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Slice of Breakfast Egg Bake on a white plate

Easy Breakfast Egg Bake

This Easy Breakfast Egg Bake has a wonderful Southwest flavor, but is versatile enough that you can make it Italian, or anything!

Course Breakfast, Brunch
Cuisine American, Mexican
Keyword biscuit egg bake recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 378 kcal


  • 4 Refrigerated Large Buttermilk Biscuits (1/2 of a 16 oz tube)
  • 7 Eggs
  • 1/2 cup Milk
  • 1/2 cup Salsa
  • 2 Tbsp Diced Green Chiles (1/2 of a 4 oz can mild}
  • 1/4 cup Chives, chopped (or green onion)
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Salt
  • 1 Pinch of Black Pepper
  • 1/4 tsp Oregano
  • 1 1/2 cups Cheddar Cheese, shredded


  • 1/2 cup Cooked Crumbled Sausage or Bacon (or more to taste)


  • Sour Cream
  • Salsa


  1. Spray a 8”x8” baking dish and Turn on oven to 350 degrees (F).
  2. Tear each biscuit into 4 or 5 pieces and arrange in the bottom of the baking dish.
  3. In a mixing bowl, whisk together eggs, milk, salsa, chiles, chives, garlic powder, salt, pepper, and oregano.
  4. Pour egg mixture over the biscuits (the biscuits will float a little, that’s okay!)
  5. Sprinkle the meat on, if using, and then the cheese evenly over the top.
  6. Bake at 350 degrees (F) for 30 to 40 minutes, or until the cheese browns, and the center is firm when touched.
  7. Garnish with sour cream and salsa for a wonderful, tasty dish!
  8. Serve warm.

Recipe Notes

This recipe doubles well (use 12 eggs).