Introduction

Start your day with a comforting and flavorful Cheddar Bay Biscuit Egg Breakfast Casserole Delight. This dish combines fluffy biscuits, savory sausage, fresh vegetables, and plenty of sharp cheddar cheese for a hearty morning treat everyone will love.

Cheddar Bay Biscuit Egg Breakfast Casserole Recipe - Recipe Image

Ingredients

Cheddar Bay Biscuit mix or pre-made biscuits
6 large eggs
1 cup whole milk (or 2% or non-dairy milk)
2 cups sharp cheddar cheese, shredded
1 cup bell peppers, diced
1 cup onions, diced
1 cup spinach, chopped
1 pound crumbled sausage (or ground beef or cooked bacon)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt and pepper to taste

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Prepare the biscuits according to the package instructions or your recipe. Let them cool slightly, then cut into bite-sized pieces.
Step 3: In a skillet over medium heat, cook the crumbled sausage until fully browned. Drain any excess fat and set aside.
Step 4: In a large bowl, whisk together the eggs and milk until smoothly combined. Season with salt, pepper, garlic powder, onion powder, cayenne pepper, and any additional spices you like.
Step 5: Grease a 9×13 inch baking dish. Layer the biscuit pieces evenly across the bottom of the dish, then add the cooked sausage and vegetables (bell peppers, onions, spinach) on top.
Step 6: Pour the egg mixture evenly over the layered ingredients in the baking dish.
Step 7: Sprinkle the shredded sharp cheddar cheese generously over the top of the casserole.
Step 8: Bake for 30 to 35 minutes, or until the eggs are fully set and the cheese has turned golden brown.
Step 9: Allow the casserole to cool for a few minutes before slicing into squares. Serve warm and enjoy your delicious breakfast treat!

Tips & Variations

Substitute cooked bacon or ground beef for the sausage to change up the flavor profile.
Add mushrooms or tomatoes for extra vegetable variety and nutrition.
Use non-dairy milk such as almond or oat milk to make this dish dairy-free.
For a spicier kick, increase the cayenne pepper slightly or add chopped jalapeños.
Make it vegetarian by omitting the meat and adding extra vegetables or plant-based sausage.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, or cover with foil and bake at 350°F (175°C) for about 10-15 minutes until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole the night before, cover it, and refrigerate it. Bake it fresh in the morning, adding a few extra minutes to the baking time if needed.

Can I freeze this breakfast casserole?

Absolutely! Freeze in a tightly sealed container or freezer bag for up to 2 months. Thaw in the refrigerator overnight before reheating.

Cheddar Bay Biscuit Egg Breakfast Casserole Recipe

Print Recipe

★★★★★

4.8 from 131 reviews

A hearty and flavorful breakfast casserole featuring Cheddar Bay Biscuits layered with savory sausage, fresh vegetables, and eggs, all baked to perfection with melted sharp cheddar cheese on top. This make-ahead dish is perfect for family breakfasts or brunch gatherings.

Author: Dana
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Breakfast Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Biscuits

Cheddar Bay Biscuit mix or pre-made biscuits

Egg Mixture

6 large eggs
1 cup whole milk (or 2% or non-dairy milk)
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Fillings

2 cups sharp cheddar cheese, shredded
1 cup bell peppers, diced
1 cup onions, diced
1 cup spinach, chopped
1 pound crumbled sausage (or ground beef or cooked bacon)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
Prepare Biscuits: Prepare the Cheddar Bay Biscuits according to package instructions or your recipe. Once done, let them cool slightly and cut into bite-sized pieces for layering.
Cook Sausage: In a skillet over medium heat, cook the crumbled sausage until fully browned. Drain any excess fat and set the meat aside to cool slightly.
Mix Eggs and Milk: In a large bowl, whisk together the eggs and milk until fully combined. Season with salt, pepper, garlic powder, onion powder, and cayenne pepper to enhance flavor.
Layer Ingredients: Grease a 9×13 inch baking dish. Spread the biscuit pieces evenly on the bottom, then layer the cooked sausage and diced vegetables (bell peppers, onions, spinach) over the biscuits. Pour the egg mixture evenly on top.
Add Cheese: Sprinkle the shredded sharp cheddar cheese generously over the entire casserole, ensuring good coverage for a cheesy crust.
Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are fully set and the top is golden brown and bubbling.
Cool and Serve: Remove from the oven and allow the casserole to cool for a few minutes. Cut into squares and serve warm. Enjoy this delicious and comforting breakfast casserole!

Notes

You can substitute sausage with ground beef, cooked bacon, or a plant-based meat alternative.
The casserole can be assembled the night before and baked fresh in the morning for convenience.
Feel free to add other vegetables such as mushrooms or tomatoes for added flavor.
Using non-dairy milk is a great option for those with lactose intolerance.
Leftovers keep well refrigerated for up to 3 days and can be reheated.

Keywords: Cheddar Bay Biscuits, breakfast casserole, sausage casserole, baked egg casserole, cheddar cheese, savory breakfast, brunch recipe