Description
This Butter Biscuit Breakfast Bake combines flaky biscuit dough, savory sausage, melty cheeses, and eggs for a hearty, delicious breakfast or brunch dish. It’s easy to prepare and perfect for feeding a crowd, with a comforting blend of flavors and textures baked to golden perfection.
Ingredients
Units
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Biscuit Dough
- 2 1/2 cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk, room temperature
- 1/2 cup (113 g) unsalted butter, melted
Casserole
- 1 pound pork sausage
- 1/2 cup diced yellow onion
- 10 large eggs, room temperature
- 1/2 cup (122.5 g) whole milk, room temperature
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups (226 g) mild cheddar cheese, shredded
- 1 cup (113 g) mozzarella cheese, shredded
- Parsley, optional for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy removal of the bake after baking.
- Mix Biscuit Dough: In a medium bowl, sift together the flour, baking powder, sugar, and salt using a whisk. Pour in the buttermilk and gently stir until just combined, avoiding overmixing to keep the biscuits tender.
- Layer the Dough and Butter: Pour melted butter into the prepared baking dish. Spread the biscuit dough on top evenly using a spatula or your hands, pressing it out to the edges of the pan, creating a base for the casserole.
- Cook Sausage and Onion: In a large skillet over medium heat, cook pork sausage and diced onion until the sausage is browned and cooked through, about 8 minutes. Drain any excess grease and evenly layer the cooked sausage and onions over the biscuit dough.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, milk, salt, and black pepper until well combined. Fold in the shredded cheddar and mozzarella cheeses.
- Assemble and Bake: Pour the egg and cheese mixture evenly over the sausage layer. Bake in the preheated oven for about 40 minutes, or until a knife inserted in the center comes out clean and the top is golden.
- Rest and Serve: Allow the breakfast bake to rest for about 10 minutes after baking to let the juices settle and the butter to absorb. Garnish with chopped parsley if desired, then slice and serve hot.
Notes
- You can substitute roasted vegetables, such as spinach or bell peppers, for a variation.
- Use leftover cooked sausage for quicker prep.
- This dish can be assembled ahead and refrigerated overnight before baking for even easier mornings.
- For a spicier kick, add red pepper flakes to the egg mixture.
- Best served warm, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated.
Nutrition
- Serving Size: 1 slice (1/8 of dish)
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 160 mg
