Our egg bake recipe includes sausage, biscuits, melty cheddar, and mission for a breakfast casserole that would be a great bake for the holiday breakfast table or when you want to feed a crowd. California Figs complement the pork sausage with sweetness and herbs of tarragon and rosemary, but if you don’t eat pork, swap in ground turkey and add 1 teaspoon ground sage to the skillet.
If you like to prep ahead, here are a few cooking hacks to make the egg bake easier to assemble and bake. You can make the biscuit dough a day ahead, cut or not—just make sure it’s covered with plastic wrap so it doesn’t dry out. If you don’t have time to make biscuit dough, you can always buy prepared dough from your favorite grocer (though it’s pretty easy to make your own!) You can also brown the sausage and cook it with the figs a day ahead too. Just warm it before assembling the casserole. Use Monterey Jack or shredded cheese if you prefer—we like the pockets of melted cheese of the small cubes.
Sausage Fig Egg Bake
- 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 Blue Ribbon 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.