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Biscuit Breakfast Bake

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  • Author: Kylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast, Main Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 12 ounces breakfast sausage (links, patties, loose meat, etc.)
  • 16.3 ounce can refrigerated biscuits (Pillsbury Grands!)
  • 10 large eggs
  • 1 cup half and half
  • 4 ounces shredded cheddar cheese
  • 1/4 cup thinly sliced green onion + more for garnish
  • 1 teaspoon Kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • butter or cooking spray for greasing the pan

Instructions

  1. HEAT OVEN + PREP PAN. Preheat oven to 350 degrees. Grease a 9×13 baking dish with butter or cooking spray.
  2. COOK SAUSAGE. Cook sausage in a pan over medium-high heat. Crumble with a spatula as it cooks. Add cooked sausage in an even layer to the bottom of the pan.
  3. LAYER BISCUITS. Use clean kitchen scissors to cut each biscuit into 4 pieces. Add biscuits in a single layer across the sausage.
  4. MAKE EGG MIXTURE. Combine eggs, half and half, shredded cheese, green onion, salt, garlic powder, onion powder, and pepper in a large bowl. Pour egg mixture over the sausage and biscuits. If the shredded cheese clumps together in spots, use a spatula to gently spread it into an even layer across the pan. 
  5. BAKE. Bake, uncovered, for about 30 minutes or until the top is golden brown. Tent loosely with foil and bake for another 5 minutes or until the eggs are set in the middle. 
  6. GARNISH + SERVE. Let cool for 5-10 minutes. Slice and garnish with green onion. Enjoy!
  7. SHARE THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • Cut the biscuits smaller than feels necessary. Bigger chunks stay doughy in the middle, and nobody wants a raw biscuit surprise.

  • If your sausage is on the fattier side, drain it before layering it in the pan; otherwise, you’ll end up with a greasy bottom layer instead of a golden one.

  • Sharp cheddar makes a real difference here since the cheese is doing a lot of the flavor work. Mild cheddar works too, but sharp gives it more punch.

  • A knife gently stuck into the center of the breakfast bake is the best way to tell if it’s done. If you pierce the casserole and see that the eggs in the middle aren’t set yet, just keep on baking.

  • Give it the full 5-10 minutes to rest before slicing. That rest time is what keeps your slices from falling apart when you serve them.

Nutrition

  • Serving Size: 1/12 of casserole
  • Calories: 254
  • Sugar: 2.3 g
  • Sodium: 639.1 mg
  • Fat: 15.7 g
  • Carbohydrates: 12.4 g
  • Fiber: 0.4 g
  • Protein: 15 g
  • Cholesterol: 193.2 mg

Find it online: https://midwestfoodieblog.com/biscuit-breakfast-bake/