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
Scale
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.
