If you have ever wished to combine the irresistible charm of warm Cheddar Bay Biscuits with a hearty, protein-packed breakfast, then the Cheddar Bay Biscuit Egg Breakfast Casserole Recipe is about to become your new favorite morning treat. This recipe brings together fluffy, cheesy biscuit pieces soaked in a savory egg custard, then baked to golden perfection, creating a dish that’s both comforting and full of delightful textures and flavors. Whether you’re fueling up for a busy day or surprising your loved ones with a weekend brunch, this casserole delivers all the cozy breakfast vibes in every bite.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to mastering this dish, as each component plays a crucial role in balancing taste, texture, and visual appeal. From the beloved biscuit mix to the blend of seasonings, every item helps elevate the casserole into a crowd-pleaser.
- Cheddar Bay Biscuit Mix (7.5 oz box): This is the foundation of our casserole, delivering that signature savory biscuit flavor and tender crumb.
- Shredded Cheddar Cheese (1 cup): Adds a rich, melty cheesiness that beautifully complements the biscuit and egg mixture.
- Milk (1 ½ cups): Creates a creamy, custard-like texture when combined with the eggs.
- Large Eggs (6): The protein powerhouse that binds everything together.
- Garlic Powder (½ teaspoon): Boosts the savory depth without overpowering the dish.
- Onion Powder (½ teaspoon): Adds subtle sweetness and complexity.
- Salt (½ teaspoon): Enhances all the flavors and balances the seasoning.
- Black Pepper (¼ teaspoon): Provides a mild kick and rounds out the spices.
- Butter (1 tablespoon): For greasing your baking dish, ensuring nothing sticks and helping edges brown nicely.
- Optional Add-ins: Cooked bacon, sausage, or ham for savory richness; diced bell peppers, onions, spinach, or fresh herbs for freshness and color; hot sauce or salsa to customize the flavor profile.
How to Make Cheddar Bay Biscuit Egg Breakfast Casserole Recipe
Step 1: Prepare Your Baking Dish and Preheat Oven
Start by preheating your oven to 350°F (175°C). Preparing a 9×13-inch casserole dish with butter or cooking spray is essential to prevent sticking and to create golden, crispy edges on your casserole that everyone will love.
Step 2: Bake and Cut the Cheddar Bay Biscuits
Follow the instructions on the biscuit mix box to bake your Cheddar Bay Biscuits. Once they come out hot and golden from the oven, allow them to cool just enough to handle, then cut them into bite-sized pieces. These chunks form the delicious, fluffy base of your casserole, giving every slice a perfect texture contrast.
Step 3: Whisk Together the Savory Egg Mixture
In a large bowl, whisk the 6 eggs and milk together until fully combined. Add in the garlic powder, onion powder, salt, and black pepper to infuse the mixture with a well-rounded savory flavor. If you want to include any optional meats or vegetables, now is the perfect time to fold them in, making this dish as hearty and colorful as you like.
Step 4: Layer and Assemble the Casserole
Spread the biscuit pieces evenly across the bottom of your greased baking dish. Pour the egg mixture over them carefully so every piece gets coated and soaked. Finally, sprinkle the shredded cheddar cheese across the top. This creates a luscious, melty cheese layer that seals in the savory goodness.
Step 5: Bake Until Golden and Set
Pop the assembled casserole into your preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the eggs are fully set (a toothpick inserted into the center will come out clean), the cheese has melted beautifully, and the edges have turned a tempting golden brown.
Step 6: Cool Slightly and Serve
After baking, give the casserole a few minutes to cool and firm up slightly. This step helps with clean slices and means less mess on the plate. Serve while warm to enjoy the full, comforting flavors and satisfying textures.
How to Serve Cheddar Bay Biscuit Egg Breakfast Casserole Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a burst of color and brightness that complements the cheese and savory biscuit base beautifully. If you like a little heat, a dollop of salsa or a drizzle of hot sauce brings a welcome spicy kick to each serving.
Side Dishes
This casserole pairs wonderfully with a light fruit salad or fresh berries to balance the richness. For an extra veggie boost, crisp roasted asparagus or sautéed spinach on the side adds a lovely green freshness that makes the meal feel complete.
Creative Ways to Present
Serve your casserole in rustic, individual ramekins for a charming breakfast presentation or cut it into squares and lay them out on a large platter for a crowd. Adding sliced avocado or a sprinkling of crumbled bacon on top offers an inviting, gourmet touch that will impress everyone at your table.
Make Ahead and Storage
Storing Leftovers
Your Cheddar Bay Biscuit Egg Breakfast Casserole Recipe keeps beautifully in the fridge for up to four days. Store leftovers in an airtight container to preserve the texture and flavors, then simply reheat portions as needed for quick breakfasts or snacks.
Freezing
If you want to plan ahead, this casserole freezes well when baked and cooled. Wrap it tightly in plastic wrap and foil before placing it in the freezer for up to two months. Thaw overnight in the refrigerator before reheating for best results.
Reheating
For the freshest taste, reheat individual portions in a microwave until warmed through or pop the casserole back into a 350°F oven, covered with foil, until heated evenly and bubbly. This helps maintain the casserole’s moist texture and melted cheese goodness.
FAQs
Can I make this casserole vegetarian?
Absolutely! Simply omit the cooked meats and add extra vegetables like spinach, bell peppers, or mushrooms for a satisfying vegetarian version that still brims with flavor.
Is there a gluten-free option for this recipe?
You can try using a gluten-free biscuit mix in place of the Cheddar Bay Biscuit Mix, but it may affect the texture slightly. Be sure to check the biscuit mix’s instructions and consistency before baking.
Can I prepare the casserole the night before?
Yes, you can assemble the casserole the night before and refrigerate it covered overnight. When ready to bake, add a few extra minutes to the baking time to ensure it’s heated through properly.
What other cheeses can I use besides cheddar?
While cheddar provides that classic, bold flavor, feel free to experiment with mozzarella for gooey stretchiness or pepper jack for a spicy twist that complements the garlic and onion flavors.
Can I add other seasonings or spices?
Most definitely! This recipe is quite versatile. Try adding smoked paprika or a pinch of cayenne for warmth, fresh herbs like thyme for earthiness, or even a dash of mustard powder for a tangy boost.
Final Thoughts
There’s something so comforting about a savory, cheesy casserole first thing in the morning, and the Cheddar Bay Biscuit Egg Breakfast Casserole Recipe brings that joy effortlessly. It’s simple to prepare, customizable to your taste, and perfect for feeding friends and family at the breakfast table. I can’t recommend enough giving it a try—you might just make it a staple in your weekend brunch lineup!
Print
Cheddar Bay Biscuit Egg Breakfast Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Description
This Cheddar Bay Biscuit Egg Breakfast Casserole is a delicious and savory morning dish combining fluffy Cheddar Bay Biscuits with a rich, cheesy egg mixture. Perfect for weekend brunch or a hearty breakfast, it features tender biscuits baked then layered with a flavorful custard of eggs, milk, and spices, topped with melty cheddar cheese. Optional add-ins like bacon, sausage, or fresh vegetables add even more depth and texture to this comforting casserole.
Ingredients
Biscuits
- 1 (7.5 oz) box of Cheddar Bay Biscuit Mix
- 1 tablespoon butter (for greasing the baking dish)
Egg Mixture
- 6 large eggs
- 1 ½ cups milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese
- 1 cup shredded cheddar cheese
Optional Add-Ins
- Cooked bacon, sausage, or ham (quantity as desired)
- Diced bell peppers, onions, or spinach (quantity as desired)
- Chopped fresh herbs (quantity as desired)
- Hot sauce or salsa (to taste)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch casserole dish thoroughly with butter or cooking spray to prevent sticking.
- Prepare Biscuits: Prepare the Cheddar Bay Biscuits according to the package instructions, baking them until golden and fully cooked. Once cooled slightly, cut the biscuits into small, bite-sized pieces and set aside.
- Mix Egg Custard: In a large mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper until combined. If using, fold in any cooked meats or vegetables to evenly distribute.
- Assemble Casserole: Evenly arrange the biscuit pieces in the bottom of the prepared casserole dish. Pour the egg mixture evenly over the biscuits, making sure to saturate all pieces. Sprinkle the shredded cheddar cheese evenly on top of the mixture.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes. Bake until the egg custard is fully set, cheese is melted and bubbly, and the edges turn a golden brown. A toothpick inserted into the center should come out clean to confirm doneness.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes to set. Slice into portions, serve hot, and enjoy this savory breakfast delight.
Notes
- Using pre-cooked meats and vegetables ensures they are fully cooked before baking with the eggs, preventing sogginess.
- For a spicier version, add hot sauce or salsa either into the egg mixture or served on the side.
- Make-ahead tip: Prepare everything the night before, assemble, cover, and refrigerate; bake fresh in the morning.
- Substitute milk with a dairy-free alternative if desired.
- This casserole can be stored covered in the refrigerator for up to 3 days and reheated for quick breakfasts.
