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Cheddar Bay Biscuit and Egg Casserole

Cheddar Bay biscuit casserole with golden biscuit pieces baked into a savory egg and sausage custard, finished with a garlic herb butter glaze. Underbaked biscuit chunks become tender inside while the top turns deeply golden as the eggs set.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Red Lobster Cheddar Bay biscuit mix
  • 1 box Red Lobster Cheddar Bay biscuit mix (prepared according to box but underbaked by 5 min)
breakfast sausage
  • 1 lb breakfast sausage, cooked and crumbled
eggs
  • 8 large eggs
whole milk
  • 1.5 cup whole milk
sharp cheddar
  • 1 cup sharp cheddar, shredded
garlic powder
  • 1 tsp garlic powder
salt
  • 0.25 tsp salt to taste
black pepper
  • 0.125 tsp black pepper to taste
garlic herb butter packet
  • 1 reserved garlic herb butter packet from biscuit mix

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Bake the underbaked biscuits
  1. Prepare the Cheddar Bay biscuit mix according to package directions, but bake for 10 minutes less than directed so the pieces are set but not fully golden. Visually, they should look firm and hold together with only light color.
Assemble the casserole
  1. Preheat the oven to 375°F and grease a 9x13 dish. Add a thin, even coat so the biscuits release easily.
  2. Break the underbaked biscuits into pieces and arrange them across the bottom of the dish. Spread them out so every bite has biscuit coverage.
  3. Scatter the cooked and crumbled breakfast sausage over the biscuit pieces. Distribute it evenly to prevent dry pockets.
  4. Whisk the eggs, whole milk, garlic powder, salt, and black pepper until smooth. Keep whisking until no egg streaks remain.
  5. Stir in the shredded sharp cheddar, then pour the mixture over the casserole. Make sure the custard reaches the biscuit layer.
Bake and glaze
  1. Bake at 375°F for 35–40 minutes, until the eggs are set and the biscuits are golden. The center should not jiggle when gently shaken.
  2. Brush with the reserved garlic herb butter immediately after baking, then serve. Let the glaze glisten on top for the best flavor and shine.

Notes

For cleaner slices, let the casserole rest 5–10 minutes before serving so the custard firms up. Refrigerate leftovers in an airtight container for up to 3 days; reheat individual portions in the microwave. Freezing is not recommended because the biscuit texture can soften after thawing. For a lighter version, use reduced-fat cheddar and replace whole milk with 2% milk while keeping the rest of the method the same.