Description
My Biscuit Breakfast Bake is a cozy, high protein recipe to serve for brunch. The best veggie-packed egg base with homemade cheesy biscuits!
Prep Time: 20 min | Cook Time: 50 min | Total Time: 1 hourhr10 min | Course: Breakfast | Cuisine: American | Keyword: Breakfast, Casserole | Servings: 6
Ingredients
1.75cupself rising flour see note below for substitutions
1teaspoongarlic powder
1.25cupplain Greek yogurt 0 or 2% work best
2tablespooncold butter
½cupshredded cheddar cheese
1tablespoonolive oil
1lbchicken sausagecasing removed
1bell pepperdiced
1cupcremini mushroomsdiced
10eggs
1.5cupsmilk
½teaspoonsalt
½teaspoongarlic powder
½teaspoonblack pepper
2tablespoonfreshly cut chives
3cupsspinachfinely chopped
1.5cupscheddar cheeseshredded
1tablespoonMelted butter for topping
Instructions
- Make your biscuits by whisking together, flour, and garlic powder. Add Greek yogurt, cold cubed butter and cheese. Mix well until a dough begins to form. Set aside.
- Preheat the oven to 375F and grease a 9×13 inch casserole dish.
- In a pan over medium-high heat add olive oil. One hot, add chicken sausage meat, cook, stirring frequently until just beginning to brown (I recommend using a spatula to gently break up the sausage pieces). Add the diced red peppers and mushrooms. Cook until soft (about 3 minutes). Set aside.
- In the casserole dish, add all 10 eggs, whisk in milk, salt, garlic powder, black pepper, chives and spinach. Stir in the cooked sausage mixture and half of the cheese.
Use a 2 tablespoon cookie scoop to scoop out the protein biscuit dough, arranging about 15 dough balls on top of the egg mixture. (I recommend lightly wetting the cookie scoop to avoid the dough sticking). Lightly brush with melted butter and top with the remaining 1 cup of cheese. Cover with tin foil and bake for about 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 25 minutes. The biscuits will be lightly golden brown and the eggs will be firm. Allow to set for 5 minutes before slicing.
Notes
Self rising flour can be replaced with 1 + ¾ cups all purpose flour, 1 tablespoon baking powder and ¼ teaspoon salt.
For a gluten-free biscuit option: use 1 + ¾ cups gluten free 1:1 flour, 1 tablespoon baking powder and ¼ teaspoon salt.
The biscuits are a denser variation of a biscuit. They’re similar to my higher protein breakfast biscuits, so they will not be the typical flakey biscuit you may be expecting, but I find they are the perfect addition to this casserole for a filling meal. If you are looking for a softer option, I recommend using a can of ready-to-cook biscuits.
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don’t forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
Nutrition
Serving: 1slice | Calories: 677kcal | Carbohydrates: 39g | Protein: 41g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 384mg | Sodium: 1415mg | Potassium: 514mg |
Fiber: 2g | Sugar: 7g | Vitamin A: 3405IU | Vitamin C: 31mg | Calcium: 456mg | Iron: 3mg
