Save Cheesy Breakfast Biscuit Frittata is my go-to for weekend brunches or when I have a crowd to feed in a cozy, stress-free way. Tender biscuits soak up savory eggs and a blanket of cheese for a satisfying start to any day. Whether you keep it vegetarian or go all-in with breakfast sausage or bacon, this dish brings everyone to the kitchen.
The first time I tested this recipe was for a neighborly potluck and there were zero leftovers. After that, it became a staple for family brunches, especially when I want something everyone can dig into and customize.
Ingredients
- Refrigerated biscuit dough: cut into quarters gives structure and that classic, buttery bite Use a good quality brand for the fluffiest result
- Large eggs: form the protein-packed base Always opt for the freshest eggs for best flavor
- Whole milk: ensures creaminess and helps the frittata bake up tender
- Shredded cheddar cheese: brings a sharp, melty richness Try aged cheddar for extra depth
- Shredded mozzarella cheese: provides gooey stretch and balances out the cheddar Choose low-moisture for the best melt
- Grated Parmesan cheese: adds a nutty kick Freshly grated makes a huge difference
- Unsalted butter: melted adds richness and promotes that glossy finish on top
- Diced bell pepper: for a hint of sweetness Choose firm and vibrantly colored peppers
- Diced onion: brings savory depth to every bite
- Chopped baby spinach: adds color and nutrients Make sure it is fresh and crisp
- Salt and black pepper: to season
- Smoked paprika: for gentle warmth and roundness Use a good-quality smoked variety if you can find it
- Optional cooked breakfast sausage or bacon: offers extra savory flavor Use high-quality, not-too-greasy meats
- Fresh parsley: for a pop of color and herby freshness Go for flat-leaf if possible for best flavor
Instructions
- Preheat and Prepare the Dish:
- Set your oven to 350 degrees Fahrenheit and grease a nine by thirteen inch baking dish or a large ovenproof skillet with a bit of butter or nonstick spray Ensuring every corner is greased helps release the frittata later without any mess
- Add the Biscuits:
- Arrange the biscuit pieces evenly in a single layer in your dish Try not to crowd or overlap too much so the dough bakes up fluffy
- Mix the Eggs and Dairy:
- In a large bowl, whisk the eggs with milk, salt, pepper, and smoked paprika until completely smooth Take time here so your eggs have no streaks and the seasonings are dispersed
- Combine Ingredients:
- Fold in all the cheese along with your bell pepper, onion, spinach, and any optional meats Stir until everything is evenly coated and spread
- Assemble the Frittata:
- Pour your egg and cheese mixture right over the biscuits in the dish Use a spatula to gently press down making sure the biscuits are mostly submerged
- Add Butter:
- Drizzle the melted butter slowly over the entire top This helps crisp up and color the dish as it bakes
- Bake:
- Slide the dish into your oven and bake for about twenty five to thirty minutes Watch for the frittata to puff and the center to set When a knife in the middle comes out slightly moist but not runny it is ready
- Rest and Garnish:
- Remove from the oven and let it rest for five minutes before slicing Sprinkle generously with chopped fresh parsley for a burst of green if using
Save The first time my daughter helped chop the veggies she insisted on extra cheese and now it is our little ritual to top each slice with a sprinkle more before serving
Storage Tips
After cooling completely store leftovers in an airtight container in the fridge It keeps well for up to four days. Reheat slices in a toaster oven or regular oven at three hundred twenty five degrees until just warm or enjoy cold for quick breakfasts. This frittata also freezes beautifully Slice portions and wrap well before freezing for up to two months
Ingredient Substitutions
Feel free to swap in different cheeses like Swiss pepper jack or Monterey Jack for a twist. Try kale or arugula in place of spinach or mix in roasted mushrooms if you have them. For a gluten free option use a gluten free biscuit dough and double check your cheese and sausage labels
Serving Suggestions
This frittata makes a perfect centerpiece for brunch Serve with fruit salad a simple green salad or roasted potatoes. Spoon salsa over each serving or offer with a dollop of Greek yogurt or sour cream. Hot sauce or chili crisp brings an extra punch for those who like things spicy
Cultural Context
Biscuit frittatas take all the best parts of classic American breakfast casseroles and blend them with the airy textures of Italian baked egg dishes The biscuits give a heartier bite and Southern comfort feel while the cheese and eggs remind me of family gatherings on lazy Sunday mornings
Seasonal Adaptations
Swap in sweet potato cubes in the fall. Use tomatoes and corn in summer for a lighter feel. Try sautéed mushrooms or leeks in winter for extra coziness
Save This frittata brings joy to every breakfast table. Prep, bake and enjoy maximum flavor with simple steps and plenty of ways to customize.
Recipe FAQs
- → Can I use homemade biscuit dough?
Yes, homemade biscuit dough works well. Ensure pieces are small so they bake evenly and stay fluffy.
- → Is it possible to make this ahead?
You can prepare the dish the night before. Bake in the morning for freshest texture and flavor.
- → What cheeses can I substitute?
Try Swiss, pepper jack, or Monterey Jack for a unique twist. Mix and match your favorites easily.
- → How do I make it meatless?
Skip the bacon or sausage, and add extra veggies such as mushrooms or tomatoes for more flavor.
- → Can I freeze leftovers?
Yes, cool completely, wrap well, and freeze in portions. Reheat gently in the oven for best results.