Cheddar Bay Biscuit and Egg Casserole Recipe

Introduction

This Cheddar Bay Biscuit and Egg Casserole combines the irresistible flavors of Red Lobster’s famous biscuits with a hearty breakfast bake. Perfect for brunch or a comforting weekend meal, it’s easy to prepare and serves up to eight people.

Ingredients

• 1 box Red Lobster Cheddar Bay biscuit mix (prepared according to box but underbaked by 5 minutes)
• 1 lb breakfast sausage, cooked and crumbled
• 8 large eggs
• 1.5 cup whole milk
• 1 cup sharp cheddar, shredded
• 1 tsp garlic powder
• 0.25 tsp salt (to taste)
• 0.125 tsp black pepper (to taste)
• 1 reserved garlic herb butter packet from biscuit mix

Instructions

1. Step 1: Prepare the Cheddar Bay biscuit mix according to package directions, but bake for 10 minutes less than directed so the biscuits are set yet only lightly colored. They should be firm enough to hold together but not fully golden.
2. Step 2: Preheat the oven to 375°F and grease a 9×13-inch baking dish evenly to help the biscuits release easily.
3. Step 3: Break the underbaked biscuits into pieces and arrange them across the bottom of the prepared dish, spreading them out for full biscuit coverage in every bite.
4. Step 4: Scatter the cooked and crumbled breakfast sausage evenly over the biscuit pieces to avoid dry spots.
5. Step 5: In a bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until smooth and free of streaks.
6. Step 6: Stir the shredded sharp cheddar into the egg mixture, then pour it evenly over the biscuit and sausage layers, making sure the custard seeps down to the biscuit base.
7. Step 7: Bake the casserole at 375°F for 35–40 minutes, until the eggs are fully set and the biscuits turn golden. The center should be firm with no jiggle when gently shaken.
8. Step 8: Immediately after baking, brush the casserole with the reserved garlic herb butter packet for a glossy finish and extra flavor, then serve warm.

Tips & Variations

• For a vegetarian version, substitute the breakfast sausage with sautéed mushrooms or your favorite plant-based sausage.
• Add diced bell peppers or spinach to the egg mixture for a boost of color and nutrition.
• If you like your casserole spicier, mix in a pinch of cayenne pepper or chopped jalapeños before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes or until warmed through. For best texture, avoid reheating more than once.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different biscuit mix for this casserole?

Yes, but the signature flavor comes from the Red Lobster Cheddar Bay biscuit mix. If using another mix, consider adding garlic powder and cheddar to mimic the taste.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole up to the baking step, cover, and refrigerate overnight. Bake it fresh in the morning, adding a few extra minutes to the baking time if cold from the fridge.

Cheddar Bay Biscuit and Egg Casserole Recipe

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This Cheddar Bay Biscuit and Egg Casserole combines the iconic flavors of Red Lobster’s Cheddar Bay Biscuits with a hearty breakfast casserole. Featuring underbaked biscuits layered with savory breakfast sausage and a rich custard of eggs, milk, and sharp cheddar cheese, this dish is baked to golden perfection and finished with a garlic herb butter glaze for an irresistible morning meal.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Breakfast, Brunch, Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheddar Bay Biscuits

• 1 box Red Lobster Cheddar Bay biscuit mix (prepared according to box but baked 10 minutes less than directed, underbaked by 5 minutes)
• 1 reserved garlic herb butter packet from biscuit mix

Egg Casserole

• 1 lb breakfast sausage, cooked and crumbled
• 8 large eggs
• 1.5 cups whole milk
• 1 cup sharp cheddar cheese, shredded
• 1 tsp garlic powder
• 0.25 tsp salt, to taste
• 0.125 tsp black pepper, to taste

Instructions

1. Bake the underbaked biscuits: Prepare the Cheddar Bay biscuit mix according to package directions but reduce baking time by 10 minutes so the biscuits are set but lightly colored and firm enough to hold together. This ensures they remain slightly underbaked for the casserole.
2. Preheat and grease the baking dish: Set your oven to 375°F and grease a 9×13 inch baking dish with a thin even coat of grease to prevent sticking and allow easy removal of biscuits.
3. Arrange biscuit pieces: Break the underbaked biscuits into bite-sized pieces and spread them evenly across the bottom of the prepared dish, ensuring every bite in the casserole has biscuit coverage.
4. Add cooked sausage: Evenly scatter the cooked and crumbled breakfast sausage over the biscuit pieces to avoid dry pockets and properly disperse meat throughout the casserole.
5. Prepare egg mixture: In a bowl, whisk together the eggs, whole milk, garlic powder, salt, and black pepper until the mixture is smooth with no visible egg streaks remaining.
6. Incorporate cheese and pour custard: Stir the shredded sharp cheddar cheese into the egg mixture, then pour this custard evenly over the biscuit and sausage layers in the baking dish, ensuring it soaks into the biscuit layer.
7. Bake the casserole: Place the assembled casserole in the preheated oven and bake at 375°F for 35 to 40 minutes, or until the eggs are fully set, the biscuits are golden brown, and the center does not jiggle when gently shaken.
8. Apply garlic herb butter glaze: Immediately after removing the casserole from the oven, brush the top with the reserved garlic herb butter from the biscuit mix. This glaze adds flavor and a glossy finish to the casserole. Serve warm.

Notes

• Underbaking the biscuits initially ensures they finish cooking perfectly in the casserole without becoming dry.
• Use freshly cooked breakfast sausage for best texture and flavor; substitute with cooked bacon or ham if preferred.
• Adjust garlic powder, salt, and pepper to taste.
• The casserole can be prepared the night before—assemble and refrigerate, then bake when ready.
• Ensure the custard mixture evenly saturates the biscuit layer for a moist, tender texture.
• Use whole milk for creaminess, but 2% milk can be substituted for a lighter dish.

Keywords: Cheddar Bay biscuit casserole, breakfast casserole, Red Lobster biscuit recipe, sausage egg casserole, brunch recipe, cheesy breakfast bake