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Sausage Fig Breakfast Casserole with Biscuits

The best part of an egg bake is you can prep ahead for breakfast the next day. Our egg bake recipe combines sausage, figs, melty cheese and biscuits.
Course: Breakfast, Holidays
Keyword: biscuit egg casserole, breakfast casserole with biscuits
Servings: 10 servings
Calories: 546kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

Recipe and photo by Annelies Zijderveld

Nutrition

Calories: 546kcal | Carbohydrates: 24g | Protein: 20g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 214mg | Sodium: 1188mg | Potassium: 380mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1135IU | Vitamin C: 1.6mg | Calcium: 283mg | Iron: 2.6mg