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
Scale
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.
