Coffee with the Chicken Ladies

A podcast for people who love chickens!

Drop Biscuit Egg Bake

Our favorite kind of recipe – one that uses a ton of eggs! You can even sneak a few extra egg in without affecting the finished dish too much.  Feel free to switch up the veggies, meat, or herbs, and give it your own unique twist.

If you enjoy this recipe you may also like our recipes for Judy’s Breakfast Bake and Blueberry Buckle. We talk you through this recipe on Episode 185 of our podcast.

Drop Biscuit Egg Bake

We love recipes like this! Simple to make, easy to modify with different ingredients and spices, and it uses almost a dozen eggs! If you want to keep it super simple, use a box of biscuit baking mix or gluten free biscuit baking mix. Bisquick and Aldi's brands are our favorites.
Print Recipe
Ingredients Method

Ingredients
  

  • 1 package of sausage or veggie sausage sliced/crumbled and cooked
  • 2 medium tomatoes chopped and drained a bit
  • 1 small zucchini shredded and as much moisture as possible squeezed out
  • 1 1/2 cups shredded cheese or dairy free shredded cheese we used mozzarella and cheddar
  • 10 large eggs
  • 1 1/2 cups whole milk or thick and creamy plant milk
  • 1 tablespoon each of freshly chopped basil dill, and/or chives, or 1 teaspoon each dried
  • 1/4 teaspoon salt or sea salt
  • 1/4 teaspoon fresh ground black pepper
Drop Biscuits
  • Biscuit Topping Feel free to use a box of Bisquik if you’d prefer!
  • 2 cups all-purpose flour or gluten free 1-1 flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter or dairy free butter
  • 1 cup whole milk or creamy dairy free plant milk
  • Optional – 2 tablespoons butter or DF butter melted for topping

Method
 

  1. Preheat the oven to 375°F (191°C). Generously grease a 9×13-inch baking pan.
  2. Layer the sausage, veggies, and cheese into the bottom of the prepared pan. Whisk the eggs, milk, herbs, salt, and pepper together in a large bowl. Pour evenly over meat/veg/cheese. Set aside.
  3. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use the food processor. Add the 6 Tablespoons of cubed butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form.
  4. Add the milk, then stir/pulse until the dough comes together. Dough will be very shaggy and a little wet. If it’s too dry, add another tablespoon of milk.  Carefully drop dollops of the batter on top of the eggs, the way you would with cobbler dough. It does not have to look perfect.
  5. Optional – brush the biscuits with 2 tablespoons of melted butter and top with fresh ground pepper, dill or other herbs, and extra cheese, if desired.
  6. Bake for 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving. Enjoy!