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Cheddar Bay Biscuit and Egg Casserole

Cheddar Bay biscuit casserole is a red-lobster-style biscuit egg bake with buttery biscuit pieces baked into a savory sausage custard. Golden, puffed biscuit tops and a garlic herb butter glaze make this an easy breakfast casserole for brunch.
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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
  

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

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Bake the Cheddar Bay biscuits
  1. Prepare the Cheddar Bay biscuit mix according to the box directions, then bake it for 10 minutes less than directed so the biscuits are set but not fully golden. Visual cue: the tops should look firm but still pale.
  2. Preheat the oven to 375°F and grease a 9x13 dish. Visual cue: the baking dish should be lightly coated so the custard releases cleanly.
Assemble the casserole
  1. Break the underbaked biscuits into pieces and arrange them across the bottom of the greased dish. Visual cue: the bottom should be covered in biscuit chunks.
  2. Scatter the cooked, crumbled breakfast sausage over the biscuit pieces. Visual cue: you should see sausage throughout the biscuit layer.
  3. Whisk the eggs, whole milk, garlic powder, salt, and black pepper, then stir in the shredded cheddar. Visual cue: the mixture should turn uniformly yellow and glossy.
  4. Pour the egg-cheddar mixture over the casserole. Visual cue: biscuit pieces and sausage should be mostly submerged.
Bake and glaze
  1. Bake at 375°F for 35–40 minutes until the eggs are set and the biscuits are golden. Visual cue: the center should not jiggle and the biscuit tops should look browned.
  2. Brush the casserole with the reserved garlic herb butter packet immediately and serve. Visual cue: the butter should glisten across the golden biscuit tops.

Notes

For the cleanest slices, let the casserole rest for 5 minutes after baking so the custard firms up. Store covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because biscuit texture can soften when thawed. If you want a lighter option, use reduced-fat cheddar and keep the rest the same.