Cheddar Bay Biscuit Egg Casserole
A cheesy, savory breakfast casserole layered with Cheddar Bay biscuits and fluffy eggs, perfect for brunch or a hearty morning meal.
Equipment
- Mixing bowls
- Baking dish
- Whisk
- Hand mixer or stand mixer
Ingredients
Cheddar Bay Biscuit Layer
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp garlic powder
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 cup unsalted butter cold, cubed
- 1 cup shredded cheddar cheese
- 0.75 cup milk
Egg Mixture
- 8 large eggs
- 1 cup milk or half-and-half
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp Dijon mustard optional
- 1 cup shredded cheddar cheese
- 0.5 cup diced cooked ham, bacon, or sausage optional
- 0.25 cup chopped green onions or fresh herbs optional
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Prepare biscuit layer by mixing flour, baking powder, garlic powder, salt, and sugar. Cut in butter until crumbly, then stir in cheddar cheese and milk to form dough. Press into baking dish.
- Bake biscuit layer 12–15 minutes until lightly golden. Cool slightly.
- Whisk together eggs, milk, salt, pepper, and Dijon mustard. Stir in cheese, meats, and herbs.
- Pour egg mixture evenly over baked biscuit layer.
- Bake 25–30 minutes until eggs are set and top is golden.
- Optional: brush top with melted butter mixed with garlic powder and sprinkle parsley.
- Cool 5 minutes before slicing. Serve warm.
Notes
Make-ahead: assemble the night before and refrigerate. Customize with vegetables or meats as desired.