Slow Cooker Biscuit Breakfast Casserole

Whether you are feeding a large crowd or just love breakfast food, this biscuit casserole will be put in the front of your recipe box.


  • 1 tsp. Butter 
  • 1 can Refrigerated Biscuits 
  • 4 large Eggs 
  • 1/4 cup Milk
  • 1/2 cup Shredded Cheddar Cheese
  • 1/2 package of Bacon (cooked and chopped)
  • Fresh Parsley for garnish


  1. Butter the sides and bottom of your slow cooker.
  2. Arrange the biscuits in a single layer in the bottom of the slow cooker.
  3. In a medium mixing bowl, mix together the eggs, milk, cheese and bacon.
  4. Pour egg mixture evenly over the top of the biscuits in the slow cooker.
  5. Cover and cook on HIGH for 1 1/2 to 2 hours or until the sides of the biscuits are lightly browned and the egg mixture is fully cooked.
  6. Garnish breakfast casserole with fresh parsley before serving.

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