Description
Easy Cheddar Bay Biscuit and Egg Casserole is a cheesy, fluffy breakfast bake inspired by Cheddar Bay biscuits, loaded with creamy eggs and cheddar for a comforting morning treat.
Ingredients
Scale
- 1 can refrigerated Cheddar Bay–style biscuits, cut into quarters
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon salt
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish.
- Spread the biscuit pieces evenly across the bottom of the dish.
- In a mixing bowl, whisk together the eggs, milk, garlic powder, onion powder, pepper, and salt.
- Pour the egg mixture evenly over the biscuits.
- Sprinkle cheddar and mozzarella cheese on top.
- Bake for 35–40 minutes, or until the eggs are set and the top is golden.
- Let rest for 10 minutes before slicing. Garnish with parsley if desired.
Notes
- Best served warm, straight from the oven.
- Can be assembled the night before and refrigerated; bake the next morning for a quick breakfast.
- Extra toppings: cooked sausage or bacon can be stirred into the egg mixture for a meaty version.
- Leftovers refrigerate well and reheat in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece (about 1/6–1/8 of casserole)
- Calories: 380
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 420 mg
Keywords: Easy Cheddar Bay Biscuit and Egg Casserole, breakfast casserole, eggs, cheddar biscuits, brunch, cheesy breakfast