Italian Sausage Biscuit Bake

Total Time

Prep: 20 min. Bake: 35 min.


10 servings

Updated: Sep. 26, 2022
This recipe is a keeper because all the components of a great breakfast go into one dish, making the morning less hectic for the cook. My family says it reminds them of their favorite fast-food sandwich—only better, of course!—Amanda Denton, Barre, Vermont


  • 1-1/4 pounds bulk Italian sausage
  • 2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
  • 1-1/3 cups chopped sweet red peppers
  • 8 large eggs, lightly beaten
  • 3/4 cup 2% milk
  • 1/2 cup minced fresh parsley
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 tablespoon butter
  • 2 teaspoons dried oregano


  1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese.
  2. Bake, uncovered, at 350° for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts

1 piece: 351 calories, 22g fat (9g saturated fat), 213mg cholesterol, 776mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 18g protein.