Biscuit and Sausage Egg Bake
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.
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!