Cheddar Bay Biscuit Egg Breakfast Casserole
A delicious casserole combining flaky Cheddar Bay biscuit dough with savory egg custard, cheddar cheese, turkey bacon, and green onions, perfect for brunch or make-ahead meals.
Ingredients
For the Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt for the biscuit dough
- 1/4 teaspoon garlic powder
- 1/2 cup cold butter, cubed keep cold for flaky layers
- 1 cup shredded cheddar cheese for the dough
- 3/4 cup buttermilk can substitute with milk + lemon juice or vinegar
For the Egg Custard
- 6 large eggs
- 1/2 cup milk whole or 2%
- 1/2 teaspoon salt for the custard
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
Toppings
- 1/2 cup shredded cheddar cheese extra for topping
- 4 strips turkey bacon, cooked and crumbled
- 1/4 cup chopped green onions optional; adds brightness
Instructions
Preparation
- Preheat oven to 375°F (190°C) and grease an 8x8 inch baking dish.
- In a large bowl, whisk together flour, baking powder, salt, and garlic powder.
- Cut in cold cubed butter until the mixture resembles coarse crumbs.
- Stir in shredded cheddar and pour in buttermilk, folding gently until a shaggy dough forms.
Egg Mixture
- In a separate bowl, whisk together eggs, milk, salt, black pepper, and onion powder until smooth.
Assembly
- Press biscuit dough evenly into the bottom of the prepared pan.
- Sprinkle extra cheddar, crumbled turkey bacon, and chopped green onions on top.
Baking
- Carefully pour the egg mixture over the layered ingredients.
- Bake for 25–30 minutes until golden brown and a knife inserted comes out clean.
Finishing
- Let the casserole rest for 5–10 minutes before slicing and serving warm.
Notes
Buttermilk can be substituted with milk + lemon juice or vinegar. Ensure to cool casseroles within two hours.