Everything Biscuit Breakfast Casserole (Freezer-Friendly)

Confession time: I’m absolutely obsessed with everything bagel seasoning. I’d sprinkle it on everything if I could. So when I was brainstorming the perfect make-ahead breakfast casserole for Christmas morning, it was inevitable that it would include everything bagel seasoning in some form. This biscuit casserole checks all the boxes: easy, cheesy, and packed with flavor.

The base is buttery biscuit pieces that bake up golden and fluffy, soaking up the savory custard made with cream cheese, bacon, and that beloved bagel seasoning blend. Topped with melty mozzarella and crispy bacon, it’s the kind of breakfast that gets everyone out of bed, even the teenager who claimed they weren’t hungry. The combination of textures—soft biscuits, gooey cheese, and crispy edges—is pure magic.

What makes this casserole even better is that it’s freezer-friendly. You can make it days (or weeks) in advance, so on Christmas morning, all you need to do is pop it in the oven and relax while it bakes. Trust me, you’ll feel like a holiday breakfast genius. Bonus: It leaves your hands free for opening presents or sipping coffee while someone else scrambles to put batteries in a toy.

Give this one a try—you’ll thank me later when you’re enjoying a stress-free Christmas morning breakfast. And hey, if you’re as obsessed with everything bagel seasoning as I am, don’t hold back. Sprinkle some extra on top for good measure.

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Convinced it’s time for Christmas morning breakfast casserole? Here’s a grocery list of everything you’re gonna need!

Ingredients Needed to Bake Everything Biscuit Breakfast Casserole:

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Butter (cold, salted)

• Eggs

• Buttermilk

• Cream cheese

• Heavy cream

• Everything bagel seasoning

• Mozzarella cheese

• Bacon

• Bacon grease

(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)

Ingredient Substitutions:

• Buttermilk: If you don’t have buttermilk, you can make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

• Cream Cheese: Neufchâtel cheese works well for a slightly lighter option.

• Bacon: Swap with turkey bacon or cooked sausage for a different flavor.

• Mozzarella Cheese: Try sharp cheddar, Swiss, or pepper jack for variety.

• Everything Bagel Seasoning: Create your own by mixing sesame seeds, poppy seeds, dried onion, garlic powder, and coarse salt.

What Tools Do You Need to Bake Everything Biscuit Breakfast Casserole?

Click the links below to shop for any kitchen tools you may be missing from your collection!

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• Mixing bowls (various sizes)

• Wooden spoon or spatula

• Whisk

• Rolling pin

• Sharp knife or pizza cutter

• 9x13 baking dish

• Freezer paper and plastic wrap

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Step-by-Step Instructions for Baking Everything Biscuit Breakfast Casserole:

This recipe comes together in layers of rich, savory goodness. Start with homemade biscuit dough or use store-bought to save time. Cut the biscuits into squares and set them aside.

Cook your bacon until crispy, reserving some of the bacon grease to mix with cream cheese. Combine the bacon grease with cream cheese to form the base of the custard.

Add eggs, heavy cream, salt, and Everything Bagel seasoning, whisking until smooth.

In a greased baking dish, layer the biscuit squares with dollops of cream cheese and custard.

Add another layer, finishing with shredded mozzarella and bacon on top. Freeze the casserole to enjoy later, or bake immediately. Either way, you’ll end up with a golden, cheesy breakfast that’s perfect for holiday mornings or family brunches.

FAQs About Making Homemade Biscuits:

1. What’s the secret to fluffy biscuits?
Keep your butter and buttermilk cold, and avoid overmixing the dough to prevent it from becoming tough.

2. Can I use self-rising flour?
Yes, but omit the baking powder and salt from the recipe as self-rising flour already contains these ingredients.

How to Perfectly Bake a Breakfast Casserole:

• Use a preheated oven to ensure even baking.

• Cover the casserole with foil for the first part of baking to prevent the top from browning too quickly.

• Let the casserole cool slightly before slicing to allow it to set and hold its shape.

How to Store Your Baked Casserole:

Once baked, let the casserole cool to room temperature. Cover it tightly with aluminum foil or plastic wrap and store it in the refrigerator for up to 3 days. To reheat, bake at 350°F for about 20 minutes or until warmed through.

For longer storage, you can freeze the baked casserole. Wrap it in a layer of freezer paper and foil to protect it from freezer burn. Thaw overnight in the fridge before reheating.

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Everything Biscuit Breakfast Casserole (Freezer-Friendly)

Yield: 12

Author: Hannah Eaton - Dear Old Bakehouse

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

Cook modePrevent screen from turning off

Ingredients

For the Biscuits:

• To make the homemade biscuits, use my Buttermilk Biscuit recipe found here: https://www.dearoldbakehouse.com/all-recipes/freezer-friendly-buttermilk-biscuits-la7js (or use 1 dozen store-bought biscuits)
• NOTE: Follow the recipe all the way up to rolling out and cutting the biscuits, but do not go on to freeze your biscuits.

For the Casserole:

• 12 Uncooked Biscuits (cut into 2-inch squares)
• 8 oz. Room Temperature Cream Cheese (divided)
• 4 Large Eggs
• 2 Cups Heavy Cream
• 4 teaspoons Everything Bagel Seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Cup Shredded Mozzarella Cheese
• 5 Slices Chopped and Cooked Bacon
• 2 Tablespoons Bacon Grease

Instructions

To Make the Biscuit Pieces:

1. Follow my recipe for buttermilk biscuits, found here: https://www.dearoldbakehouse.com/all-recipes/freezer-friendly-buttermilk-biscuits-la7js
2. Once you have made your dough and rolled it to a 3/4 inch thickness, cut it into squares that are roughly 2-inches x 2-inches in size. Set your biscuit pieces aside.

To Assemble and Freeze the Casserole:

1. Begin by cooking your chopped bacon until it is crispy and reserving 2 Tablespoons of the bacon grease.
2. Next, place 4 oz. of the room temperature cream cheese into a large mixing bowl. Add in the 2 Tablespoons of bacon grease that you reserved, and whisk until the cream cheese is smooth.
3. Once the cream cheese and bacon grease have been mixed together, add in one egg, and once again whisk until all of the lumps of cream cheese are gone and the egg has been fully incorporated.
4. Add in the last 3 eggs to the mixture and whisk well until smooth.
5. Once all of the eggs have been added, pour in your heavy cream, salt, pepper, and Everything Bagel Seasoning. Whisk well until all of the ingredients come together to form a smooth custard. Set aside.
6. After you have made your custard, grab a 9x13 baking dish and line it with lightly greased freezer paper to begin assembling the casserole.
7. To assemble, take half of your biscuit pieces and spread them evenly in the bottom of the lined baking dish.
8. Next, take 2 oz of your room temperature cream cheese, and sporadically place dollops of cream cheese throughout your biscuit pieces.
9. Once your have placed your cream cheese, pour half of your custard mixture over the biscuit pieces. Repeat this layering process with the second half of your biscuit pieces, the last 2 oz. of cream cheese, and the second half of the custard mixture.
10. Once your casserole has been assembled, top it with your shredded mozzarella cheese, and cooked bacon pieces. Sprinkle with more everything bagel seasoning if so desired.
11. Next, take your casserole in its baking dish, and place it in a level spot directly in your freezer. Allow it to freeze solid for 4 hours, or up to overnight.
12. After your casserole has been frozen, remove it from the freezer, and using the corners of the freezer paper, lift the casserole and freezer paper out of the baking dish. (This frees up your baking dish so you can use it for other things in the meantime.)
13. Once it is free, fully wrap the frozen casserole in freezer paper, and once again in seran wrap to make sure it is air tight. Place the wrapped casserole back into the freezer until the night before you are ready to bake it.

To Thaw and Bake:

1. The night before you are wanting to bake your casserole, remove it from the freezer, unwrap it from the seran wrap and freezer paper, and place it directly into the bottom of a grease 9x13 baking dish (preferably the same one you used to freeze it to make sure it fits well. But if you don't have that one available, the casserole will form to the shape of and 9x13 baking dish as it thaws.) Cover just the top of the baking dish with seran wrap.
2. Place the covered frozen casserole into the refrigerator to thaw overnight (10-12 hours preferably).
3. The next morning, when you are ready to bake, preheat your oven to 375 degrees F and remove your now-thawed casserole from the fridge. Remove the plastic wrap from the top and replace it with aluminum foil (to keep the shredded cheese from burning).
4. Bake the casserole for 45 minutes, remove the foil from the top, and allow it to continue baking for another 15 minutes until the edges are brown and the center is cooked through.
5. Once baked, remove the casserole from the oven and allow it to cool at room temperature for 15 minutes before serving. Enjoy!

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