Cheddar Bay Breakfast Casserole With Sausage and Eggs

Name: Cheddar Bay Breakfast Casserole With Sausage and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Ingredients: ▢ 6 fresh green onions chopped; white and green parts; 2 tablespoons reserved; ▢ 2 small sweet peppers chopped; ▢ 1 pound bulk sausage raw, any kind; ▢ 1 teaspoon paprika divided; 1/2 teaspoon for casserole, 1/2 teaspoon for biscuit tops; ▢ 1/2 teaspoon garlic powder; ▢ 1/2 teaspoon onion powder; ▢ 4 teaspoon Kosher salt; ▢ 4 teaspoon black pepper; ▢ 1 package Red Lobster Cheddar Bay Biscuit mix; ▢ 1/4 cup unsalted butter melted and combined with biscuit seasoning packet; ▢ 3/4 cup + 2 tablespoons cheddar cheese shredded; divided 1/2 cup for biscuits, 1/4 cup for casserole, 2 tablespoons reserved for garnish at the end; ▢ 1/4 cup pepper jack cheese shredded; divided; ▢ 8 large eggs; ▢ country gravy, sausage gravy, or red eye gravy; ▢ hash browns; ▢ sliced tomatoes; ▢ hot sauce

by Jenny DeRemer

12 servings

45 min

If breakfast recipes with sausage and eggs appeal to you, then my Cheddar Bay Breakfast Casserole with Sausage and Eggs has YOUR NAME on it!

cheddar bay breakfast casserole with sausage and eggs, A red and white baking dish containing 12 golden brown biscuits garnished with herbs A yellow and white checkered cloth is partially visible in the background

A red and white baking dish containing 12 golden brown biscuits garnished with herbs. A yellow and white checkered cloth is partially visible in the background.

Breakfast recipes with sausage and eggs abound, and none are more popular than the dish that offers a savory mouthful of both in each and every bite…plus the CRAVEABLE OBSESSION that are Red Lobster’s cheddar bay biscuits.

The great thing aside from fluffy eggs, cooked sausage and cheddar bay biscuits in this hearty casserole might just be the melty cheddar cheese. And if that sounds good, and you like things a bit zippy, also add some shredded pepper jack cheese for that little something extra.

cheddar bay breakfast casserole with sausage and eggs, Close up of a savory casserole slice with visible chunks of vegetables meat and herbs The dish appears to be baked with a golden brown top and a fluffy moist interior served on a white plate with scattered bits of cheese in the foreground

Close-up of a savory casserole slice with visible chunks of vegetables, meat, and herbs. The dish appears to be baked, with a golden-brown top and a fluffy, moist interior, served on a white plate with scattered bits of cheese in the foreground.

How This Recipe Came About…

About a year ago, I offered readers of Not Entirely Average an easy breakfast biscuit recipe with ham targeted at using up leftover Easter or Christmas ham. At that time, I had no idea how popular the post would become, just not for the reason or ingredient I thought.

Instead of the ‘how to use leftover ham’ question the post was geared to solve, I received more emails and direct-site feedback regarding the biscuits themselves. So, I wrote another post just about the cheesy garlic biscuits…and y’all almost broke the internet trying to print that one off.

Red Lobster Cheddar Bay biscuit mix…if you know, YOU KNOW!

Since that biscuit recipe, I have played around with combinations of ingredients but baked or cooked together in a casserole for the sole purpose of camping breakfast casseroles. You know, breakfast recipes with sausage and eggs. The recipe I am sharing today is the final version, however, and as it turns out, works for Sunday Brunch and holiday breakfasts such as Christmas morning.

Cheddar Bay Breakfast Casserole With Sausage and Eggs

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Recipe details

Yield 12 servings
Time spent: Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

▢ 6 fresh green onions chopped; white and green parts; 2 tablespoons reserved
▢ 2 small sweet peppers chopped
▢ 1 pound bulk sausage raw, any kind
▢ 1 teaspoon paprika divided; 1/2 teaspoon for casserole, 1/2 teaspoon for biscuit tops
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon onion powder
▢ 4 teaspoon Kosher salt
▢ 4 teaspoon black pepper
▢ 1 package Red Lobster Cheddar Bay Biscuit mix
▢ 1/4 cup unsalted butter melted and combined with biscuit seasoning packet
▢ 3/4 cup + 2 tablespoons cheddar cheese shredded; divided 1/2 cup for biscuits, 1/4 cup for casserole, 2 tablespoons reserved for garnish at the end
▢ 1/4 cup pepper jack cheese shredded; divided
▢ 8 large eggs

optional for serving

▢ country gravy, sausage gravy, or red eye gravy
▢ hash browns
▢ sliced tomatoes
▢ hot sauce

Instructions

Preheat your oven to 375°F. Spray a baking dish with cooking spray and set aside. Assemble a large sheet of parchment paper atop a baking sheet and set the baking dish directly on the parchment.
To a non-stick skillet over medium heat, add raw bulk sausage. Cook until golden brown on one side before breaking up and turning bigger pieces over for equal surface time in the pan. Add 1/2 teaspoon paprika, garlic powder, onion powder, Kosher salt, and black pepper and stir. Use a slotted spoon to remove the sausage to a paper towel to drain.1 pound bulk sausage, 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, 4 teaspoon Kosher salt, 4 teaspoon black pepper
Add the onions and peppers to the skillet and cook until soft, about 2 to 3 minutes. Reduce the heat slightly so they do not cook too fast and burn. Remove from the heat and combine with the sausage. Spoon into the prepared baking dish. Sprinkle with1/4-cup (combined) of shredded cheddar and shredded pepper jack cheeses.6 fresh green onions, 2 small sweet peppers
Whisk eggs and pour over the sausage mixture, filling in all of the nooks and crannies. Top with remaining shredded cheeses.8 large eggs
Bake in preheated oven for 12 to 14 minutes. While the casserole bakes, prepare the Cheddar Bay biscuit dough.
Mix the biscuits according to the package directions; cold water, shredded cheese, and 1 tablespoon of the reserved green onions. Dissolve the herb seasoning packet in the melted butter and set aside. Remove the casserole from the oven. Increase the oven temperature to 425°F. Use a small cookie scoop to scoop 12 equally sized portions of biscuit dough atop the semi-baked casserole. NOTE: The egg mixture will not be completely set when you get ready to add the biscuits. 1 package Red Lobster Cheddar Bay Biscuit mix, 1/4 cup unsalted butter, 3/4 cup + 2 tablespoons cheddar cheese, ¼ cup pepper jack cheese, 6 fresh green onions
Place the casserole back into the oven and bake 10 minutes. Remove from the oven and use a pastry brush to apply half the herb butter mixture to the tops of the biscuits. Sprinkle with remaining 1/2 teaspoon paprika. Place back into the oven for another 5 to 8 minutes or until a wooden pick inserted into the biscuit middles comes out clean.
Remove the casserole from the oven. Baste the remaining herb butter atop the biscuits and casserole. Garnish with additional cheese and remaining tablespoon of chopped green onions. Let it stand for 5 minutes before serving. 3/4 cup + 2 tablespoons cheddar cheese, 6 fresh green onions

Tips

Make Ahead by 24 Hours up to adding the eggs. Prepare the sausage vegetables and aromatics and spread them into the prepared baking dish. Cover with foil and refrigerate. Whisk eggs but refrain from pouring over the sausage mixture until just before baking. Place into an airtight container and refrigerate. Prepare Cheddar Bay biscuit dough and place into an airtight container until just before baking.
Store Leftovers in an airtight container with a tight-fitting lid. Refrigerate for up to 3 days. To Reheat, microwave on medium power for 1 minute 15 seconds, or until hot.

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