Cheddar Bay Breakfast Casserole with Sausage and Eggs
If breakfast recipes with sausage and eggs appeal to you, then my Red Lobster Cheddar Bay Biscuit breakfast casserole has YOUR NAME on it!
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
It’s Christmas morning and you are less than an hour away from the sheer chaos that can be the task of an ultimate breakfast enjoyed during gift giving. If you’ve been here, done that, and are not keen to be on permanent repeat, consider a breakfast casserole. You know, easy recipes with simple ingredients, and make ahead breakfasts that only require you to bake off the morning of? If the aroma of fresh coffee doesn’t wake them, the aroma of breakfast sausage sure will! I can tell you with certainty that breakfast recipes with sausage and eggs are among the most searched for breakfast and Brunch recipes on the internet. But what are the components of a really great breakfast casserole, a really great southern style breakfast casserole?
1. eggs
2. cooked protein in addition to the eggs such as bacon, bulk sausage, sausage patties or sausage links, turkey sausage, tofu, or beef hash
3. aromatics to include sautéed vegetables, herbs and spices
4. a starch by way of biscuits, English muffin halves, a cracker or cornflake topping, or a layer of potatoes
Cheddar Bay Breakfast Casserole with Sausage and Eggs
Breakfast recipes with sausage and eggs abound, and none are more popular than the dish that offers a savory mouthful of both in each and every bite…plus the CRAVEABLE OBSESSION that are Red Lobster‘s cheddar bay biscuits.
The great thing aside from fluffy eggs, cooked sausage and cheddar bay biscuits in this hearty casserole might just be the melty cheddar cheese. And if that sounds good, and you like things a bit zippy, also add some shredded pepper jack cheese for that little something extra.
Do You Have What You’ll Need for Cheddar Bay Breakfast Casserole with Sausage and Eggs? Check the List!
- green onions, both white and green parts
- small sweet peppers or bell peppers
- raw bulk sausage, hot or mild and may be any variety of beef, pork, turkey, or chicken sausage
- paprika
- garlic powder
- onion powder
- Kosher salt
- black pepper
- package of Red Lobster Cheddar Bay Biscuit mix
- shredded cheddar cheese
- shredded pepper jack cheese *optional if you want heat
- large eggs
- cooking spray
optional
- country gravy, sausage gravy, or red eye gravy for serving
- hash browns for serving
- sliced tomatoes for serving
- hot sauce for serving
How This Recipe Came About…
About a year ago, I offered readers of Not Entirely Average a breakfast biscuit recipe targeted at using up leftover Easter or Christmas ham. At that time, I had no idea how popular the post would become, just not for the reason or ingredient I thought.
Instead of the ‘how to use leftover ham’ question the post was geared to solve, I received more emails and direct-site feedback regarding the biscuits themselves. So, I wrote another post just about the cheesy garlic biscuits…and y’all almost broke the internet trying to print that one off.
Since that biscuit recipe, I have played around with combinations of ingredients, but baked or cooked together in a casserole for the sole purpose of camping breakfast casseroles. You know, breakfast recipes with sausage and eggs. The recipe I am sharing today is the final version, however, and as it turns out, works for Sunday Brunch and holiday breakfasts such as Christmas morning.
The best part is that it’s absolutely fabulous for busy mornings or the next day as it’s a cinch to reheat. It’s also amenable to where you can add/omit based on your eaters wants and needs.
So, How ‘Bout Them Cheddar Bay Biscuits You Ask?
Red Lobster, a chain of seafood eateries throughout the United States and Cananda, may very well be popular for nosh other than their seafood entrees. Enter in, the Cheddar Bay biscuit, a buttery lump of pure deliciousness streaked with cheddar cheese and glistening with a salty, savory herb butter basted right over the top.
Despite the restaurant getting its beginnings in the late 1960’s, the biscuits weren’t donned until the 1990’s. They projected the franchise into instant carbohydrate stardom, the entire country seemingly rallying behind this tiny, perfect experiment to ever be lifted from a baking sheet.
A pre-packaged mix did not take long to commercialize and hit grocery store shelves so the average Joe could whisk these up as home. Just as shredded cheese and cold water and et viola…instant biscuits. Move over, Bisquick!
What’s in This Cheese Biscuit Casserole Besides Cheese and Biscuits?
Here’s the run down…ready? Eggs, sausage, green onion, sweet pepper, pantry spices, and salt and pepper.
If you’re into healthy breakfasts but still want to give this a go, bulk up on the good carbs by adding roasted butternut squash cubes, roasted sweet potato cubes, blistered cherry tomatoes, broiled broccoli florets, chopped fresh kale, or chopped fresh spinach.
And if you’re avoiding butter, use olive oil in the step where you melt butter together with the Cheddar Bay herb packet that comes with the biscuit mix.
What to Serve with This Cheese Biscuit Casserole?
If you’re gonna be southern about it, slice a big ripe tomato and load it onto a serving platter. Better yet, whisk up some white gravy to serve alongside. And who could either forget or even skip breakfast potatoes???
I set all of the above out on my table along with a bottle of hot sauce and a side of salsa. I mean, you never know with hungry people, ya know what I’m saying?
How to Make Cheddar Bay Breakfast Casserole with Sausage and Eggs?
Preheat your oven to 350°F. Spray a baking dish with cooking spray and set aside. Assemble a large sheet of parchment paper atop a baking sheet and set the baking dish directly on the parchment.
This is a good idea for two reasons; first, the baking sheet beneath catches any possible bubble-over preventing a necessary oven cleaning later on. Second, it is MUCH SAFER to add and remove a heavy casserole dish with the aid of it being on a baking sheet. It simply makes sense.
Brown Sausage
After you’ve rough chopped your green onions and red peppers, it’s time to get down to cooking, and the sausage is the first ingredient to address. You can use any variety of sausage you like as long as it’s raw, uncooked sausage when you begin.
Add to a non-stick skillet over medium heat and let it become golden brown before breaking it up and turning bigger pieces for equal surface time in the pan. Use a slotted spoon to remove the sausage to a paper towel to drain.
Sauté the Vegetables and Aromatics
Add the onions and peppers to the skillet and cook until soft, about 2 to 3 minutes. Reduce the heat slightly so they do not cook too fast and burn.
Add some paprika, garlic powder, onion powder, Kosher salt, and black pepper. I add about a half teaspoon of each, taste, then add more if I think it’s necessary.
Remove from the heat and combine the vegetables with the sausage in the prepared baking dish. Sprinkle with a fourth of a cup (combined) of shredded cheddar and shredded pepper jack cheeses.
ProTip: if short on time, brown the vegetables and aromatics in the pan with the sausage.
Whisk Eggs
I use 8 large eggs in this dish. If I can’t spare the eggs, I reduce and use 5 eggs plus 1 1/2-cups of liquid eggs. Once whisked, pour egg mixture over the sausage mixture, filling in all of the nooks and crannies. Top with another handful of shredded cheese(es).
Place the casserole atop the parchment-lined baking sheet into the preheated oven for 15 minutes. The mixture will not be set when you get ready to add the biscuits.
Mix the Cheddar Bay Biscuits
Mix the biscuits according to the package directions; cold water, shredded cheese, and the herb seasoning packet dissolved in melted butter. Set the herb butter mixture aside while you use a small cookie scoop (I’m using a 1.6-inchsize scoop) to scoop biscuit dough atop the semi-baked casserole.
From a small cookie scoop, I can manage about 10 small biscuits. This is necessary so they will cook quickly.
Use a pastry brush to apply half the herb butter mixture to the tops of the biscuits. Then place the ensemble back into the oven for another 15 minutes or until a wooden pick inserted into the middles of several biscuits comes out clean.
ProTip: if short on time, add the biscuits atop the egg and sausage mixture WITHOUT PARTIALLY BAKING the egg and sausage mixture first. Set oven timer for 25 minutes as eggs will take LESS TIME this way. The egg and sausage mixture will essentially BAKE INTO THE BISCUITS as shown in my photos rather than on top of the egg and sausage mixture.
Baste the Casserole
Remove the casserole from the oven. Take a moment and close your eyes and tell me how your kitchen smells! RIGHT???
Baste the remaining herb butter atop the biscuits and casserole. Let it stand for 5 minutes before serving.
I like to offer a white gravy as a base to this casserole. I spoon a good amount of gravy right into my bowl and scoop some casserole directly on top. Pure Southern breakfast Heaven!
If You Like This Recipe…
…you might also like:
- Cornmeal Biscuits with Country Sausage and Watermelon Rind Preserves
- Smoky Breakfast Pizza Recipe with Perfect Sunny Egg
- Copycat Bob Evans Sausage Gravy and Biscuit Casserole Recipe
- Best Southern Ham Gravy with Cheesy Biscuits and Eggs
Cheddar Bay Breakfast Casserole with Sausage and Eggs
Equipment
- 8 x 10-inch baking dish
- cooking spray
- baking sheet
- parchment paper
- small cookie scoop
- pastry brush
Ingredients
- 6 fresh green onions chopped; white and green parts
- 2 small sweet red peppers chopped; may also use 1 medium red bell pepper
- 1 pound bulk sausage raw, any kind
- 1/2 teaspoon paprika or to taste
- 1/2 teaspoon garlic powder or to taste
- 1/2 teaspoon onion powder or to taste
- 1/2 teaspoon Kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 package Red Lobster Cheddar Bay Biscuit mix
- 1/4 cup cheddar cheese shredded; divided
- 1/4 cup pepper jack cheese shredded; divided
- 8 large eggs whisked; may reduce to 5 eggs whisked together with 1 1/2 cups liquid eggs
optional for serving
- country gravy, sausage gravy, or red eye gravy
- hash browns
- sliced tomatoes
- hot sauce
Instructions
- Preheat your oven to 350°F. Spray a baking dish with cooking spray and set aside. Assemble a large sheet of parchment paper atop a baking sheet and set the baking dish directly on the parchment.
- To a non-stick skillet over medium heat, add raw bulk sausage. Cook until golden brown on one side before breaking up and turning bigger pieces over for equal surface time in the pan. Use a slotted spoon to remove the sausage to a paper towel to drain.
- Add the onions and peppers to the skillet and cook until soft, about 2 to 3 minutes. Reduce the heat slightly so they do not cook too fast and burn. Add paprika, garlic powder, onion powder, Kosher salt, and black pepper. ProTip: if short on time, brown the vegetables and aromatics in the pan with the sausage. Taste. Add more seasonings if necessary. Remove from the heat and combine with the sausage in the prepared baking dish. Sprinkle with1/4-cup (combined) of shredded cheddar and shredded pepper jack cheeses.
- Whisk eggs and pour over the sausage mixture, filling in all of the nooks and crannies. Top with remaining shredded cheeses.
- Bake in preheated oven for 15 minutes. While the casserole bakes, prepare the Cheddar Bay biscuit dough.
- Mix the biscuits according to the package directions; cold water, shredded cheese, and the herb seasoning packet dissolved in melted butter. Set the herb butter mixture aside. Remove the casserole from the oven and use a small cookie scoop (I'm using a 1.6-inch size scoop) to scoop biscuit dough atop the semi-baked casserole. NOTE: The egg mixture will not be completely set when you get ready to add the biscuits. ProTip: if short on time, add the biscuits atop the egg and sausage mixture WITHOUT PARTIALLY BAKING the egg and sausage mixture first. Set oven timer for 25 minutes as eggs will take LESS TIME this way. The egg and sausage mixture will essentially BAKE INTO THE BISCUITS as shown in my photos rather than on top of the egg and sausage mixture.
- Use a pastry brush to apply half the herb butter mixture to the tops of the biscuits. Place back into the oven for another 15 minutes or until a wooden pick inserted into the middles of several biscuits comes out clean.
- Remove the casserole from the oven. Baste the remaining herb butter atop the biscuits and casserole. Let it stand for 5 minutes before serving. Offer a white gravy as a base to this casserole if desired.
Notes
Nutrition
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