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If breakfast recipes with sausage and eggs appeal to you, then my Cheddar Bay Breakfast Casserole with Sausage and Eggs has your name on it! This protein-packed casserole is made with colorful veggies, eggs, and cheese, and includes Red Lobster’s craveable cheddar bay biscuits for lots of flavor and a delightfully flaky texture!
If you love Southern breakfast recipes, you will definitely want to try my recipes for Cornmeal Biscuits with Sausage and Watermelon Rind Preserves and Breakfast Pizza with Sunny Egg.
Introduction
Back in 2021, I posted an easy breakfast biscuit recipe with ham targeted at using up leftover Easter or Christmas ham. When I shared my long-awaited recipe for the cheesy garlic biscuits that I used, y’all almost broke the internet trying to print that one off!
Since then, I have played around with camping breakfast casseroles (like my Copycat Bob Evans Sausage Gravy and Biscuit Casserole and my Ham Gravy with Cheesy Biscuits and Eggs). This new recipe for cheddar bay biscuit breakfast casserole works for Sunday Brunch and holiday breakfasts such as Christmas morning. I hope y’all enjoy it as much as you have liked my cheesy garlic biscuits!
Ingredients
What’s in this cheddar bay biscuit breakfast casserole besides cheese and biscuits? Let me tell you about the key ingredients that you’ll need!
- Raw Bulk Sausage: Feel free to use hot or mild! Use any variety of beef, pork, turkey, or chicken sausage.
- Red Lobster Cheddar Bay Biscuit Mix: You’ll just need one package of this biscuit mix! It’s definitely what makes this breakfast casserole extra special and delicious.
- Shredded Cheese: I like to use cheddar cheese that I’ve freshly shredded myself for the best texture. (I recommend trying a mixture of cheddar and pepper jack cheese for fun!)
See recipe card for full information on ingredients and quantities.
Variations
- Want a healthier, low carb version? Add roasted butternut squash cubes, roasted sweet potato cubes, blistered cherry tomatoes, broiled broccoli florets, chopped fresh kale, or chopped fresh spinach instead of the biscuits.
- 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.
- Want a spicier kick? Add some shredded pepper jack cheese for a little something extra.
How to Make Cheddar Bay Biscuit Breakfast Casserole
- Preheat the oven to 375°F. Spray a baking dish with cooking spray and set aside. Brown the sausage in a non-stick skillet over medium heat. Add paprika, garlic powder, and onion powder, Kosher salt, and black pepper and cook briefly, then drain and set aside.
- Sauté the onions and peppers in the skillet until they’re soft, about 2-3 minutes. Remove from the heat and combine the vegetables with the sausage in the prepared baking dish.
- Sprinkle with 1/4 cup of the grated cheeses. Whisk the eggs, then pour the egg mixture over the sausage mixture, filling in all of the nooks and crannies. Top with another 1/4 cup of shredded cheddar.
- Place the casserole on a baking sheet and bake for 15 minutes. Meanwhile, mix the biscuits according to the package directions. Dissolve the herb seasoning packet in melted butter and set aside.
Remove the casserole from the oven. Increase the temperature to 425°F. Use a small cookie scoop to scoop 12 equally sized portions of biscuit dough atop the semi-baked casserole. Once the oven has come to temperature, bake for 10 minutes.
- Remove the casserole from the oven and brush half of the herb butter on the biscuits. Top with paprika, cheese, and green onions and bake for another 5-8 minutes, or until a wooden pick inserted into the biscuit middles comes out clean.
- 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. Then dig into some pure Southern breakfast Heaven!
Recipe FAQs
You’ll need a carb (in this case, Red Lobster’s cheddar bay biscuits), a meat (like breakfast sausage), eggs, milk, veggies, spices, and usually some cheese. Pre-cook some of the ingredients, layer them in a casserole dish, and bake them, and you’ll have a beautiful and delicious breakfast casserole!
Yes, you can prep a lot of this casserole in advance! Prepare the sausage and vegetables and spread them into the prepared baking dish. Cover with foil and refrigerate. Whisk eggs but refrain from pouring over the sausage mixture until just before baking. Place into an airtight container and refrigerate. Prepare Cheddar Bay biscuit dough and refrigerate in an airtight container until just before baking.
Serving Cheddar Bay Biscuit Breakfast Casserole
Want to serve this the Southern way? Serve it with sliced ripe tomato or some white gravy on the side–or even some crispy breakfast potatoes or hash browns! You’ll love my creamy country gravy or creamy brown gravy with this casserole. On my table, I’ll set out all of the above along with a bottle of hot sauce and a side of salsa.
Expert Tips
- Bake the casserole on top of a parchment-lined baking sheet to catch any bubble over and to make it easier to remove the casserole from the oven.
- Make Ahead up to 24 Hours in Advance: Cook the sausage and vegetables and put them in the prepared baking dish. Cover and refrigerate. Whisk eggs but don’t pour over the sausage mixture until just before baking; refrigerate. Prepare Cheddar Bay biscuit dough and refrigerate it in an airtight container until just before baking.
- Store Leftovers in an airtight container with a tight-fitting lid. Refrigerate for up to 3 days. To reheat, microwave on medium power for 1 minute 15 seconds, or until hot.
More Southern Breakfast Recipes You’ll Love
Southern Classics
Perfectly Fluffy Carrot and Cheddar Souffle
Breakfast & Brunch
Carolina-style Chicken and Waffles Eggs Benedict
Breakfast & Brunch
Buttery Crisp Cornmeal Waffles
Breakfast & Brunch
A Recipe for Baked Eggs
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Cheddar Bay Biscuit Breakfast Casserole
Equipment
- 8 x 10-inch baking dish
Ingredients
For the Casserole
- 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
- 1 package Red Lobster Cheddar Bay Biscuit mix,
- ¼ cup unsalted butter, melted and combined with biscuit seasoning packet
- 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
Optional Sides for Serving
- country gravy, sausage gravy, or red eye gravy
- hash browns
- sliced tomatoes
- hot sauce
Instructions
- Preheat the oven to 375°F. Spray an 8×10-inch baking dish with cooking spray and set aside. Line a large baking sheet with parchment paper and set aside.
- Brown the sausage in a non-stick skillet over medium heat. Cook until golden brown on one side before breaking up and stirring. Add 1/2 teaspoon paprika, garlic powder, onion powder, Kosher salt, and black pepper, and stir well to combine. Use a slotted spoon to remove the sausage to a paper towel-lined plate 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.
- Remove the veggies from the heat and combine with the sausage, then dump the mixture into the prepared baking dish. Sprinkle with 1/4 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 12-14 minutes.
- While the casserole bakes, prepare the Cheddar Bay biscuit dough according to the package directions; use cold water, ½ cup of shredded cheese, and 1 tablespoon of the reserved green onions. Dissolve the herb seasoning packet in the melted butter and set aside.
- Remove the casserole from the oven and increase the oven temperature to 425°F. Use a small cookie scoop to drop 12 equally sized portions of biscuit dough on the semi-baked casserole. Please note that the egg mixture will not be completely set when you add the biscuits.
- Place the casserole back into the oven and bake 10 minutes. Remove from the oven and use a pastry brush to apply half the herb butter mixture to the tops of the biscuits. Sprinkle with remaining 1/2 teaspoon paprika. Place back into the oven for another 5-8 minutes, or until a wooden pick inserted into the biscuit middles comes out clean.
- Remove the casserole from the oven. Baste the remaining herb butter atop the biscuits and casserole. Garnish with additional cheese and remaining tablespoon of chopped green onions. Let it stand for 5 minutes before serving. Enjoy!
Notes
- Bake the casserole on top of a parchment-lined baking sheet to catch any bubble over and to make it easier to remove the casserole from the oven.
- Make Ahead up to 24 Hours in Advance: Cook the sausage and vegetables and put them in the prepared baking dish. Cover and refrigerate. Whisk eggs but don’t pour over the sausage mixture until just before baking; refrigerate. Prepare Cheddar Bay biscuit dough and refrigerate it in an airtight container until just before baking.
- Store Leftovers in an airtight container with a tight-fitting lid. Refrigerate for up to 3 days. To reheat, microwave on medium power for 1 minute 15 seconds, or until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very good casserole! Just wish the biscuits weren’t so doughy from laying in the egg and cheese. But All in all, it was a hit! They went back for seconds.
Nellie, so glad your eaters made short work of it! Should you make it again, bake the casserole for 20 minutes, THEN scoop the biscuit dough atop what will now be partially set eggs and very melty cheese. This way, the dough is not baking into and becoming one with the casserole, but rather remaining autonomous/separate atop the casserole. You might also experiment by boosting your oven temperature from 350°F to 360°F or even 375°F as ovens tend to vary SIGNIFICANTLY. The hotter the temp, the faster the biscuits will bake, giving them less time to ‘spread.’ Thank you for leaving this comment, Nellie! I really appreciate it 🙂 Jenny
Your photo shows placing the biscuits on top of the sausage mixture THEN pouring the eggs over top, but your recipe directions state to pour eggs on top of sausage mixture THEN top with biscuits. Which is correct? Thanks!
Nola, either! It all gets baked, so the step order, at least with those steps anyway, is whichever you choose. I hope this helps! It’s a delicious and forgiving method so enjoy the time assembling it! Let me know how your eaters react 🙂 Jenny
I made this tonight and it turned out perfect! I can see how the white sausage gravy would be fabulous with this!! 😋
Kim, you’re a gal after my own heart – breakfast for dinner!!! Comforting AND you baked up just about the tastiest dish I know 😉 x – Jenny
This will be a great breakfast for when the family comes to visit and I can prepare it the night before! Right now it is just my husband and me, so it would be a bit much. I was wondering about using your recipe https://notentirelyaverage.com/copycat-bisquick-red-lobster-biscuits/
instead of the Red Lobster box mix. Would I cut the recipe in half?
Barbara, if it were me, yes I’d cut the copycat Red Lobster Biscuits recipe in half. It will be more than enough to sufficiently ‘cover’ the casserole but with pockets to allow for some delicious bubble-over! I really know you will like the combination 🙂