Cheddar Bay Biscuit Breakfast Bake

a slice of cheddar bay breakfast bake on a small white plate with a silver fork resting on the side

5 from 1 vote

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch

Cuisine: American

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.

Nutrition