This hearty Sausage Cheddar Bay Breakfast Casserole will become a family favorite, and one to make for special occasions. Loaded with sausage, peppers, onions and cheese, it is covered with a filling of eggs and half and half. Top it all with a box of prepared Cheddar Bay Biscuit Mix and bake.
The aroma of this breakfast casserole in the oven is amazing. The topping has a melted herb butter spread over it, which gives it a great flavor and looks so pretty.
When you cut into it, the textures of the crispy crust, warm sausage, fluffy eggs and melted cheese will win you over.
I had never purchased the Red Lobster Cheddar Bay Biscuit Mixes, but saw them frequently when I was shopping. One day I picked up a box and planned on making the “swim biscuits” that I have been seeing on Pinterest. I decided to try a casserole instead.
Our family likes to get together for brunches and some of the other recipes I make are CRUSTLESS SOUTHWEST MINI EGG BITES,
LOADED CRUSTLESS QUICHE IN RAMEKINS,
MINI SKILLET FRITTATAS
SOUTHWEST BREAKFAST TART.
HOW TO MAKE SAUSAGE CHEDDAR BAY BREAKFAST CASSEROLE
INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
FILLING:
*Ground Sausage- You can use regular or spicy.
* Peppers – Use red and green bell peppers. Jalapenos are optional. The jalapeno will add extra heat. My husband always want them. Make sure to dice all of the peppers into small pieces. WEAR GLOVES when working with jalapenos
*Sweet Onions- They add flavor. I used sweet onions, but red onions could be used instead. Dice them the same size as the peppers.
*Shredded Cheese- I use sharp cheddar for more flavor, but you may substitute a mild if preferred.
*Eggs- They provide the custard filling for the tart.
*Half-and-Half- I always use this in my breakfast tarts and quiches. Half-and-half is simply a mixture of half whole milk and half cream. It’s what you use when you need something richer than milk. You can substitute whole milk if needed.
*Salt and Pepper- Season to taste for your preference.
TOPPING:
*Box of Red Lobster Cheddar Bay Biscuit Mix- I saw there is also a Gluten Free option. My daughter has to eat Gluten Free, so I will use that when I make this casserole for her.
*Butter- The herb butter seasoning packet that is included in the box will be stirred into the melted butter.
*Buttermilk- This will be combined into the biscuit mix. The box says water, but using buttermilk or even whole milk, will make the topping more flavorful and give it a richer flavor. Use the same amount as the water says on the box.
INSTRUCTIONS
Preheat the oven and spray a 9×11 or 9×13 inch baking dish with no stick cooking spray. Prep the vegetables.
Brown the sausage and drain the grease.
Spread the sausage into pan, top with the peppers and onions.
Cover with the cheese.
Combine the eggs, half and half, salt and pepper then pour over the sausage mixture.
Stir together the biscuit mix, buttermilk and cheese. Drop by small spoonfuls and gently spread with a small offset spatula or the back of a teaspoon to cover the egg mixture.
Bake until topping is light golden brown and the eggs are set. When you lightly shake the pan, the center will not jiggle when they are done. You can also test with a butter knife inserted into the center. It should come out clean if the eggs are done.
Melt the butter and whisk in the herb seasoning packet near the end of the casserole baking time. Spread the butter mixture over the top as soon as you take it out of the oven.
Allow it to rest 10-15 minutes before cutting. This will allow it to set and cut more evenly into squares.
Why You Will Love This Sausage Cheddar Bay Breakfast Casserole
- First of all, it is just delicious. The cheddar bay topping with the herb butter melted over it makes it so much more flavorful than other casseroles.
- It is easy to layer the ingredients and serve as a one dish meal.
- The casserole is easy to transport if you are taking it to a covered dish event.
- It is hearty, filling, and a real comfort food.
Helpful Tips and Frequently Asked Questions
Some of the ingredients can be prepped ahead of time. The sausage can be cooked, drained and placed in a Ziploc bag. The veggies can be chopped and placed in a container. The egg mixture could even be added and the dish covered well with plastic wrap. Refrigerate.
It would not be good to add the cheddar bay topping until you are ready to bake.
DO NOT OVERCOOK this casserole or the eggs could become rubbery.
Allow it to rest 10-15 minutes after removing from the oven so that it will cut more evenly.
*Can I use different vegetables in this?
Yes! It would be good with chopped, fresh baby spinach, mushrooms or broccoli. I have actually made it using the baby spinach.
*How can I tell if the casserole is done?
The eggs in the center will be set. When you gently shake the pan, the center should not be jiggly.
You can also insert a butter knife into the center. If it comes out clean, it will be done.
*How do I store the leftovers?
Place the leftovers in an airtight container and refrigerate for up to 3 days.
If you want a breakfast casserole that is easy to make and full of flavor be sure to give this one a try.
This recipe was shared on Sweet Little Bluebird Weekend Potluck.
SAUSAGE CHEDDAR BAY BREAKFAST CASSEROLE
Ingredients
CASSEROLE FILLING
- 1 LB ground sausage
- 1/4 cup red bell pepper diced
- 1/4 cup green bell pepper diced
- 1/4 cup sweet onions diced
- 1 cup sharp cheddar cheese shredded
- 8 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse black pepper
- 3/4 cup half and half
TOPPING INGREDIENTS
- 1 11.36 oz box Red Lobster Cheddar Bay Biscuit Mix
- 1 cup buttermilk (or whole milk)
- 1/2 cup sharp cheddar cheese shredded
BUTTER SAUCE
- 1/4 cup butter melted
- 1 packet herb butter sauce mix (included in box)
Instructions
- Preheat oven to 350 degrees F. Spray a 9x11 or 9x13 inch baking dish with no stick cooking spray.
- Crumble and brown the sausage in a medium size skillet. Transfer the sausage to a paper towel lined plate to drain the grease. While the sausage is cooking, prep the peppers and onions.
- Spread the sausage in the bottom of the baking dish. Evenly top with the red and green bell peppers and the onions. Sprinkle the cheese over the ingredients.
- Crack the eggs into a medium size mixing bowl. Add the salt, pepper, and half and half. Using a whisk or the low speed on an electric hand mixer, beat the mixture until well combined. Pour the egg mixture over the sausage mixture.
- In a medium size mixing bowl, place the package of biscuit mix, cheese, and buttermilk. Stir together with a fork, just enough to combine the ingredients, but DO NOT OVERMIX.
- Using a teaspoon, drop the biscuit mixture evenly over the egg mixture to cover most of it. Gently spread it smooth by using a small offset spatula or the back of a teaspoon.
- Bake for 32-35 minutes, Topping will be a light golden brown and eggs should be set. Test by gently shaking the pan. The center will not jiggle when it is done. You can also insert a butter knife into the center, and it will come out clean. DO NOT OVERBAKE. (The eggs will continue to set a little more while cooling)
- When the casserole is almost ready to come out of the oven, melt the butter in a small microwave safe bowl. Open the herb sauce packet and whisk it into the melted butter, Spoon and gently spread this mixture over the biscuit top when it comes out of the oven.
- Allow the casserole to rest for about 10-15 minutes before cutting it. This will allow the filling to set a little better. Cut into desired size squares to serve.
Notes
The eggs in the center will be set. When you gently shake the pan, the center should not be jiggly.
You can also insert a butter knife into the center. If it comes out clean, it will be done.
