Sausage Bisquits Egg Bake with Figs

Our sausage egg bake brings sausage bisquits into a breakfast casserole with figs adding subtle sweetness. This dish will become your brunch go-to recipe.

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

Course Breakfast

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°F. Grease a casserole dish. Whisk eggs with 1 teaspoon salt, 1/2 teaspoon pepper, and milk in a bowl.

  2. 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.

  3. 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.

  4. 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.

  5. 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

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Our sausage egg bake brings sausage bisquits into a breakfast casserole with figs adding subtle sweetness. This dish will become your brunch go-to recipe.

Sweet & Savory Kale Hash with Figs

Sweet and savory kale hash with figs is perfect for brunch or if you like breakfast for dinner.

Eating well and fast are definitely within reach. This one-pan kale hash dinner combines the naturally sweet goodness of Blue Ribbon Orchard Choice or Sun-Maid Dried California Figs with skillet browned potatoes, and sausage. The apple cider vinegar and whole grain mustard glaze coats the sausage hash to bring the flavors together for a sweet and savory combination. This is a hearty dish that’s perfect for cozy evenings. If you’re vegetarian, try swapping out the chicken sausage for cubed extra-firm tofu or tempeh.

Sweet & Savory Kale Hash with Figs

Course Main Course
Servings 4 servings (1 3/4 cup per serving)

Ingredients

  • 1 pound gold, white, or red potatoes, peeled if desired, cut into 3/4-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 4 teaspoons apple cider vinegar
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 (10-ounce) package cooked chicken sausage, cut into half-moons
  • 6 ounces (1 cup) Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
  • 1 (5-ounce) package baby kale

Instructions

  1. Bring an inch or two of water to a boil in a saucepan fitted with a steamer basket. Add potatoes to the steamer, cover and cook until the potatoes are just barely tender when pierced with a fork, 7 to 9 minutes. Remove the steamer from the saucepan.

  2. Heat oil in a large non-stick skillet over medium-high heat. Add potatoes and cook, stirring often until they are starting to brown, 6 to 8 minutes.

  3. Meanwhile, stir vinegar, mustard, honey, salt and pepper together in a small dish.

  4. Stir the sauce, sausage and figs into the potatoes. Top with kale and cover. Cook, stirring to mix in the kale as it wilts and continue cooking until the kale is completely wilted, the figs and sausage are hot and the vinegar mixture forms a glaze over the potatoes, 3 to 4 minutes.

Recipe and photo by Katie Webster

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!