Recipe Background
Family Breakfast Bake combines savory sausage with a tender biscuit top.
This Family Breakfast Bake brings the warmth and comfort of a Sunday morning to any day of the week. The savory aroma of browned sausage mingles with the sweetness of onions and the vibrant color of red bell peppers, creating a dance of flavors. Every bite offers a satisfying contrast—the richness of cheddar cheese meets the flaky, tender biscuit topping. To achieve those perfectly golden biscuits, chill them before baking—this keeps the dough from spreading too quickly, allowing for a lovely rise and a delightful crust.
As the casserole bakes, your kitchen transforms into a haven of nostalgia. Sounds of bubbling gravy mix with the scents of melted cheese and buttery biscuits. There's an unspoken joy in watching the top turn golden brown through the oven door. It's a dish that invites togetherness, perfect for sharing at the breakfast table or enjoying as leftovers later in the day.
Seasoned to taste with fresh chives, this bake wraps comfort around every taste bud. Whether served alongside fresh fruit or savored on its own, it’s a meal that speaks to the heart. Swap stories or simply bask in the comforting silence of a shared meal—the essence of family united over the timeless pleasure of good food.
Ingredients
For the sausage gravy:
- 1 pound ground pork sausage hot or mild
- 1/2 cup sweet onion chopped
- 1/4 cup red bell pepper chopped
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 3/4 teaspoon kosher salt
For the cheddar-cornmeal biscuits:
- 1 3/4 cups self-rising soft-wheat flour plus more, to taste, for dusting the work surface
- 1/4 cup plain yellow cornmeal
- 1/2 cup cold butter cut into 1/2-inch cubes
- 3 ounces sharp cheddar cheese shredded
- 4 tablespoons fresh chives chopped, divided
- 1 cup heavy whipping cream
- 1 tablespoon butter melted
Directions
- Coat a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium heat, cook the sausage, the onion, and the bell pepper, while stirring often, until the sausage is crumbled and browned and the vegetables are tender, about 10-12 minutes.
- Transfer the sausage mixture to a plate lined with paper towels to drain. Wipe the skillet clean.
- Add 1/4 cup of the butter to the clean skillet and heat over low heat, while whisking often, until melted.
- Whisk in 1/3 cup of the all-purpose flour until smooth.
- Cook the flour-butter mixture, whisking constantly, until golden, about 1 minute.
- Gradually whisk in the milk.
- Increase the heat to medium and cook, whisking occasionally, until thick and bubbly, about 8-10 minutes.
- Stir in the sausage mixture and the salt.
- Transfer the gravy mixture into the prepared baking dish and allow it to cool completely, about 45 minutes.
- In a large bowl, whisk together 1 3/4 cups of the self-rising flour and the cornmeal.
- Cut 1/2 cup of the cold butter into the flour mixture using a pastry blender or two forks, until the mixture is crumbly and resembles small peas.
- Stir in the cheddar and 2 tablespoons of the chives.
- Stir in the heavy cream until all of the ingredients are just moistened.
- Using the extra flour, lightly dust a work surface, then turn the dough out onto the floured surface.
- Lightly knead the dough until it comes together, about 3-4 times.
- Pat the dough into an 8x6-inch rectangle.
- Cut the dough rectangle into 12 (2-inch) squares.
- Cut the dough squares in half diagonally.
- Cover the biscuits and chill until ready to use.
- Arrange the biscuits on top of the cooled gravy, spacing them 1/4-1/2-inch apart.
- Preheat the oven to 350 degrees F.
- Bake until the casserole is bubbly and the biscuits are golden-brown, about 40-45 minutes.
- Transfer the casserole from the oven and brush the biscuits with the remaining melted butter.
- Sprinkle with the remaining chives and serve.
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