Bacon Bread
- By Amy Dong
- Updated Sep. 29, 2025
I absolutely love this super easy bacon bread for weekend breakfast or brunch. The biscuits soak up the egg mixture and capture all the melted cheese and bacon. It’s the first thing gone from the table.
In This Article
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Amy’s Notes
This bacon bread is my go-to when we need a seriously satisfying side dish or breakfast. It takes hardly any effort at all, but has all this going for it:
- Quick and Crowd-Pleasing: Just stir, layer, and bake. No need to knead dough or deal with rising time. The biscuits do all the work and the results are golden, bubbly, and irresistible, a lot like our Cheddar Bay Biscuits.
- All the Good Stuff: Eggs, cheese, and crispy bacon in every bite. It’s like breakfast, brunch, and comfort food all rolled into one.
- Tender and Soft, Not Soggy: The biscuits puff up into fluffy, pull-apart bites that soak up just enough egg to stay tender without getting soggy.
- Easy to Customize: We love the pops of bell pepper and green onion for color and crunch, but you can toss in whatever’s in the fridge. This one’s flexible.
Key Recipe Ingredients
- Eggs & Milk – Whisked together to form a savory custard base that coats each biscuit piece, adding moisture and helping everything bake up golden and fluffy.
- Refrigerated Buttermilk Biscuits – These shortcut biscuits create a soft, pillowy texture with a crispy edge. Cutting them into quarters gives every bite a perfect pull-apart moment.
- Shredded Cheddar Cheese – Melts into gooey, golden layers that hold everything together. Sharp cheddar or cheddar-jack both bring big flavor.
- Cooked Bacon – Salty, crispy, and smoky, crumbled bacon is scattered generously for rich, savory bites in every corner.
- Red Bell Peppers & Green Onions – Chopped fresh and added for pops of color, mild crunch, and just enough brightness to balance the richness.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Biscuit Options: Refrigerated buttermilk biscuits make this easy, but you can use homemade biscuit dough or a healthier store-bought version like Immaculate or Annie’s.
- Cheese Choices: Sharp cheddar or cheddar-jack adds bold flavor. Monterey Jack, mozzarella, or pepper jack also melt well and give great results.
- Add-ins and Veggies: Red bell peppers add color and a mild sweetness. You can swap in green peppers, chopped spinach, or sautéed mushrooms for a different veggie combo.
Step-By-Step Recipe Instructions
- Preheat your oven to 350°F and grease a 9×13 glass or ceramic baking dish. This ensures the bread doesn’t stick and bakes evenly with a golden finish.
- In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Cut the biscuits into quarters, then toss them into the egg mixture and stir gently to coat every piece.
- Transfer the biscuit mixture into the greased pan in an even layer. Top generously with shredded cheese, chopped bell peppers, and crumbled bacon. This creates a flavorful, gooey, golden topping as it bakes.
- Bake for 25–35 minutes until puffed and bubbly, loosely tenting with foil if the cheese browns too quickly. Sprinkle with sliced green onions and serve warm.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Assemble Before Baking: If you want to save time in the morning, go ahead and assemble the entire dish in the baking pan the night before. Cover tightly with plastic wrap and chill overnight. In the morning, remove the pan while the oven preheats, then bake as directed.
- Bake Ahead and Reheat: Bacon Bread also reheats well. Bake it fully, let it cool, then cover and refrigerate. Reheat slices in the oven or toaster oven at 300F until warmed through and the cheese is melty again.
What To Serve with Bacon Bread
Breakfast or Brunch
- We love pairing this cheesy bacon bread with make-ahead favorites like Overnight Breakfast Casserole or a slice of Crustless Quiche for a low-effort morning meal.
- It’s also perfect next to a warm wedge of Easy Breakfast Quiche and a side of fresh fruit.
Lunch or Casual Dinner
- This pull-apart bread makes a satisfying side for cozy soups like Chicken Tortellini Soup or Best Lentil Soup on chilly days.
- It also works great with Sheet Pan Roast Chicken with Potatoes for a simple but hearty dinner.
Bacon Bread
This Bacon Bread is ridiculously easy and scrumptious! It's quick and satisfying breakfast, lunch, or dinner the whole family adores.
Ingredients
- 3 large eggs
- ¼ cup milk
- ¼ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 16 ounces refrigerated buttermilk biscuits , from tube*
- 1 cup sharp cheddar, shredded, or cheddar-jack cheese
- ¼ cup red bell peppers, chopped
- 8 slices thick bacon, cooked and crumbled
- ¼ cup green onions, thinly sliced
Instructions
- Preheat oven to 350F with rack on lower middle position. Grease a 9×13 glass or ceramic baking pan and set aside.
- In a large bowl, whisk together the eggs, milk, salt, and black pepper to combine well. Set aside.
- Open can of biscuits, separate the biscuits, and cut each biscuit into quarters. Place biscuit quarters into bowl of egg mixture and toss to coat well.
- Transfer into prepared baking dish, evenly in a single layer. Top with cheese, bell peppers, and bacon.
- Bake 25-35 minutes or until cheese is bubbly and golden – tent loosely with foil during last 10 minutes of baking, if cheese starts browning too quickly.
- Garnish with green onions and serve while warm.
Notes
- I use Trader Joe’s All Natural refrigerated biscuits. You can use your favorite brand.
- Cut the biscuits into quarters so they bake up light, fluffy, and easy to pull apart. Smaller pieces let the egg mixture soak in evenly.
- Make sure the bacon is fully cooked and nicely crisp before adding it. This keeps it from getting chewy or greasy in the bread.
- Layer the cheese, peppers, and bacon generously over the top for even flavor in every bite. Don’t skimp on the toppings.
- Check the bread around the 25-minute mark. If the cheese is browning too fast, loosely tent with foil so it doesn’t burn before the biscuits finish baking.
- This recipe is part of our Savory Bread Recipes Collection.
- We love pairing this cheesy bacon bread with make-ahead favorites like Overnight Breakfast Casserole or a slice of Crustless Quiche.
Nutrition (per serving)
Calories: 359kcal | Carbohydrates: 24g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 81mg | Sodium: 780mg | Potassium: 212mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 121mg | Iron: 2mg
Frequently Asked Questions
What kind of biscuits should I use?
Refrigerated buttermilk biscuits work best. While you can use any canned ones, I personally prefer those from Trader Joe’s, Immaculate, and Annie’s since theirs has no artificial ingredients or preservatives.
Do I need to tent it with foil?
Only if the cheese is browning too quickly. Around the 25-minute mark, check the top. If it’s already golden but the center needs more time, tent it loosely with foil for the final minutes.
How long do leftovers last?
Leftover bacon bread can be stored covered in the refrigerator for up to 3 days.
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