Cheddar Biscuit Breakfast Casserole Recipe
If you’re after the kind of breakfast that turns a sleepy morning into a celebration, look no further than Cheddar Biscuit Breakfast Casserole. This cozy, crowd-pleaser recipe brings together savory sausage, fluffy biscuits, and melty cheddar cheese into one irresistible, golden-baked dish. It’s the sort of meal that draws everyone to the kitchen, perfectly suited for lazy weekends, holidays, potlucks, or just those days when you want breakfast to truly wow.
Ingredients You’ll Need
The magic of Cheddar Biscuit Breakfast Casserole lies in how simple the ingredients are, yet how much each one boosts the overall flavor and comfort factor. Every element plays a part—whether it’s the creaminess, the color, or that perfect, savory chew.
- Jumbo Flaky Biscuits: These form the fluffy, golden base that soaks up all the great flavors as it bakes.
- Unsalted Butter: Adds richness and helps those peppers and onion turn beautifully sweet and tender.
- Onion (chopped): Brings sweetness and depth to balance the heartiness of the casserole.
- Red Bell Pepper (diced): Gives a pop of color and a gentle, sweet bite.
- Green Bell Pepper (diced): Adds a subtle earthiness and more crunch, making every bite interesting.
- Cooked Breakfast Sausage or Bacon: Salty, savory, and packed with flavor—choose your favorite, or even use both.
- Large Eggs: The key to that signature breakfast custard texture—binding everything together.
- Milk: Ensures the casserole is fluffy and moist, not dense or dry.
- Garlic Powder: Adds a gentle, aromatic boost that makes the whole dish pop.
- Salt: Essential for balancing flavors and making everything shine.
- Black Pepper: For just the right hint of warmth and a tiny kick.
- Shredded Cheddar Cheese: The star! This goes inside and on top for maximum melt and flavor in every bite.
How to Make Cheddar Biscuit Breakfast Casserole
Step 1: Prep Your Baking Dish & Preheat
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish—this ensures our Cheddar Biscuit Breakfast Casserole slides out easily and stays gorgeous when serving.
Step 2: Quarter the Biscuits
Pop open that can of refrigerated jumbo flaky biscuits. Cut each biscuit into quarters and arrange them evenly in your baking dish. This gives structure to the casserole and creates pockets ready to catch the cheesy egg custard.
Step 3: Sauté the Veggies
Melt the butter in a skillet over medium heat. Add the chopped onion, red bell pepper, and green bell pepper. Sauté for about five minutes, stirring occasionally, until the vegetables are just tender and fragrant. They should lose their raw edge but keep a hint of crunch and color.
Step 4: Add Sausage or Bacon
If your breakfast sausage or bacon isn’t already cooked, do this while the veggies soften. Crumble or chop it, then sprinkle evenly over the biscuit pieces along with your sautéed vegetables. Layering is key for flavor in every bite.
Step 5: Whisk the Egg Mixture
In a big bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper until totally combined. You’re looking for a golden, smooth mixture that will hold everything together in the casserole.
Step 6: Assemble and Add Cheese
Pour your egg mixture all over the biscuit, sausage, and veggie layers. Top with 1 1/2 cups of the shredded cheddar cheese—reserving the rest for a gorgeous, melty finish later. The cheese melts into the eggs and biscuits, locking in all that flavor.
Step 7: Bake Until Golden
Slide the casserole into your preheated oven. Bake uncovered for 35 to 40 minutes—check that the eggs are set and the biscuits are turning a lovely gold. Scatter on the remaining 1/2 cup cheddar and bake for an additional five minutes until bubbly and glorious. Let the casserole rest for five minutes before serving (the hardest part is waiting!).
How to Serve Cheddar Biscuit Breakfast Casserole
Garnishes
Bring some freshness and color to your Cheddar Biscuit Breakfast Casserole with chopped parsley, sliced green onions, or even a dollop of sour cream. If you’re feeling bold, a sprinkle of smoked paprika, a few diced jalapeños, or hot sauce adds a dash of excitement and a touch of heat.
Side Dishes
This casserole is wonderfully filling, but pairing it with a light side salad or a simple fruit bowl adds brightness to your breakfast spread. Try serving with orange slices, berries, or baby greens tossed in a tangy vinaigrette to balance the cheesy, savory goodness of the main event.
Creative Ways to Present
If you want your Cheddar Biscuit Breakfast Casserole to truly stand out, slice it into neat squares and stack them for a brunch buffet, or cut out rounds with a biscuit cutter for individual servings. Individual ramekins or mini muffin tins also turn this dish into fun, grab-and-go portions—perfect for brunch parties or potlucks!
Make Ahead and Storage
Storing Leftovers
Leftover Cheddar Biscuit Breakfast Casserole keeps beautifully. Just cover the dish or transfer slices to an airtight container and refrigerate for up to four days. The flavors continue to meld, making each slice as satisfying as the first.
Freezing
If you want to prep ahead or save some for later, this casserole freezes like a dream. Once baked and cooled, wrap portions tightly in foil or plastic wrap, then seal in a freezer bag. It’ll keep well for up to two months—just thaw in the fridge before reheating.
Reheating
To reheat, pop slices into a microwave for quick weekday breakfasts, or warm in a 350°F oven for 10-15 minutes if you prefer a crispier top. Add a sprinkle of fresh cheddar before reheating for extra gooey goodness and that just-baked aroma.
FAQs
Can I make Cheddar Biscuit Breakfast Casserole vegetarian?
Absolutely! Simply swap out the sausage or bacon for your favorite meatless alternatives or toss in extra sautéed mushrooms, spinach, or zucchini for a veggie-packed twist.
Can I assemble the casserole the night before?
You sure can. Prepare the entire Cheddar Biscuit Breakfast Casserole as instructed (stop before baking), cover, and refrigerate overnight. In the morning, add 10-15 minutes to the bake time—it’s a total lifesaver for busy mornings or hosting brunch!
Does it work with other cheeses?
Definitely. While cheddar brings classic flavor, feel free to experiment with pepper jack for spice, Monterey Jack for extra melt, or a touch of Swiss for nutty depth. Try mixing and matching for your own signature version.
Can I use homemade biscuit dough instead of canned?
Yes—you’ll just need your favorite biscuit recipe. Roll and cut as usual, then quarter the biscuits before arranging. You may need to bake a bit longer, so keep an eye on the center for doneness.
What’s the best way to tell when the casserole is done?
The top should look golden and puffy, and a knife inserted into the center will come out clean. If the top is browning too fast before the center sets, simply cover loosely with foil for the last 10 minutes.
Final Thoughts
There’s something truly special about sharing a pan of Cheddar Biscuit Breakfast Casserole with folks you love. It’s comforting, generous, and downright delicious—exactly what breakfast should be. Whether you’re making it ahead for a holiday morning or embracing a lazy weekend, this recipe is guaranteed to earn repeat requests. Give it a try and make breakfast memories around your table!
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Cheddar Biscuit Breakfast Casserole Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Cheddar Biscuit Breakfast Casserole is a hearty and satisfying dish that’s perfect for feeding a crowd at breakfast or brunch. Flaky biscuits are layered with savory sausage, eggs, colorful bell peppers, and plenty of cheddar cheese for a delicious morning meal.
Ingredients
Ingredients:
- 1 (16 oz) can refrigerated jumbo flaky biscuits
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1 cup cooked breakfast sausage or bacon (crumbled)
- 8 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese (divided)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt butter and sauté onion and bell peppers until softened, about 5 minutes.
- In a large bowl, whisk together eggs, milk, garlic powder, salt, and pepper.
- Top with 1 1/2 cups cheddar cheese, reserving 1/2 cup for later.
- Sprinkle with the remaining cheese and bake for 5 more minutes until melted.
Cut biscuits into quarters and arrange evenly in the dish.
Sprinkle the cooked vegetables and sausage (or bacon) evenly over the biscuits.
Pour the egg mixture evenly over the biscuit layer.
Bake uncovered for 35–40 minutes, or until eggs are set and biscuits are golden.
Allow to rest for 5 minutes before serving.
Notes
- For extra flavor, add chopped jalapeños or a sprinkle of smoked paprika.
- You can prepare the casserole the night before and bake in the morning—just cover and refrigerate overnight, then add 10–15 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 420
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 220 mg
