eggs to soak. If I use a blender like the dough beater would that work to help it mix, or would it mess of the bread and want fluff?

  24. Crisa McClellan

    Has anyone tried cooking this in cast iron? I’m sure it doesn’t really make a difference, I just LOVE my cast iron!

    • Crisa McClellan

      I made it in my cast iron. And I (oops!) forgot the milk. Didn’t come out “gooey” as I thought it would. So proud!

    • Sandra m jones

      Cooking in cast iron is great…just preheat your cast iron pan first then fill it with the egg mixture. It’ll bake up just fine…butter it well so it won’t stick though. Good luck!

  25. Patty Frates

    Made your recipe this morning. It was a big hit with my son and husband! Super easy and great for laid back Sunday brunch. Thank you.

  26. Janet

    Made this recipe this morning! Delicious, beautiful & easy!! I didn’t have scallions so I used chives. I used 6 eggs by mistake but it turned out fine. A big hit with everyone!! Definitely will make it again & again!!

  27. Fran

    Wow This is now going to be my Christmas morning breakfast. Amazing

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  29. Laf

    I would double the cheese..add xtra eggs & use ham

  30. Tori

    Every time I try something like this my biscuits come out soggy or under baked. What am I doing wrong?

  31. Tori

    I tried this last year for Christmas and my biscuits did not cook all the way through. They were still doughy. I find I have this issue with any biscuit casserole I try. What am I doing wrong?

  32. Olivia

    This was amazing! I just have to say…I loved the grandpa caption. Especially, since the night when I followed your recipe, my dad just happen to be over for dinner, because my mother was out of town. He was over playing with our kids keeping them busy while I was cooking, when I scrolled down and saw that. I thought it was hilarious.

  33. Dani

    I made this today exactly as the recipes called except for that i was short 1 egg next time I will have to add an extra cup of cheese and add more bacon because we found it to be have to much bread making it a bit dry but never the less it was yummy. . 😆

  34. Karena

    Nice cutting board…Go Cyclones and I am trying this recipe Christmas morning!

  35. Pamela

    Has anyone done this overnight in a slow cooker? Would the biscuits bake the same as in the oven?

  36. Karena

    Great Cutting Board!! Also trying this Christmas morning!

  37. Sharmon

    Merry Christmas 2015!
    I made this ahhmazing casserole this morning for Christmas! I didn’t add the scallions. I doubled the eggs and milk. This is so delicious, and so easy. I can see this being very versatile. I have ideas for the next one! Thank you for sharing!

  38. Toni

    This is a great way to start Christmas morning. Thank you for sharing. My family loved it!

  39. Gayle

    Great Christmas breakfast. My husband and I really enjoyed it with fruit salad, had leftovers for lunch on Boxing Day. Thanks

  40. Karen

    Made this for Christmas Brunch. Used 8 eggs and a 9×13 pan. Was delicious, will cook it slightly longer next time. And there will be a next time this week!

  41. Tutty L

    This looks so yummy😋
    Can I use pillsbury frozen croissants if I don’t have the biscuits?
    Would like to try and make it for Sunday brunch.

    • Hi – to be honest, I don’t know. Seems switching up the type of bread would be okay, just adjust the cooking time per the package instructions. The thing that is really different is using frozen vs. refrigerated – I’d make sure they were thawed. Let us know how it goes if you try it!

  42. Janegreene

    I made mine this morning in a 12 muffin tin. I used 4 eggs and 4 biscuits split between the cups. I just guessed at the amount of cheese and sausage in each one, cooked for 30 min. At 375 and they were awesome. Thanks for the great recipe suggestion.

  43. you seem concerned about using cage free eggs and no pre shreded cheese ..and then use refrigerated biscuits that are loaded with preservatives. You should use real bread.

  44. Carolyn

    I have made this dish 5 times already because everyone really likes it. However, it just seems too bready. 16oz is actually 2 tubes of rolls. Next time I will use only 1 tube and see what happens. I also used 10 eggs. It’s delicious,though. Keep rockin’.

  45. Toni

    This worked great, especially after sitting overnight. My family has requested this dish added to our Christmas breakfast. They are so jealous that I’m making one for work tomorrow. Thanks for sharing.

  46. Christina

    What are breakfast biscuits, i am in Coffs Harbour NSW Australia i have never heard of breakfast biscuits and would love to make this i looks amazing

  47. Jennifer

    Made this tonight as directed but with sausage! Big hit with my 2 teenage boys & husband. Will definitely be making this again! Next time we’re going to try it with gravy! Yum! Thanks!

  48. Darlene Badger

    This turned out really well when I baked it. I read the reviews and was concerned that it might not bake throughly and left it in a little longer. Unnecessary worry and I probably overlooked it a little. I served grits with it and my guests loved it.

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