Turkey, Egg, Cheese, Biscuit Casserole (No-Pork 'bacon/Sausage,

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“This is a variation on the recipe "Bacon, Egg, Cheese Biscuit Casserole." My family doesn't eat pork, and I wanted to use what we had (and bring it closer to a cheeseburger pie). I made many small changes, all of which seem to address the issues others had with the original recipe. This recipe is no-fuss, easy, and delicious. It is designed to use whatever is on-hand and can easily be altered to suite different tastes. Try it with other luncheon meats, leftover chicken, steak, or add paprika or hot chili powder to the flour. When I made this, it came out perfect & delicious. Paired it with home-made creamed spinach; and gravy made from vegetable broth and mochiko flour. Share what variations have worked for you, and what went well with it.”
1 casserole

Ingredients Nutrition


  1. Preheat oven to 425degrees.
  2. Cook luncheon meat with Bragg Liquid Amino Acids and Balsamic vinegar, in a dry pan over medium heat until dry & browning. Set aside.
  3. Combine dry ingredients in a large bowl. Cut-in butter, I used a REALLY big fork (you don't have to use a pastry cutter). It doesn't have to be perfect. Mix in milk until ALMOST completely moistened, but still some dry spots (can use the same huge fork to mix).
  4. DO NOT over mix!
  5. Press into a 9"x13" glass dish. It;s okay if there are some dry patches.
  6. Top biscuit dough evenly with prepared meat, tomato, green onion, cheese in that order.
  7. Pour egg over top.
  8. Bake until top is evenly cooked (possibly starting to brown in the middle, sides are "boiling"), bottom is evenly browned;.
  9. approximately 22 minutes.

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