Description
Cheddar Bay Biscuit Egg Breakfast Casserole featuring savory cheddar biscuits, fluffy scrambled eggs, and crispy bacon. Perfect for a crowd-pleasing brunch!
Ingredients
Scale
- 8 large eggs
- 1 cup (240ml) whole milk
- ½ cup (120ml) heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
- 2 cups (8oz/225g) sharp cheddar cheese, shredded and divided
- 1 cup (4oz/113g) cooked breakfast sausage, crumbled
- ½ cup (75g) red bell pepper, diced
- ⅓ cup (50g) green onions, chopped
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon Old Bay seasoning
- 6 tablespoons (85g) cold unsalted butter, cubed
- 1 cup (4oz/113g) sharp cheddar cheese, shredded
- ¾ cup (180ml) cold buttermilk
- 3 tablespoons (42g) unsalted butter, melted
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
- Pinch of salt
Instructions
- Step 1: Prepare the Egg Base Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. In a large bowl, whisk together the eggs, milk, and heavy cream until well combined and slightly frothy. This aeration will help create a lighter texture in your Cheddar Bay Biscuit Egg Breakfast Casserole. Season with salt, pepper, and cayenne if using. Stir in 1½ cups of shredded cheddar (reserving the remaining ½ cup for topping), the cooked breakfast sausage, diced bell pepper, and most of the green onions, saving some for garnish.
- Step 2: Craft the Biscuit Topping In a medium bowl, whisk together the flour, baking powder, garlic powder, salt, and Old Bay seasoning. Using a pastry cutter or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Stir in the shredded cheddar cheese. Make a well in the center and pour in the cold buttermilk. Stir just until the mixture comes together – it should look shaggy and not entirely smooth.
- Step 3: Assemble and Bake Pour the egg mixture into your prepared baking dish, spreading it evenly. Drop spoonfuls of the biscuit dough evenly across the top of the egg mixture. You’re looking for a rustic appearance rather than a smooth covering. Sprinkle the remaining ½ cup of cheddar over the biscuit dollops. Bake for 35-40 minutes, until the biscuit topping is golden brown and the egg mixture is just set in the center.
- Step 4: Add the Signature Finish While the breakfast casserole bakes, prepare the garlic butter topping by mixing the melted butter with garlic powder, dried parsley, and a pinch of salt. As soon as the casserole comes out of the oven, brush this mixture over the hot biscuit topping. This step is essential for achieving that authentic Cheddar Bay Biscuit flavor that makes this Cheddar Bay Biscuit Egg Breakfast Casserole so special.
- Step 5: Rest and Serve Allow the casserole to rest for 10-15 minutes before serving. This resting period lets the eggs set fully and makes serving cleaner and easier. Sprinkle with the reserved green onions just before serving for a fresh pop of color and flavor. Cut into generous squares and watch your family’s faces light up as they dig into this comforting breakfast masterpiece.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 square (approx. 1/8 of the casserole)
- Calories: 420 calories per serving
- Sugar: 4g
- Sodium: 790mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 250mg