I grew up eating Cheddar Bay biscuits at family gatherings, so turning that buttery, garlicky biscuit into a breakfast casserole felt like a natural next step. This Cheddar Bay Biscuit Egg Breakfast Casserole combines flaky biscuit pockets, sharp cheddar, eggs, and turkey bacon into a traybake that wakes up a crowd — perfect for weekend brunches, holiday mornings, or feeding a sleepy house after a late night.

What makes this recipe special

This casserole marries two comfort-food worlds: the tender, cheesy Cheddar Bay biscuit and a custardy egg bake. It’s convenient to assemble, scales well for groups, and delivers familiar savory flavors that kids and adults both love. You can prep parts ahead (bake the biscuit dough or cook the bacon) and finish it in the oven when you’re ready.

“Warm, chewy biscuit edges and a creamy egg center — it tastes like a bakery brunch but takes half the time.”

One small note from experience: using cold butter in the biscuit dough keeps those tender, flaky pockets, so resist the urge to soften it completely.

In my testing I also found that if you’re short on time, simple biscuit shortcuts work great — see a few time-saving options here: two-ingredient biscuit tricks.

Step-by-step overview

Make the Cheddar Bay biscuit dough and fold in cheddar. Drop or pat into the casserole dish to create biscuit pockets.
Whisk eggs with milk and seasonings to form a custardy egg mixture.
Scatter cooked turkey bacon and green onions over the biscuit dough, pour the egg mixture evenly, and top with more cheddar.
Bake until the biscuits are set and the egg is just cooked through, then rest briefly before serving.

This overview sets expectations: you’ll alternately handle a quick biscuit dough, a simple egg custard, and a single bake that combines them.

What you’ll need

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt (for biscuit dough)
1/4 teaspoon garlic powder
1/2 cup cold butter, cubed (keep it chilled)
1 cup shredded cheddar cheese (for the biscuit dough)
3/4 cup buttermilk (sub: milk + 1 tsp lemon juice if needed)
6 large eggs
1/2 cup milk (whole or 2%)
1/2 teaspoon salt (for egg custard)
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1/2 cup shredded cheddar cheese (for the top)
4 strips turkey bacon, cooked and crumbled (sub: cooked regular bacon or cooked sausage)
1/4 cup chopped green onions (optional, for brightness)

If you want to save time, read about simple pantry biscuit options and how they change texture here: shortcut biscuit bases.

Step-by-step directions

Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish.
Make the Cheddar Bay biscuit dough: In a bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/4 tsp garlic powder. Cut in 1/2 cup cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir in 1 cup shredded cheddar and pour in 3/4 cup buttermilk. Fold until a soft dough forms.
Shape the biscuits in the dish: Drop spoonfuls of dough into the prepared dish, spacing evenly to create biscuit pockets (they’ll bake up and fill gaps). Pat lightly so the tops are even.
Prepare the egg mixture: Whisk 6 eggs with 1/2 cup milk, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp onion powder until smooth.
Add mix-ins: Sprinkle crumbled turkey bacon and chopped green onions over the biscuit dough. Pour the egg mixture evenly over the top, allowing it to fill the spaces between biscuits. Sprinkle the remaining 1/2 cup shredded cheddar on top.
Bake: Place the dish in the oven and bake 25–30 minutes, or until the biscuits are golden and the eggs are set (a knife inserted in the center should come out mostly clean). If the top browns too quickly, tent with foil.
Rest and serve: Let the casserole rest 5–10 minutes before slicing. This helps the custard finish setting and makes serving cleaner.

If you prefer smaller portions, the same process works in two 8×8-inch pans (reduce bake time slightly).

Best ways to enjoy it

Pair this casserole with light, bright sides so the richness doesn’t overwhelm:

A crisp green salad with lemon vinaigrette.
Fresh fruit platter (berries, melon) for contrast.
Pickled jalapeños or a salsa roja for a spicy kick.
Serve with warmed marinara or garlic butter to lean into the biscuit flavor.

For plating, spoon a square onto a warmed plate and garnish with extra chopped green onions or a dusting of smoked paprika.

Storage and reheating tips

Refrigerator: Cool to room temperature, cover, and store up to 3–4 days.
Reheat: Warm single portions in the microwave (60–90 seconds) or reheat in a 350°F oven covered with foil for 10–15 minutes until warmed through.
Freezing: Cut into portions, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Safety: Because this casserole contains eggs and dairy, refrigerate within two hours of baking to prevent bacterial growth.

Helpful cooking tips

Keep the butter cold for flaky biscuits; small cold pieces create steam pockets as they melt.
Don’t overmix the biscuit dough — aim for just combined to avoid tough biscuits.
If you like a creamier texture, substitute half-and-half for the milk in the egg mixture.
Cook the bacon until crisp — it holds up better in the casserole and adds a pleasant crunch.
If the biscuits brown too fast but the eggs aren’t set, cover loosely with foil and continue baking.

Creative twists

Flavor swaps: Stir in chopped roasted red peppers, sautéed mushrooms, or swap green onions for chives.
Protein changes: Use cooked breakfast sausage or diced ham instead of turkey bacon.
Dietary adjustments: Use a dairy-free butter and plant-based milk for a dairy-free version; replace eggs with a tofu-egg scramble for a vegan attempt (note texture will differ).
Make it spicy: Add diced jalapeños to the biscuit dough or fold in a few dashes of hot sauce to the egg mix.

For more basic techniques that inform this casserole’s biscuit base, you can review general biscuit methods here: basic biscuit techniques.

Common questions

Q: Can I assemble this the night before?

A: Yes. Prepare the biscuit dough and egg mixture separately, cover, and refrigerate overnight. In the morning, assemble and bake — you may need an extra 5–8 minutes of bake time.

Q: Can I use regular bacon or sausage instead of turkey bacon?

A: Absolutely. Regular bacon or cooked breakfast sausage are both excellent swaps. Drain excess grease before adding to prevent a soggy top.

Q: How do I know when it’s done?

A: The eggs should be set but still slightly springy; a knife in the center should come out mostly clean. Biscuit tops will be golden brown.

Q: Is this recipe freezer-friendly?

A: Yes. Freeze individual pieces wrapped tightly for up to 2 months. Thaw overnight in the fridge before reheating.

Q: Can I make this gluten-free?

A: Use a 1:1 gluten-free flour blend that’s intended for baking, and check the blend’s instructions. Texture may differ slightly from regular flour.

Conclusion

This Cheddar Bay Biscuit Egg Breakfast Casserole is a crowd-pleasing, make-ahead brunch centerpiece that blends flaky biscuit comfort with a savory egg custard. If you want a meaty alternative with similar flavors, try the excellent sausage version detailed at Cheddar Bay Biscuit Breakfast Casserole with Sausage and Eggs. For another spin that leans into a homestyle breakfast bake, see the recipe at SAUSAGE CHEDDAR BAY BREAKFAST CASSEROLE.