Cheddar Bay Biscuit Breakfast Casserole

Baked biscuits topped with melted cheese and chopped green onions, served in a red ceramic dish with a white floral pattern.

4.91 from 20 votes

Cheddar Bay Biscuit Breakfast Casserole

Looking for a special, hearty breakfast? Look no further than this cheddar bay biscuit breakfast casserole with sausage and egg! This protein-packed breakfast brings the flavors of Red Lobster to your table, and will get your day off to a wonderful start.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Servings: servings

Author: Jenny DeRemer

Cost: $1.26 per serving

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

US Customary - Metric

Instructions

Preheat the oven to 375°F. Spray an 8x10-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