Biscuit Breakfast Bake

My Biscuit Breakfast Bake is a cozy, high protein recipe to serve for brunch. The best veggie-packed egg base with homemade cheesy biscuits!

Whenever I'm making brunch for a crowd, I love making a sheet pan or casserole style recipe like sheet pan pancakes or my chorizo green chili casserole. This biscuit breakfast bake is my new favorite, thanks to the cheesy, buttery homemade biscuit topping. If you've tried my biscuit pot pie casserole, then you know what I mean.

So what makes this biscuit breakfast bake so delicious? We start with an egg base, loaded up with cheese, veggies or choice, and chicken sausage- tons of protein, veggies and healthy fats. Then, we top with the easiest homemade biscuits!

Serve with fresh fruit for a satisfying brunch everyone will love.

Why This Recipe Is Dietitian Approved

1. Serve to a crowd. Biscuit breakfast bakes are perfect for larger groups, brunch, or even meal prepping for yourself. Such a good larger scale recipe!
2. Great source of protein. We use chicken sausage, eggs, cheese and Greek yogurt for high quality sources of protein. Each slice of this breakfast bake has 41g of protein to start your day.
3. Customize your veggies. You can use almost any veggie you have in this bake, so it's great for using up leftovers.

Ingredients

For the breakfast bake:

Chicken breakfast sausage. For a little savory protein boost! I love using chicken or turkey breakfast sausages.

Vegetables. Bell pepper, mushrooms are the vegetables of choice I typically use, however you can easily substitute the veggies with whatever you have on hand. Aim for a variety of colors for different micronutrients if possible.  

Eggs. We use 10 whole eggs in this recipe for a source of protein and healthy fats! I have not yet tested this recipe with egg whites, however I do not believe they would provide enough structure while baking to support the breakfast biscuits.

Milk. This creates fluffy and soft eggs. I typically use dairy milk, however a non-dairy alternative will work as well.

Cheese. Cheddar cheese helps add flavour to this casserole (and who doesn't like melted cheese).

Spices. Salt, garlic powder, black pepper are all you need for this biscuit breakfast bake.

Chives. For freshness and flavour! You could also go for green onion or another fresh herb of choice.

For the biscuits:

I use my easy higher protein breakfast biscuit dough, however if you are in a time crunch you can also use read-to cook canned biscuit dough (e.g. Pillsbury) 

Self rising flour. This is my secret ingredient to making my higher protein biscuits as EASY as possible. It's just a mix of baking powder, all purpose flour and salt but pre-mixed. I have provided the measurements for substitutions in the recipe card below.

Greek yogurt. This adds protein, but it's also the key ingredient to making quick and easy higher protein doughs.

Garlic powder. For flavour! 

Butter. This adds a slight flakeyness to these biscuits that is essential.

The complete ingredient list with measurements can be found in the recipe card below. 

Instructions

1. 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. 
2. Preheat the oven to 375 F and grease a 9x13 inch casserole dish.

3. 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. 

4. 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. 

5. 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. 

6. 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.

7. Allow to set for 5 minutes before slicing. 

Substitutions and Variations

Get creative with the mix-ins! 

• Customize the vegetables with whatever you have available in the fridge! 
• Make it Mediterranean by substituting the cheddar cheese with feta cheese and the mushrooms for sundried tomatoes 
• Swap out the sausage for bacon, creating a classic "American breakfast" bake

Equipment

• Mixing bowl
• Casserole dish

Storage

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, add a slice to a microwave safe plate and microwave for about 1 minute 30 seconds. You can also be reheat in the oven by covering with tinfoil and cooking at 300 for about 30 minutes. 

I do not recommend freezing this breakfast bake, as it will alter the texture of the eggs.

Frequently Asked Questions

More Easy Brunch Recipes

No boring brunch here! Try these delicious recipes next:

• Moroccan Shakshuka
• Chorizo, Egg & Green Chili Breakfast Casserole
• Sheet Pan Egg Sandwiches
• Savory Cottage Cheese Breakfast Muffins

📖 Recipe

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4.80 from 5 votes

Biscuit Breakfast Bake

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 Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Casserole

Servings: 6

Ingredients 

1x2x3x

For the biscuits:

• 1.75 cup self rising flour see note below for substitutions
• 1 teaspoon garlic powder
• 1.25 cup plain Greek yogurt 0 or 2% work best
• 2 tablespoon cold butter
• ½ cup shredded cheddar cheese

For the breakfast bake:

• 1 tablespoon olive oil
• 1 lb chicken sausage casing removed
• 1 bell pepper diced
• 1 cup cremini mushrooms diced
• 10 eggs
• 1.5 cups milk
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 2 tablespoon freshly cut chives
• 3 cups spinach finely chopped
• 1.5 cups cheddar cheese shredded
• 1 tablespoon Melted 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 9x13 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

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