Imagine sausage bisquits in a breakfast casserole and you get a sneak peek of what you’re in for! Tiny flaky bisquits line the top edges of a sausage egg bake with mission figs. The Orchard Choice and Sun-Maid California Figs add complementary sweetness to the pork sausage with earthy herbs, tarragon and rosemary. If you don’t eat pork, swap in ground turkey and add 1 teaspoon ground sage to the skillet.
This hearty sausage egg bake makes a great main dish during holiday mornings, long weekends, or even just a leisurely weekend brunch. A few cooking hacks if you like to prep ahead or look for shortcuts: you can make biscuit dough a day ahead, cut or not—just cover with plastic wrap so it doesn’t dry out. You can also brown the sausage and cook it with the figs a day ahead too. Just warm it up before assembling the casserole. Also, if you’d prefer to use shredded cheese, go for it—we like pockets of melted cheese of the small cubes. Use Monterey Jack if white cheddar isn’t available.
Sausage Fig Breakfast Casserole with Biscuits
- 6 eggs large
- 1 cup whole milk
- 3 tsp kosher salt divided
- 1 1/2 tsp ground white pepper
- 2 cups all-purpose flour
- 2 tsp baking powder
- 8 tbsp unsalted butter
- 1 cup heavy cream plus 3 tbsp
- 1 lb tube pork sausage
- 1 1/4 tsp dried rosemary
- 3/4 tsp dried tarragon
- 1 1/2 cup Orchard Choice or Sun-Maid California Figs stemmed
- 8 ounces white cheddar cheese small dice
- 4 green onions greens only, chopped
- Preheat oven to 350°F. Grease a casserole dish.Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and milk in a bowl.
- Make biscuit dough: mix flour, 1/2 teaspoon salt,1/2 teaspoon white pepper,and baking powder in a bowl. Cut butter into flour mixture to the size of peas and almonds. Stir in cream until just combined. Gather dough into a ball. Roll out from the middle in all directions until 1/2-inch thick. Using a pizza cutter, slice into 1-inch squares. Place in refrigerator to chill while making sausage.
- Pulse the figs in a food processor until coarsely chopped. Brown sausage. Stir in figs with rosemary, tarragon, 1 1/2 teaspoons salt, and 1/2 teaspoon white pepper, cooking over medium low for 3 minutes.
- Reserve about 1/4 cup of biscuit squares and cheese. In the casserole dish, scatter remaining biscuit squares, sausage, figs, cheese, and green onions, layering different morsels on top of one another. Pour eggs over casserole, nudging a few cheese cubes and arrange biscuit pieces around rim.
- Bake for 55minutes. Cover with foil around the 45 minute mark, once biscuits look golden and cheese is melted to continue cooking sausage egg bake until set and not jiggly. Cool for 10minutes before cutting into it.