Biscuit and Sausage Egg Bake
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This Biscuit and Sausage Egg Bake has thick flaky biscuits on top of creamy eggs and cheese, all baked over a layer of delicious sausage.
Last week I tested egg bakes to come up with one that is simple but delicious, that I would want to eat every day. I love this Egg Bake because it has tons of flavor, tons of texture, and is so simple to make. Most Egg Bakes use potatoes as the starch, and it’s not my favorite because I think potatoes need to be crispy and it’s hard to keep them crispy when covered in eggs. This recipe uses pre-made canned biscuits as the starch, which adds so much delicious texture and flavor. It also makes it so easy.
In addition to the delicious flaky biscuits on top, this egg bake has tons of flavor from the sausage sautéed with shallots, garlic, and chives. Add that to some creamy cheese and eggs, and you have a delicious savory breakfast.
One other thing that makes this Biscuit and Sausage Egg Bake great is that you can make it the day before, then bake it in the morning. Just prep the dish without the biscuits on top and place in the fridge, covered and airtight, overnight. Then, just before baking, add the quartered biscuits and bake away. No cleanup! It the perfect savory breakfast for Christmas or Easter morning! Or any other holidays.
Biscuit and Sausage Egg Bake
Ingredients
- 1 lb. pork sausage (you could also sub diced ham for the sausage)
- 1 shallot, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
- 1/8 teaspoon fennel seed
- 3 tablespoons chives, plus more for garnish
- 14 large eggs
- 1/4 teaspoon salt
- 1/2 cup half and half
- 2½ cups cheese, grated (I used monterey jack but a stronger cheese like gruyere or swiss would work great too)
- 1 can of pre-made biscuits (like Pillsbury), diced into quarters (cut each biscuit into 4 pieces) (8 count / 16 oz. can)
- cooking spray
Instructions
- This recipe can be made a day ahead and placed in the fridge overnight. If baking the next day, just wait to add the biscuits on top until right before baking.
- Preheat oven to 350°F. Spray a 9"x13" pan with nonstick cooking spray. Set aside.
- In a saucepan over medium heat, add sausage and cook until browned. Then add shallots and cover pan – let cook until shallots are transluscent.
- Then add garlic salt, garlic powder, fennel seed, and chives. Cook for 1-2 minutes until fragrant.
- Remove sausage mixture from heat and pour into the bottom of the prepared 9"x13" pan.
- In a large bowl, crack eggs and whisk well. Then add 1/4 teaspoon of salt and half and half. Mix until well incorporated.
- Add cheese to egg mixture, mix, then pour over sausage in 9"x13” pan.
- On top of the eggs, add the quartered biscuits, arranging in a single layer above the eggs.
- Spray the tops of the biscuits lightly with cooking spray, then place into preheated oven.
- Bake for 25 minutes uncovered, until biscuits are browned, then cover with aluminum foil and continue baking for 10-15 more minutes or until eggs are no longer jiggly and mixture is set. Test the eggs by prodding with a fork to see if they are cooked through.
- Once it is cooked through, remove from oven. Top with extra chives and serve immediately. Enjoy!
I hope you love this Biscuit and Sausage Egg Bake as much as we do! We couldn’t get enough and even had leftovers for breakfast all week. Not only does it taste good but it’s lovely too. Be sure to tag me @plumstreetcollective if you make this egg bake.
