It’s a Sunday morning ritual in my house to gather everyone for a hearty breakfast that feels like a warm hug on a plate. That’s exactly why I fell head over heels with this Cheddar Bay Biscuit Breakfast Casserole the first time I tried it. Fluffy biscuit pockets studded with sharp cheddar cheese cradle a rich, savory egg and sausage mixture, while roasted red peppers and green onions add pops of color and flavor. Every bite is a satisfying blend of textures: tender biscuits give way to creamy cheese and perfectly cooked eggs, all brightened by just the right amount of zippy seasoning.
I still remember the first time I whipped this up for a lazy weekend brunch with friends. The kitchen was alive with laughter, and the irresistible scent of garlic butter biscuits baking made everyone gravitate toward the oven like moths to a flame. When I slid that bubbling, golden casserole onto the table, jaws dropped and forks dove in with gusto. It was such a simple, beginner-friendly recipe—prep time was under 15 minutes, cooking time just 35, and after a brief 10-minute rest, we were diving in. At around 450 calories per serving (yielding 8 generous portions), it’s ideal for breakfast or brunch gatherings, lazy weekend mornings, or any time you need a little comfort food magic.
KEY INGREDIENTS IN CHEDDAR BAY BISCUIT BREAKFAST CASSEROLE
To whip up this cozy breakfast casserole, you only need a handful of familiar ingredients—each playing its own role in delivering that crave-worthy taste and texture. From the foundation of fluffy biscuit mix to the melty mountains of cheese on top, let’s break down what goes into this dish and why.
- Biscuit mix
The backbone of our casserole, biscuit mix provides a light, tender base that soaks up egg custard without turning soggy. It bakes up into little golden pillows that contrast perfectly with the creamy layers above.
- Sharp cheddar cheese
Grated sharp cheddar adds bold, tangy flavor right into the biscuit dough. As it melts, it creates pockets of gooey, savory goodness that marry effortlessly with the sausage and veggies.
- Milk
Used in both the biscuit mixture and the egg custard, milk brings creamy richness and moisture. It binds ingredients together and helps the eggs set into a tender, custardy layer.
- Melted butter
Brushed into the biscuit mix, melted butter infuses each bite with a buttery, rich taste and lends a delightful golden hue to the baked crust.
- Garlic powder
A subtle hint of garlic powder amps up the savory notes without overpowering the other flavors—think of it as the secret spice that ties everything together.
- Eggs
Whisked into silky custard, eggs bind the ingredients and create that classic breakfast-casserole structure. They puff up slightly, then settle into a smooth, tender layer.
- Salt
Just enough salt enhances the natural flavors of cheese, sausage, and veggies, ensuring each element shines without tasting flat.
- Black pepper
A touch of freshly ground black pepper adds a gentle heat and depth, giving the custard and sausage mix a subtle kick.
- Cooked breakfast sausage
Crumbled sausage brings hearty, savory richness and a touch of smokiness. It’s the protein powerhouse that makes this dish truly satisfying.
- Green onions
Fresh green onions add bright, oniony notes and a subtle crunch. Their mild sharpness lifts the richness of cheese and sausage.
- Red bell pepper
Diced red bell pepper contributes sweet, vibrant flavor and colorful flair. It balances richness with a crisp, refreshing bite.
- Monterey Jack cheese
A creamy, mild melting cheese, Monterey Jack blankets the casserole in a luscious, gooey topping that melds all the flavors together.
HOW TO MAKE CHEDDAR BAY BISCUIT BREAKFAST CASSEROLE
Let’s walk through each step of building this show-stopping casserole. You’ll love how these simple techniques come together to create layers of flavor and texture that everyone at the table will rave about.
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking and ensure easy serving.
2. In a large bowl, combine the biscuit mix, shredded sharp cheddar, 2/3 cup milk, melted butter, and garlic powder. Stir until just combined, being careful not to overmix so your biscuits stay tender.
3. Drop spoonfuls of the biscuit mixture into the prepared dish, spacing them evenly to create a base layer that bakes into golden, fluffy pockets.
4. In another bowl, whisk together the eggs, 1/2 cup milk, salt, and black pepper until the mixture is smooth and slightly frothy. This ensures a creamy, consistent custard.
5. Sprinkle the crumbled breakfast sausage, green onions, and diced red bell pepper evenly over the biscuit layer, distributing each element so that every bite has a little bit of everything.
6. Pour the egg mixture gently over the biscuit and sausage layers, allowing it to seep into all the nooks and crannies between the biscuit mounds.
7. Top the entire casserole with shredded Monterey Jack cheese, spreading it evenly to create a gooey, golden blanket.
8. Bake in the preheated oven for 30 to 35 minutes, or until the eggs are completely set and the top is bubbling and golden brown. A toothpick inserted into the center should come out clean.
9. Remove from the oven and let the casserole cool slightly—about 10 minutes—before slicing and serving to ensure clean cuts and the perfect texture.
SERVING SUGGESTIONS FOR CHEDDAR BAY BISCUIT BREAKFAST CASSEROLE
Serving this casserole is half the fun—whether you’re feeding a crowd or enjoying a cozy family breakfast, a few little touches turn it into an unforgettable meal. Here are some of my favorite ways to plate it up and make each serving extra special:
- Fresh fruit platter
Complement the savory richness with a colorful assortment of seasonal fruits—think juicy strawberries, tangy pineapple chunks, and plump blueberries. The bright flavors and juicy textures provide a refreshing counterpoint to the cheesy casserole.
- Herb-infused sour cream dollop
Whisk together sour cream with chopped fresh chives and parsley, plus a pinch of salt and pepper. A cool, creamy dollop on each slice adds a delightful tang and a lovely visual pop of green.
- Mini side salad
Toss peppery arugula or mixed spring greens with a light vinaigrette of olive oil, lemon juice, honey, and Dijon mustard. The crisp greens and zesty dressing cut through the casserole’s richness for a balanced bite.
- Spicy salsa topper
Spoon a vibrant, homemade salsa (tomato, red onion, cilantro, lime juice, and jalapeño) over each serving if you like a bit of heat. The salsa’s acidity and spice awaken your taste buds and keep every bite exciting.
HOW TO STORE CHEDDAR BAY BISCUIT BREAKFAST CASSEROLE
Leftovers are a gift, and this casserole keeps beautifully so you can savor those comforting flavors all week long. Proper storage ensures your slices stay moist, flavorful, and safe to eat.
- Refrigerator storage
Once the casserole has cooled completely to room temperature, cover the baking dish tightly with plastic wrap or transfer slices into an airtight container. Store in the fridge for up to 3 days for easy grab-and-go breakfasts or reheated lunches.
- Freezer-friendly portions
For longer storage, slice the cooled casserole into individual servings and wrap each piece in plastic wrap followed by a layer of foil. Place wrapped portions in a freezer-safe bag or container, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tips
To reheat refrigerated slices, warm them in a preheated oven at 350°F (175°C) for 10 to 12 minutes, or microwave on medium power for 1–2 minutes until heated through. For frozen pieces, let them thaw, then follow the same oven instructions to restore that fresh-baked texture.
- Preventing sogginess
If you notice moisture collecting in the container, line it with a paper towel to absorb excess liquid. This helps maintain the casserole’s perfect consistency when you reheat it.
CONCLUSION
From its golden, garlic-infused biscuit base to the cheesy, sausage-peppered toppings, this Cheddar Bay Biscuit Breakfast Casserole is a crowd-pleaser that feels both indulgent and approachable. Whether you’re just starting out on your cooking journey or you’re a seasoned home chef, you’ll appreciate how easy it is to throw together yet how impressive it tastes. With just a handful of pantry staples—biscuits, cheese, eggs, and a few flavorful add-ins—you can transform an ordinary morning into a festive brunch feast. The step-by-step instructions guide you through mixing, layering, and baking until the casserole emerges from the oven perfectly set and bubbling with golden cheese. You’ll love how the sharp cheddar in the biscuits and the creamy Monterey Jack on top combine with tender sausage and vibrant veggies for a balanced, crave-worthy bite every time.
Once you’ve tried this recipe, be sure to print and save the article for quick reference whenever you need a reliable, beginner-friendly brunch option. You can also jot down your own notes about swaps or tweaks—like adding a handful of chopped jalapeños for extra heat or swapping sausage for diced ham—to make it uniquely yours. Below you’ll find a FAQ section to answer any lingering questions about technique, timing, or ingredient substitutions. If you give this Cheddar Bay Biscuit Breakfast Casserole a whirl, I’d love to hear how it turned out! Drop a comment, share any questions, or let me know if you have feedback or special twists you’ve discovered. Happy cooking, and here’s to many delicious mornings ahead!
Cheddar Bay Biscuit Breakfast Casserole
Description
This comforting breakfast casserole combines fluffy biscuits, savory sausage, and gooey cheese for a hearty morning treat. Perfect for family gatherings or lazy weekends!
Ingredients
Instructions
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Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
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In a large bowl, combine biscuit mix, cheddar cheese, 2/3 cup milk, melted butter, and garlic powder. Stir until just combined.
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Drop spoonfuls of the biscuit mixture into the prepared baking dish, spreading evenly across the bottom.
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In another bowl, whisk together eggs, 1/2 cup milk, salt, and black pepper until well mixed.
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Sprinkle the cooked breakfast sausage, green onions, and red bell pepper evenly over the biscuit layer.
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Pour the egg mixture over the top of the biscuit and sausage layer.
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Sprinkle shredded Monterey Jack cheese evenly over the entire casserole.
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Bake in the preheated oven for 30 to 35 minutes, or until the eggs are set and the top is golden brown.
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Remove from the oven and let cool slightly before slicing and serving.
Note
- For a spicier version, consider adding chopped jalapenos.
- This casserole can be prepared the night before and baked in the morning.
- Substitute bacon or ham for sausage for a different flavor profile.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This dish pairs wonderfully with a side of fresh fruit for a complete breakfast.
