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Cheddar Bay Biscuit and Egg Casserole

Cheddar Bay biscuit casserole meets a savory egg and sausage custard, with biscuit pieces baked into every slice. Underbaked Cheddar Bay biscuits finish in the casserole so the top turns golden while the eggs stay set and creamy.
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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
  • 1 box Red Lobster Cheddar Bay biscuit mix Prepared according to box but bake 10 minutes less than directed so pieces are set but not fully golden.
Breakfast sausage
  • 1 lb breakfast sausage Cooked and crumbled before assembling.
Eggs and dairy
  • 8 large eggs
  • 1.5 cup whole milk
Cheese and seasonings
  • 1 cup sharp cheddar, shredded
  • 1 tsp garlic powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
Garlic herb butter
  • 1 reserved garlic herb butter packet from biscuit mix Used to brush the casserole immediately after baking.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Underbake the biscuits
  1. Prepare the Red Lobster Cheddar Bay biscuit mix according to the package directions, but bake for 10 minutes less than directed. Stop when the biscuits are set but not fully golden, with a firm, pale-golden surface.
Assemble the casserole
  1. Preheat the oven to 375°F and grease a 9x13 dish. You should be ready to bake once the oven reaches temperature and the pan is lightly coated for easy release.
  2. Break the underbaked biscuits into pieces and arrange them across the bottom of the dish. Spread them evenly so they cover the base in an even layer.
  3. Scatter the cooked, crumbled breakfast sausage over the biscuit pieces. Distribute it throughout so every bite has sausage and egg.
  4. Whisk the eggs, whole milk, garlic powder, salt, and black pepper until smooth. Whisk until the mixture looks uniform and slightly foamy at the surface.
  5. Stir in the shredded sharp cheddar and pour the mixture over the casserole. Pour slowly so the custard seeps into the biscuit pieces and settles evenly.
Bake and finish with garlic herb butter
  1. Bake for 35–40 minutes at 375°F until the eggs are set and the biscuits are golden. Look for a lightly puffed, golden top with no wet center when gently jiggled.
  2. Brush the reserved garlic herb butter over the hot casserole immediately and serve. The butter should glisten and soak into the biscuit tops for a fragrant finish.

Notes

For clean slices, let the casserole rest 5 minutes after baking so the custard firms up. Store leftovers covered in the refrigerator for up to 3–4 days; reheat in the microwave or a 350°F oven until warmed through. Freezing is not recommended because the biscuits and eggs can change texture. If you need a lighter option, use reduced-fat cheese and swap whole milk for 2% milk for a milder custard.