Sausage Biscuit Breakfast Bake
Hearty sausage biscuit breakfast bake with eggs and cheddar, baked until golden and set
PRINT PINServings 8
INGREDIENTS
Base
- 1 lb breakfast sausage
- 1 can 16.3 oz refrigerated biscuit dough
- nonstick cooking spray or 1 tsp butter for greasing.
Custard and Topping
- 8 large eggs
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 2 tbsp sliced green onions for garnish optional.
INSTRUCTIONS
Prep and Assemble
- heat oven to 350 F and grease a 9x13 inch baking dish
- cook sausage in a skillet over medium heat until browned and cooked through then drain excess fat
- cut biscuits into quarters and spread evenly in the baking dish then top with cooked sausage.
Bake and Serve
- whisk eggs milk salt pepper garlic powder onion powder and paprika until smooth then pour evenly over biscuit and sausage mixture
- sprinkle cheddar over the top and bake until center is set and top is deep golden 35 to 45 minutes
- rest 10 minutes then garnish with green onions if using and slice to serve.
Notes
1. Use hot breakfast sausage or add 0.25 tsp crushed red pepper for more heat. Swap cheddar for pepper jack Colby Jack or a cheddar blend. For make ahead assemble without baking cover and refrigerate up to 12 hours then bake as directed adding 5 to 10 minutes if cold. If the top browns too fast tent loosely with foil for the last 10 minutes
Nutrition
Calories: 520kcal | Carbohydrates: 28g | Protein: 24g | Fat: 35g