Cheddar Bay Biscuit Egg Breakfast Casserole Recipe

Introduction

This Cheddar Bay Biscuit Egg Breakfast Casserole combines fluffy biscuit dough with a savory egg filling for a hearty morning meal. It’s perfect for family breakfasts or brunch gatherings, delivering cheesy, garlicky flavors in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese (divided)
• 3/4 cup buttermilk
• 6 large eggs
• 1/2 cup milk (whole or 2%)
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 4 strips turkey bacon, cooked and crumbled
• 1/4 cup chopped green onions (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder.
3. Step 3: Add the cold, cubed butter to the dry ingredients and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs.
4. Step 4: Fold in 1 cup shredded cheddar cheese and the buttermilk until a soft dough forms.
5. Step 5: Press the dough evenly into the prepared baking dish to form the biscuit base.
6. Step 6: In a large bowl, whisk together the eggs, milk, salt, black pepper, and onion powder.
7. Step 7: Stir in 1/2 cup shredded cheddar cheese, crumbled turkey bacon, and chopped green onions if using.
8. Step 8: Pour the egg mixture evenly over the biscuit base in the baking dish.
9. Step 9: Bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
10. Step 10: Let the casserole cool for a few minutes before slicing and serving.

Tips & Variations

• Use regular bacon or sausage instead of turkey bacon for a richer flavor.
• Swap buttermilk for plain yogurt or milk with a splash of lemon juice if you don’t have buttermilk on hand.
• Add diced bell peppers or mushrooms to the egg mixture for extra veggies.
• For a spicier kick, sprinkle some crushed red pepper flakes into the egg mixture.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes until warmed through. This dish can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the biscuit base and egg mixture separately and assemble just before baking. Alternatively, assemble the entire casserole the night before, cover it tightly, refrigerate overnight, and bake in the morning.

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with whole milk or 2% milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Cheddar Bay Biscuit Egg Breakfast Casserole Recipe

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4.8 from 464 reviews

A savory breakfast casserole featuring a base of homemade Cheddar Bay biscuits topped with a flavorful egg mixture including turkey bacon, cheddar cheese, and green onions. Perfect for a hearty morning meal or brunch.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Breakfast Casserole
• Method: Baking
• Cuisine: American

Ingredients

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For the Cheddar Bay Biscuit Mixture:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/2 cup cold butter, cubed
• 1 cup shredded cheddar cheese
• 3/4 cup buttermilk

For the Egg Mixture:

• 6 large eggs
• 1/2 cup milk (whole or 2%)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 cup shredded cheddar cheese
• 4 strips turkey bacon, cooked and crumbled
• 1/4 cup chopped green onions (optional)

Instructions

1. Prepare the Cheddar Bay Biscuit Dough: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Add the cold, cubed butter and use a pastry cutter or fork to combine until the mixture resembles coarse crumbs. Then fold in the shredded cheddar and buttermilk until a soft dough forms. Press the dough evenly into the prepared baking dish to form the biscuit base.
2. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, pepper, and onion powder until well combined. Stir in the shredded cheddar cheese, crumbled turkey bacon, and chopped green onions if using.
3. Assemble and Bake: Pour the egg mixture evenly over the biscuit base in the baking dish. Place in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown.
4. Cool Slightly and Serve: Remove the casserole from the oven and allow it to cool for a few minutes before slicing and serving to allow the layers to set for easy portioning.

Notes

• Use cold butter for the biscuit dough to achieve a flaky texture.
• Substitute turkey bacon with regular bacon or a vegetarian alternative if preferred.
• Green onions are optional but add a fresh, mild onion flavor.
• Ensure eggs are fully set before removing from the oven to avoid runny texture.
• This casserole can be prepared the night before and baked in the morning for convenience.

Keywords: Cheddar Bay Biscuit, Breakfast Casserole, Egg Casserole, Turkey Bacon Breakfast, Cheddar Cheese, Brunch Recipe