Description
Biscuit Breakfast delivers five savory cheesy bites by transforming refrigerated biscuits into a hearty sausage, cheese, and butter swim bake. Melted cheddar folds through each piece, creating a golden, buttery breakfast bake that’s perfect for busy mornings or weekend brunch. This easy, make-ahead dish serves 6, pairs with fruit, and reheats beautifully while keeping biscuits moist and flavorful. Great for crowds, freezer-friendly, and kid-friendly.
Ingredients
Scale
- 1 can refrigerated biscuits, quartered
- 1 lb beef or turkey breakfast sausage
- 1½ cups shredded cheddar cheese
- ½ cup milk
- ½ tsp black pepper
- ¼ tsp garlic powder
- ½ cup unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish.
- Cook sausage in a skillet over medium heat until fully browned. Drain excess fat.
- In a large bowl, combine biscuit pieces, cooked sausage, shredded cheddar cheese, milk, black pepper, and garlic powder. Toss gently to coat.
- Pour melted butter evenly into the prepared baking dish.
- Spread biscuit mixture evenly over the butter without stirring.
- Bake uncovered for 35–40 minutes until biscuits are golden brown and cooked through.
- Let rest for 5 minutes before serving.
Notes
- Substitute pork sausage or turkey sausage; turkey will yield lighter flavor.
- Add red pepper flakes for a little heat.
- Adjust bake time if using different biscuit brands; bake until golden and cooked through.
- Store leftovers in the fridge up to 3–4 days; reheat in microwave or oven.
- Freeze assembled mixture and butter separately, then bake from frozen for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 605
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 140 mg
Keywords: Biscuit Breakfast, savory breakfast bake, sausage cheese biscuits, easy breakfast recipe, make ahead breakfast, butter swim bake