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Cheddar Bay Biscuit and Egg Casserole

Cheddar Bay biscuit casserole with red lobster-style biscuit pieces baked into a savory egg and sausage custard. Golden, puffed biscuit tops get brushed with garlic herb butter right after baking for a glistening finish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cheddar Bay biscuit and egg casserole
  • 1 Red Lobster Cheddar Bay biscuit mix (prepared according to box but underbaked by 5 min) Use the reserved garlic herb butter packet from the mix.
  • 1 lb breakfast sausage, cooked and crumbled
  • 8 large eggs
  • 1.5 cup whole milk
  • 1 cup sharp cheddar, shredded
  • 1 tsp garlic powder
  • salt To taste.
  • black pepper To taste.
  • 1 reserved garlic herb butter packet from biscuit mix Brush on after baking.

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Underbake the biscuits
  1. Prepare the Cheddar Bay biscuit mix according to package directions, but bake for 10 minutes less than directed so the pieces are set and not fully golden.
  2. Let the underbaked biscuits cool briefly, then break them into pieces.
Assemble and bake
  1. Preheat the oven to 375°F and grease a 9x13 dish.
  2. Arrange the underbaked biscuit pieces across the bottom of the dish.
  3. Scatter the sausage crumbles evenly over the biscuit pieces.
  4. Whisk the eggs, milk, garlic powder, salt, and black pepper until smooth.
  5. Stir in the shredded cheddar, then pour the mixture over the casserole so it settles around the biscuits.
  6. Bake for 35–40 minutes until the eggs are set and the biscuits are golden.
  7. Brush the reserved garlic herb butter over the hot casserole immediately, then serve.

Notes

For a cleaner slice, let the casserole rest 10 minutes after baking so the custard firms up. Refrigerate leftovers for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the biscuit pieces can soften during thawing. For a dairy-light option, use reduced-fat cheddar and reduced-fat milk (texture will be slightly less rich).