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Lay bacon on a lined baking sheet and bake in a 400℉ oven for 10-20 minutes, until crispy. (or cook in a large skillet- fry bacon over medium heat until crispy, about 8-10 minutes) Remove from pan and place on a paper towel-lined plate to drain and cool.
Cook onions in a pan over medium heat until translucent, about 7-10 minutes. Remove from heat to cool.
Preheat oven to 350° F. Grease a 13x9 dish and set aside.
In a large bowl, whisk together the eggs, milk, salt, and pepper until fully combined. Set aside.
Spread the quartered biscuits across the bottom of the greased pan. Sprinkle ½ cup of cheese over top of biscuits, and then sprinkle on bacon bits and onions. Pour egg mixture on top. Gently mix this up so that the biscuits are completely covered with the egg mixture. Finally, sprinkle the last ½ cup of cheese on top.
Bake the casserole for 27-35 minutes, or until the eggs in the center are fully cooked and biscuits are cooked through. Place foil on top of the casserole around the 20/25-minute mark if browning on top.
Remove from the oven and allow to cool for 5-10 minutes before slicing. Serve warm.