Go Back

Easy Sheet Pan Biscuit Breakfast Casserole

Refrigerated biscuits, eggs, ham, cheddar and green onions baked together on one sheet pan.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 can refrigerated buttermilk biscuits 8-count
  • 8 eggs
  • ½ cup whole milk
  • 1½ cups diced cooked ham
  • 1½ cups shredded cheddar cheese
  • ¼ cup chopped green onions
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 2 tablespoons melted butter

Instructions
 

  • Preheat oven to 375°F. Line a sheet pan with parchment paper.
  • Cut each biscuit into 4 pieces and spread on the pan.
  • Whisk eggs, milk, garlic powder, and pepper.
  • Sprinkle ham, cheese, and green onions over biscuits.
  • Pour egg mixture over the top.
  • Drizzle with melted butter.
  • Bake 22–25 minutes, until eggs are set and biscuits are golden brown.
  • Cool for 5 minutes, then slice into squares.
  • Serve warm with fruit, yogurt, or salsa.

Notes

Refrigerate leftovers up to 4 days. Reheat in the microwave or oven. Not recommended for freezing.