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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. 
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SAUSAGE CHEDDAR BAY BREAKFAST CASSEROLE

A delicious breakfast casserole loaded with sausage, eggs, veggies and cheese, Topped with a cheddar bay biscuit mix and herb butter.
Course Breakfast/Brunch
Cuisine American
Keyword Loaded Cheddar Bay Biscuit Topped Breakfast Casserole, Sausage and Egg Cheddar Bay Breakfast Casserole
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Calories 500kcal
Author pamelashank2015

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

Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
It would also 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.