Cheesy Sausage Egg & Biscuit Skillet

Quiches are out. This one pan plan breakfast skillet is in! And, its delicous.

I used my favorite, meatless, plant based sausage from Beyond Meat – but you can use real sausage too. I only had medium cheddar cheese in the refrigerator, but I bet this would be great with a variety of different cheeses. One of our favorite cheeses lately has been Yancey’s Fancy‘s Steakhouse Onion Aged Cheddar. I bet that would be amazing in this skillet. Well – let me know how you like this skillet. Post a photo of your skillet using the hashtag #BitesWithBren.

cheesy sausage egg & biscuit skillet

Cheesy Sausage Egg & Biscuit Skilllet
Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6-8 | Difficulty: Easy

Ingredients:

2 tbsp olive oil
1 shallot, minced
3 garlic cloves, minced or grated
1/2 tsp salt
1/4 tsp black pepper
4 Beyond Meat Beyond Sausage links, skins removed
1 can flakey biscuits – 8ct.
8 eggs
1/2 cup half and half
1 1/2 cup cheddar cheese

Directions:

Preheat oven to 350°.

1. In a large, high-sided & oven proof skillet, heat the oil over medium heat. Add the minced shallot and cook until translucent and tender. Add the garlic, salt, and pepper. Cook for 1-2 minutes.

2. Add the sausage to the skillet and break up with a spoon until crumbled. Cook 5-7 minutes. Remove from skillet to a paper towel lined plate. Wipe skillet clean and spray with non-stick spray.

3. Cut each biscuit into 6ths and place in an even layer on the bottom of the greased skillet.

4. Whisk together the eggs and half & half. Stir in 1 cup of the cheese and pour egg mixture evenly over the biscuits. Top the eggs and biscuits with the sausage mixture. Sprinkle skillet with remaining 1/2 cup of cheese.

5. Bake for 30-35 minutes.

Written by Brendan

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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