Cheddar Bay Biscuit Egg Breakfast Casserole Recipe
Introduction
This Cheddar Bay Biscuit Egg Breakfast Casserole Delight is a hearty and flavorful morning treat that combines fluffy biscuits, savory sausage, fresh vegetables, and melted cheddar cheese. Perfect for weekend brunches or special family breakfasts, it’s easy to prepare and sure to please a crowd.
Ingredients
- Cheddar Bay Biscuit mix or pre-made biscuits
- 6 large eggs
- 1 cup whole milk (or 2% or non-dairy milk)
- 2 cups sharp cheddar cheese, shredded
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 cup spinach, chopped
- 1 pound crumbled sausage (or ground beef or cooked bacon)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Prepare the biscuits according to the package instructions or your recipe, then let them cool slightly and cut into bite-sized pieces.
- Step 3: In a skillet over medium heat, cook the crumbled sausage until fully browned. Drain excess fat and set aside.
- Step 4: In a large bowl, whisk together the eggs and milk until combined. Season with salt, pepper, garlic powder, onion powder, cayenne pepper, and any additional spices you prefer.
- Step 5: In a greased 9×13 inch baking dish, layer the biscuit pieces on the bottom. Add the cooked sausage, then scatter the diced bell peppers, onions, and chopped spinach evenly over the top.
- Step 6: Pour the egg mixture evenly over the layered ingredients in the baking dish.
- Step 7: Sprinkle the shredded cheddar cheese generously over the top of the casserole.
- Step 8: Bake for about 30-35 minutes, or until the eggs are set and the top is golden brown.
- Step 9: Allow the casserole to cool for a few minutes before slicing into squares. Serve warm and enjoy!
Tips & Variations
- For a vegetarian version, omit the sausage and add extra vegetables like mushrooms or zucchini.
- Use pre-cooked bacon instead of sausage for a smoky flavor.
- If you prefer a spicier dish, increase the cayenne pepper or add chopped jalapeños.
- Substitute the cheddar with pepper jack or mozzarella for a different cheese twist.
- Make ahead by assembling the casserole the night before and refrigerating; bake in the morning adding a few extra minutes as needed.
Storage
Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a 350°F oven until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight and reheat before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables in this casserole?
Yes, you can use frozen vegetables like bell peppers or spinach. Just thaw and drain any excess moisture before adding them to prevent the casserole from becoming watery.
Can I make this casserole dairy-free?
Absolutely. Use a dairy-free biscuit mix and substitute the cheddar cheese with a plant-based cheese alternative. Use non-dairy milk such as almond or oat milk for the egg mixture.
PrintCheddar Bay Biscuit Egg Breakfast Casserole Recipe
A hearty and flavorful breakfast casserole featuring Cheddar Bay Biscuit pieces layered with savory sausage, eggs, cheese, and garden-fresh vegetables, baked to golden perfection. This easy-to-make dish combines the comforting flavors of cheddar biscuits with a protein-packed egg mixture, ideal for a weekend brunch or family breakfast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Biscuits
- Cheddar Bay Biscuit mix or pre-made biscuits (enough for 9×13 inch dish)
Egg Mixture
- 6 large eggs
- 1 cup whole milk (or 2% milk or non-dairy milk)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
Filling
- 2 cups sharp cheddar cheese, shredded
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 1 cup spinach, chopped
- 1 pound crumbled sausage (or substitute with ground beef or cooked bacon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare Biscuits: Prepare the Cheddar Bay Biscuits according to the package instructions or your own recipe. Once baked and slightly cooled, cut the biscuits into bite-sized pieces.
- Cook Meat: In a skillet over medium heat, cook the crumbled sausage until fully browned. Drain any excess fat and set the cooked meat aside.
- Mix Eggs and Milk: In a large bowl, whisk together the eggs and milk until well combined. Season the mixture with salt, pepper, garlic powder, onion powder, and cayenne pepper to add depth of flavor.
- Assemble Casserole: Grease a 9×13 inch baking dish. Layer the biscuit pieces evenly on the bottom of the dish. Distribute the cooked sausage along with the diced bell peppers, onions, and spinach over the biscuits. Pour the egg mixture evenly over all the layers.
- Add Cheese: Sprinkle the shredded sharp cheddar cheese generously over the top of the casserole, covering the surface evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. The casserole is done when the eggs have set and the top is golden brown.
- Cool and Serve: Remove the casserole from the oven and let it cool for a few minutes. Slice into squares and serve warm for a delicious breakfast or brunch treat.
Notes
- Substitute the sausage with ground beef or cooked bacon for variation.
- Use 2% or a non-dairy milk alternative if preferred.
- Adjust the seasoning and cayenne pepper to control the spice level.
- This casserole can be prepared the night before and baked in the morning for convenience.
- Leftovers can be stored in the refrigerator and reheated for a quick breakfast.
Keywords: Cheddar Bay Biscuit, breakfast casserole, sausage casserole, baked egg dish, cheesy breakfast bake, brunch recipe
