This Cheddar Bay Biscuit and Egg Casserole is a breakfast dream! It’s packed with fluffy eggs, cheesy biscuits, and just a hint of garlic flavor that makes it pop.
You won’t believe how quick this comes together! I love serving it hot, and trust me, it disappears fast. Just like my hopes of having leftovers for breakfast! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the biscuits. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve had good results with that!
Sharp Cheddar Cheese: It gives a wonderful flavor. For a milder taste, use medium cheddar. If you’re vegan, consider cashew cheese or a plant-based cheese alternative.
Buttermilk: This adds moisture and tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
Fresh Parsley: This is mostly for flavor and color. Dried herbs work in a pinch, just cut the amount down since they are stronger.
How Do I Ensure My Biscuits Are Fluffy?
Achieving fluffy biscuits is all about handling the dough correctly. Overmixing can lead to tough biscuits. Follow these tips:
- Use cold butter; this creates flaky layers. You can also freeze it for 10-15 minutes before using.
- When mixing the dough, gently fold in the buttermilk until just combined—it’s okay if there are a few lumps.
- Don’t rush the baking process. Allow the biscuits to bake lightly before pouring the egg mixture over them.
These simple steps ensure you end up with beautifully fluffy biscuits overshadowed by a delicious egg casserole! Enjoy!
Cheddar Bay Biscuit and Egg Casserole
Ingredients You’ll Need:
For the Cheddar Bay Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
- 2 tablespoons chopped fresh parsley (plus extra for garnish)
- 2 tablespoons melted butter (for brushing)
For the Egg Casserole:
- 8 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional additions: cooked bacon or sausage pieces, diced green onions or bell peppers (if desired)
How Much Time Will You Need?
This Cheddar Bay Biscuit and Egg Casserole will take about 15 minutes to prepare and 45-50 minutes to cook—plus some cooling time. You’ll spend around 5-10 minutes mixing everything and then let the oven do all the work. It’s a great, filling meal perfect for breakfast or brunch!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first, let’s get that oven ready! Preheat it to 375°F (190°C). While that’s heating, grease a 9×13-inch casserole dish and set it aside. This will ensure your delicious creation doesn’t stick!
2. Make the Cheddar Bay Biscuits:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, garlic powder, salt, and black pepper. This is where the magic begins! Next, use a pastry cutter or your fingers to cut in the cold butter until the mixture looks like coarse crumbs. It’s okay if it’s a little messy! Then, stir in the shredded cheddar cheese and chopped parsley for that extra punch of flavor.
3. Combine with Buttermilk:
Now, pour in the buttermilk. Stir gently just until everything is combined; remember, no overmixing! You want it fluffy. Use a spoon to drop the biscuit dough by spoonfuls into your prepared casserole dish, spreading them out evenly on the bottom.
4. Bake the Biscuits:
Pop that dish into the oven and let the biscuits bake for about 12-15 minutes. They should be slightly golden and not too hard yet. This step is crucial, as it gives them a head start for when the eggs come in.
5. Prepare the Egg Mixture:
While the biscuits are baking, in another bowl, whisk together the eggs, milk, salt, pepper, and more shredded cheddar cheese until it’s nice and smooth. If you want, you can fold in some cooked bacon or sausage pieces, plus any veggies you like—green onions or bell peppers are fantastic additions!
6. Combine and Bake Again:
Once your biscuits are partially baked, take the casserole dish out of the oven. Carefully pour the egg mixture evenly over the biscuit pieces. Now, return it to the oven and bake for another 25-30 minutes or until the eggs are nice and set and the top has turned golden brown.
7. Finish and Serve:
After baking, remove the casserole from the oven and brush the tops of the biscuits with melted butter for that golden shine. Sprinkle some extra parsley and green onions on top for a fresh touch. Let it cool for a few minutes before slicing and serving.
Enjoy this hearty, cheesy breakfast casserole with flaky cheddar bay biscuits and fluffy eggs! It’s perfect for a cozy brunch or any special occasion. You’ll want to make it again and again!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar adds great flavor, you can experiment with other cheeses like Monterey Jack, gouda, or even mozzarella for a milder taste. Just remember that the flavors will change slightly based on your cheese choice.
Can I Make This Ahead of Time?
Yes, you can prepare the biscuit dough and egg mixture the night before! Store them separately in the fridge. When you’re ready to bake, just pour the egg mixture over the biscuits and bake until golden and set. This is a great time-saver for busy mornings!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or in the oven at 350°F (175°C) until heated through. You may want to cover with foil to keep it from drying out.
Can I Add More Vegetables or Meats?
Definitely! Feel free to customize with your favorite cooked vegetables or meats. Spinach, mushrooms, or bell peppers work wonderfully, as do bacon or sausage. Just make sure not to overload it to ensure even cooking!
