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Clinton Kelly's Bacon, Egg & Cheese Biscuit Casserole

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“From Posting for safe keeping. Clinton says you can make the biscuits ahead of time and you can even make the entire casserole the night before and let it sit in the fridge overnight.”
1 casserole

Ingredients Nutrition


  1. For the Cheddar Chive Biscuits: Preheat the oven to 425 degrees. In a large bowl, combine flour, baking powder, salt, baking soda and sugar. Whisk until well combined.
  2. Cut in chilled cubes of butter into the dry mixture. Texture should resemble small pebbles.
  3. Pour buttermilk over mixture, add chives and cheese and gently stir to combine.
  4. Pour mixture out onto a lightly-floured surface. Knead mixture until dough comes together.
  5. Roll out dough to a 1/3-inch thickness. Using a 1 1/2-inch ring mold, cut out biscuits. Repeat process, being careful not to over knead dough.
  6. Place on a prepared baking sheet, bake for 8-10 minutes or until golden brown.
  7. For the Bacon Egg & Cheese Casserole: Preheat oven to 350 degrees. Butter a 9 x 13 inch casserole dish.
  8. Halve all biscuits, Place a single layer of cheddar chive biscuits halves (the bottoms) into the casserole dish. Cover the biscuits with cooked and chopped bacon. Sprinkle cheddar cheese over the bacon layer. Place biscuit tops over the cheese.
  9. In a large bowl whisk together eggs, milk, chives, salt and pepper. Pour egg mixture over biscuits. Cover and refrigerate for 30 minutes, allowing the egg custard to be absorbed into the biscuits.
  10. Bake covered in foil for 45-55 minutes until set.

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