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southern biscuit breakfast bake with beef

Southern Biscuit Breakfast Bake with Beef

The ultimate comfort food casserole that transforms humble ingredients into a hearty, crowd-pleasing meal perfect for brunch or any time you crave a satisfying start to your day. This recipe is incredibly useful for busy mornings or when feeding a family, offering a delicious and convenient solution.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch, Casserole
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional, for a touch of heat
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 (8 ounce) can refrigerated flaky biscuits quartered
  • 1 cup shredded cheddar cheese
  • 2 large eggs beaten
  • 1/4 cup fresh parsley chopped, for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large skillet, cook the ground beef over medium-high heat, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    1 pound ground beef
  3. Add the finely chopped yellow onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 pound ground beef, 1 medium yellow onion, 2 cloves garlic
  4. Stir in the salt, black pepper, smoked paprika, and cayenne pepper (if using). Mix well to combine the spices with the beef and onion mixture.
    1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper
  5. In a medium bowl, whisk together the condensed cream of mushroom soup and milk until smooth. This will form the rich, creamy base of your bake.
    1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup milk
  6. Pour the cream of mushroom soup mixture into the skillet with the beef and onion. Stir to coat everything evenly. Add the beaten eggs to the mixture and stir until just combined. You're aiming for a cohesive, saucy beef mixture.
    1 pound ground beef, 1 medium yellow onion, 2 cloves garlic, 1 (10.5 ounce) can condensed cream of mushroom soup, 1/2 cup milk, 2 large eggs
  7. Gently fold in the quartered refrigerated biscuits into the beef and sauce mixture, ensuring they are mostly submerged.
    1 (8 ounce) can refrigerated flaky biscuits
  8. Pour the entire mixture from the skillet into the prepared baking dish, spreading it out evenly.
  9. Sprinkle the shredded cheddar cheese evenly over the top of the biscuit and beef mixture.
    1 cup shredded cheddar cheese
  10. Place the baking dish in the preheated oven. Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through, and the cheese is melted and bubbly. The center should be set and not watery.
  11. Once baked, remove the dish from the oven and let it rest for about 5-10 minutes before serving. This allows the bake to set slightly and makes it easier to portion. Garnish with fresh chopped parsley if desired.
    1/4 cup fresh parsley

Notes

Storage and reheating tips are provided in the article, but not as a direct note for the recipe itself.