This breakfast or brunch masterpiece is poised to become your new culinary obsession, and the best part? It’s incredibly easy to prepare.
The Symphony of Ingredients & Substitutions
Buttermilk Biscuits:
Embark on a journey of flavors with butter swim biscuits—essentially buttermilk biscuits baked in butter for an irresistibly savory touch. The biscuits form a perfect base for this casserole, rising gracefully over the eggs during baking. If opting for store-bought buttermilk biscuits, a slight adjustment to the baking time may be necessary.
Buttermilk:
Craft your homemade buttermilk for the biscuits, ensuring a delightful tanginess that milk can’t replicate. Avoid substituting with milk to maintain the distinct flavor profile.
Butter:
Opt for unsalted butter for precise control over salt levels in the biscuit dough. If using salted butter, consider adjusting the amount of additional salt.
Pork Sausage:
Select ground pork sausage, seasoned to perfection. Alternatively, experiment with ham or bacon for a unique twist.
Eggs:
Elevate the breakfast bake with 10 large eggs, ensuring a delectable egg presence in every bite.
Cheese:
Blend cheddar and mozzarella cheese into the eggs, or unleash your creativity with your favorite cheese or a personalized cheese blend.
Prepare in Advance: A Culinary Time Saver
Yes, indeed! Anticipate the morning hustle by assembling this breakfast casserole the night before. Cover the dish, refrigerate, and unleash it for baking within 24 hours. You can also freeze the unbaked casserole, maintaining its culinary excellence for up to 2 months.
Preserving the Culinary Wonder: Storage Tips
Fear not the prospect of leftover Butter Swim Biscuit Breakfast Bake! Safeguard its deliciousness by storing any remnants in an airtight container in the refrigerator, where they will retain their excellence for 3-4 days. To extend its lifespan further, freeze portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Ingredients:
Biscuit Dough
- 2 ½ cups (312.5 g) all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 2 cups (490 g) buttermilk, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted
Casserole
- 1 pound pork sausage
- ½ cup diced yellow onion
- 10 large eggs, room temperature
- ½ cup (122.5 g) whole milk, room temperature
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups (226 g) mild cheddar cheese, shredded
- 1 cup (113 g) mozzarella cheese, shredded
- Parsley, optional for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and coat a 9×13-inch baking dish with cooking spray.
Biscuit Dough:
- In a medium bowl, combine flour, baking powder, sugar, and salt.
- Pour in the buttermilk and stir until mostly combined without overworking the batter.
- Spread the melted butter in the baking dish and place the dough on top, evenly spreading it to the edges.
Casserole:
- In a skillet over medium heat, cook pork sausage and onion until the sausage is browned. Drain excess grease and layer the pork over the dough.
- In a large bowl, whisk together eggs, milk, salt, and pepper. Fold in both cheeses.
- Pour the egg and cheese mixture over the sausage.
- Bake for 40 minutes or until a knife inserted in the center comes out clean.
- Let the breakfast bake rest for about 10 minutes before cutting and serving. Top with parsley for garnish (optional).
Embark on a culinary adventure with this Buttery Biscuit Breakfast Bake, where each bite promises a symphony of flavors!
