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Cheddar Bay Biscuit Egg Breakfast Casserole

This savory breakfast casserole combines flaky Cheddar Bay biscuits with a custardy egg mixture, turkey bacon, and cheese. Perfect for brunch or holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Biscuit Dough
  • 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 substitute: milk + 1 tsp lemon juice if needed
For the Egg Custard
  • 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 substitute: cooked regular bacon or cooked sausage
  • 1/4 cup chopped green onions optional, for brightness

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. 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 until the mixture resembles coarse crumbs.
  3. Stir in 1 cup shredded cheddar and pour in 3/4 cup buttermilk. Fold until a soft dough forms.
  4. Drop spoonfuls of dough into the prepared dish, spacing evenly to create biscuit pockets, and pat lightly to even the tops.
Egg Mixture
  1. 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.
Assembly and Baking
  1. Sprinkle crumbled turkey bacon and chopped green onions over the biscuit dough.
  2. Pour the egg mixture evenly over the top, allowing it to fill the spaces between biscuits.
  3. Sprinkle the remaining 1/2 cup shredded cheddar on top.
  4. Bake for 25–30 minutes, or until the biscuits are golden and the eggs are set.
  5. Let the casserole rest for 5–10 minutes before slicing.

Notes

For smaller portions, the same process works in two 8x8-inch pans. Keep the butter cold for flaky biscuits. Don’t overmix the biscuit dough.