This Cheddar Bay biscuit breakfast bake proves the Red Lobster biscuits aren’t just the best side for a seafood dinner! The savory biscuits become the base to a sausage, egg, and cheese breakfast casserole everyone won’t be able to get enough of.

Breakfast is hard.

Something about having to feed everyone before coffee hits makes my eye twitch.

But my boys don’t care because boys gotta eat at all times.

And that goes doubles on special mornings lke Easter or Christmas.

Fortunately for me, there are breakfasts I can assemble the night before and just pop in the oven the morning I am ready to serve.

And fortunately for them, this Cheddar Bay biscuit breakfast bake is one of them and super delicious!

Fluffy, cheesy biscuits bake with eggs and sausage.

It’s hearty and easy and everyone loves seeing it on the table.

Ingredients

To make this you’ll need:

Cheddar Bay biscuits– a 15.66 oz box of frozen Cheddar Bay biscuits baked to package directions.
Breakfast sausage– The kind you crumble
Cheddar cheese– Shredded
Eggs
Milk– I recommend using whole or 2 percent and avoiding skim.
Salt and pepper– To taste

How to Make

This Cheddar Bay biscuit breakfast casserole is pretty easy to make!

Just cut each biscuit into 6-8 pieces and put the pieces in a 9×13″ baking dish.

Set the dish aside while you cook and crumble the sausage in a large skillet set over medium high heat until done.

Drain off all excess grease, and then spread the sausage evenly out over the biscuit pieces in the baking dish.

Sprinkle the shredded cheese evenly out overtop of the casserole.

Whisk the eggs, milk, salt, and pepper together in a small mixing bowl to combine it.

Pour this mixture evenly out over the casserole.

Bake at 350° for 1 hour, uncovered, until the eggs are set.

Let the dish rest for 5 minutes, then slice and serve warm.

Enjoy!

Make Ahead Instructions

You can easily make this breakfast bake ahead of time.

Just assemble it the night beforehand, then cover and refrigerate it overnight.

Add 5 extra minutes to the cook time when you’re ready to bake.

Storing Leftovers

Store leftovers in an airtight container or tightly covered in the casserole dish in the fridge for up to 4 days.

Reheat individual portions in the microwave or multiple portions right in the casserole dish in the oven.

Tips and Tricks

For the best results I recommend using biscuits that are slightly stale. You can bake them the night before, and let them sit out uncovered overnight.
It’s recommended to cook the casserole until the eggs are ‘set’ firm throughout. If in doubt, stick a toothpick in the center of the dish and the casserole’s done when it comes out clean.
You can add onions, peppers, and even spinach to get more veggies into this dish.

Other Breakfast Bakes

This Cheddar Bay biscuit breakfast bake is a filling breakfast casserole easy enough for a regular weekend but tasty enough for a holiday.

Make it and enjoy!

Looking for other breakfast casseroles?

Try these:

If you’ve tried this CHEDDAR BAY BISCUIT BREAKFAST BAKE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Cheddar Bay Biscuit Breakfast Bake

This Cheddar Bay biscuit breakfast bake proves the Red Lobster biscuits aren't just the best side for a seafood dinner! The savory biscuits become the base to a sausage, egg, and cheese breakfast casserole everyone won't be able to get enough of.

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 506kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

1 15.66 oz box frozen cheddar bay biscuits baked to package directions
1 lb breakfast sausage
1 1/2 cups shredded cheddar cheese
8 large eggs
2 cups milk
salt & pepper to taste

US Customary - Metric

Instructions

Cut the biscuits into 6-8 pieces, then transfer them to a 9x13" baking dish.
1 15.66 oz box frozen cheddar bay biscuits
Cook and crumble the sausage in a large skillet set over medium high heat until done. Drain off all excess grease, then spread the sausage evenly out over the biscuit pieces in the baking dish.
1 lb breakfast sausage
Sprinkle the shredded cheese evenly out overtop of the casserole.
1 1/2 cups shredded cheddar cheese
Add the eggs, milk, salt, and pepper to a small mixing bowl and whisk them together until evenly combined. Pour this mixture evenly out over the casserole.
8 large eggs, 2 cups milk, salt & pepper
Bake at 350° for 1 hour, uncovered, until the eggs are set.
Let the dish rest for 5 minutes, then slice and serve warm.

Notes

For the best results I recommend using biscuits that are slightly stale. You can bake them the night before, and let them sit out uncovered overnight.
It's recommended to cook the casserole until the eggs are 'set' firm throughout. If in doubt, stick a toothpick in the center of the dish and the casserole's done when it comes out clean.
You can add onions, peppers, and even spinach to get more veggies into this dish.