If you are looking for a hearty, comforting breakfast that feels like a warm hug on a plate, this Cheddar Bay Biscuit Breakfast Casserole Recipe is exactly what you need. Imagine savory sausage, tender sautéed peppers and onions, and fluffy eggs baked together under a golden blanket of Cheddar Bay biscuits bursting with cheesy goodness and herbs. It’s an effortless way to impress family and friends at brunch or fuel up for a big day. The layers of flavor and texture make every bite exciting and downright addictive.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—these are simple, everyday staples that each play an essential role in creating unmatched flavor and texture in this dish. From the fresh aromatics to the cheesy biscuits on top, every component works in harmony to build this delicious casserole.
- 1 pound raw bulk sausage: Provides rich, savory flavor and a satisfying protein base.
- 6 fresh green onions: Adds a mild oniony brightness, with some reserved for garnish to boost freshness.
- 2 small sweet peppers: Brings sweetness and a pop of colorful vibrancy to the dish.
- 1 teaspoon paprika (divided): Adds smoky warmth and a hint of color.
- ½ teaspoon garlic powder: Enhances savory depth without overpowering.
- ½ teaspoon onion powder: Supports the fresh onions with steady, mellow flavor.
- ¼ teaspoon Kosher salt: Essential for elevating all the flavors.
- ¼ teaspoon black pepper: Adds gentle heat and complexity.
- 1 package Red Lobster Cheddar Bay Biscuit mix: The star ingredient that creates those iconic cheesy, herby biscuits on top.
- ¼ cup unsalted butter (melted and combined with biscuit seasoning): Infuses richness and coats the biscuits with irresistible flavor.
- ¾ cup + 2 tablespoons shredded cheddar cheese (divided): Cheese lovers rejoice—the sharp, tangy cheddar melts beautifully throughout the casserole and biscuits.
- ¼ cup shredded pepper jack cheese (divided): Adds a touch of spice and creamy texture.
- 8 large eggs: Bind the casserole and add fluffy, custard-like comfort.
How to Make Cheddar Bay Biscuit Breakfast Casserole Recipe
Step 1: Preheat and Prep
Start your morning by preheating your oven to 375°F, and preparing your gear—spray an 8×10-inch baking dish with cooking spray for easy cleanup, and line a large baking sheet with parchment paper for the biscuits. This prep sets the stage for a hassle-free cooking experience.
Step 2: Cook Sausage
Brown the sausage in a non-stick skillet over medium heat. Let it sizzle until one side is golden before you break it up and stir. Adding half the paprika, garlic powder, onion powder, salt, and pepper here allows the sausage to soak up those fragrant seasonings deeply. Using a slotted spoon, drain the cooked sausage onto paper towels to keep the casserole from getting greasy.
Step 3: Sauté Aromatics
In the same skillet, gently cook your chopped green onions and sweet peppers until they soften, about 2 to 3 minutes. Lower the heat so they don’t brown too fast, preserving their natural sweetness and tender bite. Mix these flavorful veggies back with the sausage and transfer everything to your baking dish.
Step 4: Add Cheese and Eggs
Sprinkle a quarter cup of shredded cheddar and pepper jack on the sausage-veg mixture in the dish for a cheesy base layer. Then whisk your eggs until smooth and pour them evenly over the mixture. Make sure to fill every nook and cranny to create that luscious custard texture. Top it all off with the remaining shredded cheeses to get a golden, melty crust during baking.
Step 5: Bake the Casserole
Place your baking dish in the 375°F oven for 12-14 minutes. At this point, the egg mixture should set lightly but still be slightly undercooked to welcome the biscuits staying tender, yet cooked through when added later.
Step 6: Prepare Biscuit Dough
While the casserole bakes, prepare the Cheddar Bay biscuit dough using cold water as directed on the package. Stir in half a cup of shredded cheddar and one tablespoon of reserved green onions for that signature flavor punch. Melt your butter and dissolve the herb seasoning packet into it—this buttery herb mixture is what makes the biscuits unforgettable.
Step 7: Add Biscuits and Bake Again
Increase your oven temperature to 425°F. Using a small cookie scoop, dollop 12 equally sized biscuit portions evenly over the semi-baked casserole. Since the egg layer isn’t fully set yet, this step ensures the biscuits bake into the mixture, creating a beautiful, chewy-top layer.
Step 8: Final Baking and Basting
Bake the entire casserole with biscuits for 10 minutes. Then, remove and brush half the herb butter over the biscuits, sprinkling the remaining paprika on top for a gorgeous finish. Return it to the oven for an additional 5-8 minutes or until a pick inserted into the biscuits comes out clean. Once out, baste the remainder of your buttery herb mixture over the whole dish, garnish with extra cheese and green onions, and let it rest for five minutes before slicing.
How to Serve Cheddar Bay Biscuit Breakfast Casserole Recipe
Garnishes
The final touches on this casserole elevate it from delicious to unforgettable. Sprinkle freshly chopped green onions and a few extra shreds of cheddar and pepper jack cheese to enhance the bite and add a pop of color that invites you in. A dash of hot sauce on the side is perfect for those who like an exciting kick.
Side Dishes
This dish pairs beautifully with simple sides to balance its richness. Serve with fresh sliced tomatoes for acidity and brightness. Creamy country or sausage gravy complements the flavors perfectly, while crispy hash browns bring a delightful crunch that contrasts the soft casserole base and flaky biscuits.
Creative Ways to Present
If you’re serving guests, consider plating individual portions in mini cast iron skillets or ramekins for a rustic touch. Alternatively, arrange slices on a decorative board alongside small bowls of various gravies and hot sauces to let everyone customize their meal. The vibrant green from garnishes and red from fresh tomatoes always make for a stunning presentation.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve moisture and flavor. When you reheat, keep an eye on the biscuits so they stay soft rather than drying out.
Freezing
You can freeze the Cheddar Bay Biscuit Breakfast Casserole Recipe, but it’s best to freeze before adding the biscuits on top. Assemble the casserole base, cover tightly with foil or plastic wrap, and freeze for up to three months. When ready, thaw overnight in the fridge then add biscuit dough fresh and bake as directed.
Reheating
Reheat leftovers in the oven at 350°F for 10-15 minutes until warmed through, which helps maintain the toothsome texture of both the eggs and biscuits. Avoid microwaving if possible, as it tends to make the biscuits tough and rubbery.
FAQs
Can I use pre-cooked sausage for this recipe?
Absolutely! If using pre-cooked sausage, you can skip the initial browning step but still sauté the onions and peppers. Just mix everything together and proceed with the recipe as normal.
What can I substitute for Red Lobster Cheddar Bay Biscuit mix?
If you don’t have the biscuit mix, you can use a good quality biscuit or biscuit mix and add shredded cheddar, garlic powder, and herbs like dried parsley or chives to mimic the flavors.
Is it possible to make this recipe vegetarian?
Yes, substitute the sausage with plant-based sausage or cooked mushrooms and season generously. The biscuit and egg layers remain the same, keeping the dish rich and satisfying.
Can I prepare this casserole the night before?
Definitely! Assemble the casserole completely but hold off on adding the biscuit dough. Cover and refrigerate overnight, then add biscuits and bake fresh in the morning.
How spicy is this casserole?
It has a mild warmth thanks to the paprika and pepper jack cheese, but it’s hardly spicy. You can easily adjust by swapping pepper jack for a milder cheese or adding hot sauce on the side for those who like more heat.
Final Thoughts
This Cheddar Bay Biscuit Breakfast Casserole Recipe is more than just a breakfast dish—it’s a celebration of comforting flavors, flaky biscuits, and gorgeous, savory layers that bring people together. Whether for a holiday brunch or a special weekend treat, it’s guaranteed to become a fast favorite. Give it a try, and watch everyone go back for seconds with eager smiles!
Print
Cheddar Bay Biscuit Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Description
This Cheddar Bay Biscuit Breakfast Casserole combines savory sausage, fresh vegetables, and fluffy eggs topped with irresistible Cheddar Bay biscuits baked to golden perfection. Perfect for a hearty brunch or breakfast gathering, this casserole delivers layers of flavor with cheddar and pepper jack cheese, aromatic spices, and a buttery biscuit topping inspired by the classic Red Lobster Cheddar Bay biscuits. Topped with herb butter and garnished with green onions and cheese, it’s a comforting and crowd-pleasing meal ready in under an hour.
Ingredients
For the Sausage Mixture
- 1 pound raw bulk sausage
- 6 fresh green onions (white and green parts chopped; reserve 2 tablespoons for garnish)
- 2 small sweet peppers (chopped)
- 1 teaspoon paprika (divided)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Cheddar Bay Biscuit Topping
- 1 package Red Lobster Cheddar Bay Biscuit mix
- ¼ cup unsalted butter (melted and combined with biscuit seasoning packet)
- ½ cup shredded cheddar cheese
- 1 tablespoon reserved chopped green onions
Casserole and Garnish
- ¾ cup + 2 tablespoons shredded cheddar cheese (divided; ½ cup for biscuits, ¼ cup for casserole, 2 tablespoons for garnish)
- ¼ cup shredded pepper jack cheese (divided)
- 8 large eggs
- additional ½ teaspoon paprika (for biscuit topping)
- additional herb butter (for basting biscuits and casserole)
- country gravy, sausage gravy, or red eye gravy (optional for serving)
- hash browns (optional side)
- sliced tomatoes (optional garnish)
- hot sauce (optional garnish)
Instructions
- Preheat and Prep: Preheat the oven to 375°F. Spray an 8×10-inch baking dish with cooking spray and line a large baking sheet with parchment paper; set both aside.
- Cook Sausage: Brown the sausage in a non-stick skillet over medium heat. Cook until golden brown on one side before breaking up and stirring. Add ½ teaspoon paprika, garlic powder, onion powder, Kosher salt, and black pepper; stir well to combine. Remove sausage with a slotted spoon to a paper towel-lined plate to drain.
- Sauté Aromatics: In the same skillet, add the chopped green onions and sweet peppers. Cook for 2 to 3 minutes over lowered heat until soft but not burnt. Remove from heat.
- Combine Sausage and Veggies: Mix the cooked onions and peppers with the sausage and transfer this mixture into the prepared baking dish. Sprinkle with ¼ cup combined shredded cheddar and pepper jack cheeses.
- Whisk Eggs: Whisk the 8 large eggs thoroughly, then pour over the sausage mixture, ensuring it fills all nooks and crannies. Top with remaining shredded cheeses. Bake in the oven for 12-14 minutes until egg starts to set but is not fully cooked.
- Prepare Biscuit Dough: While the casserole bakes, prepare the Cheddar Bay biscuit dough following the package instructions using cold water, ½ cup shredded cheddar cheese, and 1 tablespoon of the reserved green onions. Dissolve the biscuit herb seasoning packet in the melted butter and set aside for basting.
- Add Biscuit Topping: Remove the casserole from the oven and increase oven temperature to 425°F. Using a small cookie scoop, drop 12 equal portions of biscuit dough evenly over the semi-baked casserole. Note that the egg mixture will still be slightly runny at this stage.
- Bake Biscuits: Return the casserole to the oven and bake for 10 minutes. Remove and brush half of the melted herb butter mixture over the biscuit tops. Sprinkle with the remaining ½ teaspoon paprika.
- Final Bake: Place the casserole back into the oven and bake for another 5-8 minutes, or until a wooden pick inserted in the center of the biscuits comes out clean and biscuits are golden brown.
- Baste and Garnish: Remove casserole from oven and baste the remaining herb butter over the biscuits and casserole. Garnish with remaining 2 tablespoons shredded cheddar cheese and reserved chopped green onions. Let stand for 5 minutes before serving. Serve with gravy, hash browns, sliced tomatoes, and hot sauce if desired.
Notes
- Make sure not to fully cook the eggs before adding the biscuit dough; the egg mixture should be partially set to allow even baking.
- You can substitute bulk sausage with ground turkey or chicken for a leaner option.
- The biscuit topping is best served fresh but can be refrigerated and warmed the next day.
- To reduce sodium, adjust seasoning levels or use low-sodium sausage and cheese options.
- Serve with your favorite gravy or hot sauce to add extra flavor and moisture.
