Breakfast Casserole With Biscuits Baked Right on Top

Ingredients

• 1 pound breakfast sausage (454 g)
• 8 large eggs (400 g)
• 1 1/2 cups whole milk (360 g)
• 2 cups shredded cheddar (225 g)
• 1 medium yellow onion, diced (160 g)
• 1 red bell pepper, diced (150 g)
• 2 cups all-purpose flour (240 g)
• 1 tablespoon baking powder (12 g)
• 6 tablespoons cold unsalted butter (85 g)
• 3/4 cup buttermilk (180 g)
• 1 teaspoon dry mustard (3 g)
• 1 teaspoon fine salt (6 g)
• 4 scallions, sliced (60 g)

Instructions

1. Prepare. Brown the sausage in a skillet, then add onion and bell pepper. Cook until the vegetables are tender and the pan looks dry. Spread the mixture in a greased metal 9-by-13-inch baker and scatter cheddar evenly. Whisk eggs, milk, mustard, salt and pepper, then pour over the filling from the edges toward the middle.
2. Assemble. Cut the chilled biscuit dough into eight rounds and arrange them across the egg mixture. Leave narrow gaps between the biscuits so heat can reach the custard and moisture can escape. Press each round only until its base touches the liquid; do not submerge it. Brush the exposed tops with melted butter for even color.
3. Cook or chill. Bake at 375°F (190°C) for 35 to 40 minutes. If the tops color early, lay foil loosely over the biscuits without sealing the dish. The casserole is done when the central biscuit is deep gold, its lifted underside looks dry and flaky, and the egg visible in the gaps is softly set rather than glossy.
4. Finish. Let the dish stand uncovered for 10 minutes. Cut around each biscuit so every serving receives one intact top, then lift from beneath the sausage layer with a broad spatula. A finished portion should show flaky bread above tender egg, with no pale dough band where the biscuit meets the filling. Add scallions only after portioning.

Notes

• Use the white 9-by-13-inch metal baker and preserve the weights. Center cue: the baked casserole with deep golden biscuit tops and a center biscuit lifted to show a dry flaky underside.
• Refrigerate for up to 4 days. Reheat one portion for 75 seconds, check the center and add brief bursts if needed.

Nutrition Facts