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.
1 1/2cups (10 oz)Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, stemmed
1(8 oz) blockwhite cheddar cheese, small dice
4green 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.
When the holidays come around, there’s nothing quite like waking up to festive breakfast foods like this warm sweet Easter bread ring that’s a favorite for Mother’s Day (though you could certainly break out this recipe for fall holidays too). A sweet dough combined with rich, fiber-filled Blue Ribbon Orchard Choice or Sun-Maid California Figs are twisted together to form a deliciously decadent Danish pastry. While this Easter bread ring recipe uses instant yeast, regular yeast can be substituted. Simply allow dough to rise until doubled in size (2-4 hours). Store cooked pastry in an airtight container for up to 2 days.
In a small bowl, whisk together yeast and warm milk. Set aside until yeast mixture begins to form a creamy foam, about 5 minutes.
In a large bowl whisk together flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until dough comes together in a ball and no longer sticks to the sides of the bowl. Transfer dough to a greased bowl and cover with a clean damp towel. Set aside to rise for 20 minutes.
Make the Fig Filling
1. Process dried figs in food processor until finely chopped. Add softened butter, brown sugar, and cinnamon in the food processor. Pulse until mixture forms a paste.
Assemble and Bake
Turn out dough onto a lightly floured surface. Roll dough out into a large rectangle, approximately 14×9 inches. Spread fig paste over dough. Beginning at the long edge, tightly roll up the dough as you would if you were making cinnamon rolls.
Leaving a 1-inch gap from the top, slice rolled dough in half lengthwise. Carefully turn cut dough centers so that fig layers are facing upwards.
Twist the left strand of dough over the right strand, then continue until the entire dough has been twisted together. Shape twisted strand into a circle, pressing ends together. Transfer to a parchment-lined baking sheet.
Cover with damp towel to rise again while oven is preheating. Preheat oven to 375°F. Whisk together egg and water. Brush danish with egg wash.
Bake danish for 30-35 minutes.
Make Cream Cheese Glaze
Whisk together cream cheese, softened butter, vanilla, and powdered sugar until smooth. Drizzle over danish, if desired, or simply sprinkle with sifted powdered sugar.