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 Blue Ribbon 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 Bisquits Egg Bake with Figs
- 6 large eggs
- 1 cup whole milk
- 3 teaspoons kosher salt, divided
- 1 1/2 teaspoons ground white pepper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter
- 1 cup + 3 tablespoons heavy cream
- 1 pound pork sausage
- 1 1/4 teaspoons dried rosemary
- 3/4 teaspoon dried tarragon
- 1 1/2 cups (10 oz) Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed
- 1 (8 oz) block 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 55 minutes. 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 10 minutes before cutting into it.
Recipe and photo by Annelies Zijderveld