Butter Biscuit Breakfast Bake

Name: Butter Biscuit Breakfast Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 serving
Ingredients: 2 ½ cups all-purpose flour; 4 teaspoons baking powder; 1 tablespoon granulated sugar; 2 teaspoons kosher salt; 2 cups buttermilk; ½ cup unsalted butter; 1 pound pork sausage; ½ cup yellow onion; 10 large egg; ½ cup whole milk; ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 cups mild cheddar cheese; 1 cup mozzarella cheese; parsley

User Reviews

5

20 reviews

Excellent

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings
8
Calories
751 kcal
Course
Breakfast

Butter Biscuit Breakfast Bake

Iris Hanson

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This breakfast bake layers a homemade biscuit dough base with browned pork sausage, onions, and a rich egg and cheese custard. The mixture of cheddar and mozzarella cheeses melts into the egg custard and sausage, creating a hearty casserole with a tender, flaky biscuit crust underneath. It’s baked until golden and set, then rested to firm up before serving, making it ideal for feeding a group or preparing ahead for breakfast or brunch.

Description

The Butter Biscuit Breakfast Bake begins with a biscuit dough made from flour, baking powder, sugar, salt, buttermilk, and melted butter, spread evenly in a baking dish over melted butter. A savory topping of browned pork sausage and diced onion is layered over the dough. The sausage is cooked thoroughly, then drained to reduce excess grease. An egg mixture of large eggs, whole milk, salt, and pepper is combined with shredded cheddar and mozzarella cheeses and poured over the meat. The entire dish is baked until the custard is fully set and the biscuit base is cooked through. After baking, it rests to firm up, making it easier to slice. The combination yields a dish with layers of flaky biscuit, seasoned sausage, and creamy, cheesy eggs, suitable for group breakfasts or potlucks. Garnishing with parsley adds freshness and color. The recipe offers a filling, textured dish that can be prepared in advance and warmed as needed.

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Ingredients

Servings

Biscuit Dough

2 ½ cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk room temperature
½ cup unsalted butter melted

Casserole

1 pound pork sausage
½ cup yellow onion diced
10 large egg room temperature
½ cup whole milk room temperature
½ teaspoon kosher salt
½ teaspoon black pepper
2 cups mild cheddar cheese shredded
1 cup mozzarella cheese shredded
parsley optional for garnish

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Instructions

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Preheat the oven to 375°F and spray a 9x13-inch baking dish with cooking spray.

Biscuit Dough

To a medium bowl, add flour, baking powder, sugar, and salt. Use a whisk to sift the ingredients.
Pour in the buttermilk and stir until mostly combined, being careful not to overwork the batter.
Pour the melted butter into the baking dish. Place the dough on top of the butter and use a spatula (or your hands) to evenly spread the dough out to the edges of the pan.

Casserole

To a large skillet over medium heat, add pork sausage and onion. Cook until the pork sausage is browned with no pink remaining (about 8 minutes). Drain excess grease and add the pork in an even layer over the dough.
In a large bowl combine eggs, milk, salt, and pepper. Whisk until combined.
Fold in both cheeses. Pour the egg and cheese mixture over the sausage.
Bake 40 minutes, or until a knife inserted in the center comes out clean.
Let the breakfast bake rest for about 10 minutes before cutting and serving. This allows the butter to be absorbed into the biscuits. Top with parsley for garnish (optional).