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  • Megan Bliss

Cheddar Bay Biscuit Egg Bake

It is summer so still Dutch-oven season. This was a wonderful dish to make for

breakfast while camping. Hope you enjoy Utah’s Famous way of cooking in Dutch-

ovens as much as we do.

Cheddar Bay Biscuit Egg Bake

Feeds 6 to 8

1 Cup Diced Ham or Breakfast Sausage

¼ Cup diced onion

2 Tablespoon minced garlic

1 teaspoon Seasoning Salt, Lawrey’s

1 teaspoon salt

12 large Eggs, Beaten

3/4 Cup milk or half and half

1 Package Red Lobster Cheddar Bay Biscuit Mix

Ingredients for the biscuits including the cheese

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish with cooking spray.

Sauté the onion, ham or sausage, and garlic until cooked through. Set aside.

Prepare the Biscuit Mix according to instructions. Set aside.

Prepare the egg mixture by whisking the eggs, milk and seasonings. Add the meat


Pour the egg mixture into the prepared pan. Drop the biscuit mixture on top of the egg

mixture, using a cookie scoop.

Bake for 30 minutes. Mix the package seasoning mix with melted butter and brush the

butter mixture over the tops of the biscuits.

Let cool for 5 minutes to let set up a bit.

To make in a 12-inch Outdoor Dutch-oven. Heat 24 coals. Put 16 coals on the bottom

and 8 coals on the top. Bake for 35 minutes, rotate the top and bottom of the Dutch

oven after 15 minutes. May need a bit more time, or maybe less time. Dutch oven are

like that! LOL!

To make Gluten Free they make a Red Lobster Biscuit Mix Gluten Free.

To make Vegetarian leave out the meat and add 1 more egg.

Jan Dairy Keen


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