Cheddar Bay Biscuit Casserole
This Cheddar Bay Biscuit Breakfast Casserole is a cozy, cheesy breakfast made with savory egg custard, sweet roasted red peppers, and buttery Cheddar Bay Biscuits baked right on top. Finished with garlic herb butter, it's an easy, delish breakfast perfect for Christmas morning, weekend brunch, or any morning!
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Ingredients
- 1 lb breakfast sausage
- 4-5 pieces roasted red peppers diced
- 1½ cups shredded Colby Jack cheese packed
- 10 large eggs
- 1⅓ cups half and half cream or whole milk
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- 1 package Red Lobster Cheddar Bay Biscuit mix
- 3/4 cup cold water
- 1/2 cup shredded cheddar
Instructions
- Preheat oven to 375. Brown sausage. Be together, eggs, milk, salt, and pepper. Add roasted red peppers.
- Spread sausage in greased 9 x 13 pan, top with cheese, then egg mixture
- Bake in oven for about 14 minutes
- Raise temp to 425.
- Prepare cheddar Bay biscuit, according to packet directions with the cold water and the shredded cheddar, scoop out onto egg casserole. Keep in mind, egg casserole will not be fully set at this time
- Put back an oven for about 15-20 minutes, then brush with the herb and melted butter mixture as directed from the package
Servings: 6