Instructions

• Preheat oven to 400°F. Lay bacon on a lined baking sheet and bake for 10-20 minutes until crispy, or cook in a skillet over medium heat for 8-10 minutes. Remove bacon and drain on paper towels, then chop finely.
• Cook diced yellow onion in the same skillet over medium heat until translucent, about 3-4 minutes. Remove from heat and allow to cool.
  1 small yellow onion
• Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
• Whisk together eggs, milk, salt, and black pepper in a large bowl until fully combined.
  12 large eggs, ¾ cup milk, ¾ teaspoon salt, ½ teaspoon black pepper
• Spread quartered biscuits across the bottom of the greased baking dish. Sprinkle half of the shredded cheddar cheese over the biscuits, then sprinkle bacon and onions evenly over top. Pour the egg mixture over all and gently stir to coat the biscuits fully. Finally, sprinkle the remaining shredded cheese on top.
  1 can grands biscuits, 1 cup shredded cheddar cheese, 1 small yellow onion
• Bake the casserole for 30 to 35 minutes until the eggs are fully cooked and biscuits are done. Cover with foil at 20-25 minutes if casserole is browning too quickly.
• Remove from oven and allow to cool for 5-10 minutes before slicing and serving warm.
• Store leftovers covered in the refrigerator for 4-5 days or freeze for up to 2 months. Reheat in microwave, toaster oven, or oven until warmed through.