holiday breakfast

Biscuits and Gravy Egg Bake! YES! A casserole-style dish of fluffy eggs and cheddar baked up with little bites of tender flaky biscuit pieces, and buried under a blanket of creamy green chile sausage gravy.

Biscuits and Gravy Egg Bake

lb. Appleton Farms Premium Pork Sausage

butter

flour

Simply Nature Organic Whole Milk

salt

Pueblo Lindo Chopped Green Chiles

Simply Nature Organic Cage Free Eggs

Happy Farms Shredded Mild Cheddar Cheese

Cook the Sausage

Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Cook the Sausage: Brown the sausage in a large cast iron skillet. Remove from pan. Drain off excess grease.

Biscuits and Gravy Egg Bake Step 1

Make the Gravy

Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine. 

Make the Gravy: Melt butter in the same cast iron skillet over medium-low heat. Whisk in flour; stir until thickened, 2-3 minutes. Whisk in the milk, about 1/2 cup at a time, until a smooth gravy comes together. Add salt, diced green chiles, and sausage back to the gravy. Stir to combine. 

Biscuits and Gravy Egg Bake Step 2

Whisk the Eggs

In a separate bowl, whisk eggs with milk and salt. 

Whisk the Eggs: In a separate bowl, whisk eggs with milk and salt. 

Biscuits and Gravy Egg Bake Step 3

Assemble the Egg Bake

Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9&#215;13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set. 

Assemble the Egg Bake: Preheat the oven to 350 degrees. Place half of the biscuits over the bottom of a greased 9x13 pan. Pour eggs over top. Sprinkle with cheese and dollop with some of the gravy (but save some gravy for later). Arrange with remaining biscuits. Bake for 35 minutes, until eggs are set. 

Biscuits and Gravy Egg Bake Step 4

Eat Up

Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it&#8217;s semi-pourable, since it usually thickens as it cools). Brunch dreams realized.

Eat Up: Serve slices warm from the oven, with a scoop of that green chile sausage gravy over the top (thin it out with a little more milk so it's semi-pourable, since it usually thickens as it cools). Brunch dreams realized.

Biscuits and Gravy Egg Bake Step 5

The sausage gravy recipes i use call for the flour to be incorporated into the sausage before slowly adding the milk.
Is there a particular reason you wait until the gravy is thickened to add the sausage and green chili?
PS, I can hardly believe I've never thought of adding green chilis to my gravy! Thanks for the tip!

that looks so delicious, curious about it's taste.

Insane delish.  Simple with lots of flavor.  I added a little adobo and cayenne pepper.  This is really really a great recipe.  LUV

I made these this morning for Sunday breakfast. Absolutely perfect with plenty of left overs to start off the week! Love the chilies in the gravy.  We loved the gravy so much that next time I may double the gravy!

This was the first recipe I've tried that I didn't like... And it's all because of the processed biscuits. I generally make everything I can from scratch but decided to give this a try. A good reminder that I'll never buy biscuits like this again.  It surprised me that they were used actually, as generally all your recipes are from scratch!

This was SO GOOD! I have made biscuit and gravy for years ad never thought to put green chiles in the gravy. I also put some in the egg mixture. We have fabulous green chilies here in Colorado that made this so good. thanks!

So delicious!  I loved the gravy with the green chiles.  I added a little cayenne for a little extra heat as well.  I'll definitely make this again.

Easy and tasty! Great for kids, not too fancy so perfect to pop in the oven while opening gifts Christmas morning. It was still soupy in the middle after 35 mins, so I extended the cooking time. Probably by 20 mins? But may be due to the pan I used (smaller). I think next time I make it I will use pimentos in the gravy in place of green chilies.

We made this for Christmas morning and it did not disappoint! The green chili sausage gravy was so delicious and I could eat that on just about anything.

So yummy! It was a hit with everyone at my house. It will be added into our must-repeat Sunday brunch recipe list.

These buttery soft and pillowy cinnamon rolls covered in maple icing will absolutely melt in your mouth. They are a labor of love that is 100% worth it!

Pioneer Woman's Cinnamon Rolls

c. whole milk

vegetable oil

c. sugar

pkgs. Active Dry Yeast

c. all-purpose flour (divided)

baking powder

baking soda

c. unsalted butter (melted)

cinnamon

sugar

maple flavoring

unsalted butter (melted)

Whisk together the milk, vegetable oil and sugar in a pan. Over medium-high heat scald the mixture (heat to where it's just about to reach the boiling point. At this point, small bubbles will start to appear around the edges.). Turn off heat (keeping pan on burner) and leave to cool 45 minutes to 1 hour.

After an hour or so when the mixture is no longer hot, instead lukewarm, sprinkle in both packages of yeast (if measuring from a jar instead of packets you’ll need 4 1/2 tsp). Let sit for a moment to absorb in the milk mixture.&nbsp;

Transfer milk mixture to a stand mixer bowl and add 8 of the 9 cups (reserving the last cup for later) of flour.&nbsp;Using the hook attachment of your stand mixer incorporate flour together. If you’d rather mix by hand, depending on how much room you have you can keep everything in the same pot and mix in flour with a wooden spoon until well incorporated. Cover and let rise for at least an hour. &nbsp;

Dough should be nearly doubled in size after rising for at least an hour. Punch down to release the air.&nbsp;Mix in remaining cup of flour, baking powder, baking soda and salt.&nbsp;Stir mixture together.

Sprinkle rolling surface generously with flour.

Divide dough in half. Using one half of the dough form a rectangle. Roll thin, maintaining a general rectangular shape (as best you can).

Drizzle 1/2 to 1 cup melted butter over the dough.&nbsp;

Sprinkle 1 cup of sugar over the butter (the other cup that has been measured will be for the other half of the dough).&nbsp;Generously sprinkle cinnamon.

Starting with the longest side roll dough tightly. Pinch the seam of the roll to seal it.&nbsp;Cut the rolls approximately ¾ to 1 inch thick. This can be done with a serrated knife if you find that easier but I prefer dental floss.

Spread around 1 tbsp. of melted butter (could be slightly more) in the baking dish of your choice.&nbsp;If using a 9x13 you will be able to arrange 12-15 rolls depending on the size of your rolls.&nbsp;If using a disposable round foil pie pan you should be able to get seven rolls to a pan.&nbsp;If using a disposable square foil cake pan you should be able to get 9 rolls to a pan.&nbsp;Lay them in the buttered pans.

Let the rolls rise for 20 to 30 minutes.&nbsp;Repeat this process with the other half of the dough.&nbsp;Once the rolls have risen slightly (be careful not to over-rise your rolls) they are ready to bake.&nbsp;

If you’re giving the rolls as gifts you can at this point refrigerate to bake later, or remove plastic wrap and bake to give fresh hot rolls. Preheat oven to 375F.&nbsp;Bake about 15 to 18 minutes until golden brown.

Whisk everything together until smooth.&nbsp;The consistency you’re looking for is thick but pourable.&nbsp;Generously drizzle over the warm rolls to serve immediately.

For the Maple Icing

Fluffy rolls of dough are filled with brown sugar, cinnamon, cardamom and spiced apples then topped off with a chai spiced cream cheese glaze!

Apple Cinnamon Rolls with Chai Cream Cheese Glaze

milk (whole milk recommended, 110 degrees F)

quick rise

bread or all-purpose flour (plus more for dusting)

dark brown sugar (light brown sugar also works)

Spice Hunter ground cinnamon

Spice Hunter ground cardamom

unsalted butter (softened)

apples

brown sugar

Spice Hunter cinnamon

ginger

nutmeg

cloves

oz cream cheese (room temperature)

milk

Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of a stand mixer mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If you do not have a stand mixer handy, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.

Transfer dough ball to a large bowl generously coated in oil, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Another tip for rising dough is to heat your oven to 175 degrees F, then turn the oven off and place the covered bowl of dough in the warm oven to rise for 45 mins to an hour. This is the method I use in the colder months.

While dough is rising, prepare spiced apple mixture. Chop two medium sized apples into cubes. Heat two tablespoons of butter over medium high heat and add apples, brown sugar, cinnamon, nutmeg, cloves and cardamom. Bring to a boil then reduce heat to medium and simmer until apples are softened, about 5-7 minutes. Once apples are softened, remove from heat and allow them to cool to room temperature.

After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14x9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

In a small bowl, whisk together brown sugar, cinnamon and cardamom. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter. Evenly spread apple mixture on top of sugar layer. I recommend using a slotted spoon so that all of the juice from the apples doesn't get into the rolls.

Tightly roll dough into a log, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as they will not have much filling in them.

Cut into 1-inch sections with a serrated knife or floss. You should get 9 large pieces.

Place cinnamon rolls in a greased 9x9 inch baking pan or round 9-inch pie dish. Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.

Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until they just start to turn golden around the edges. You don't want to overbake them, so they remain soft in the middle. Allow rolls to cool for 5-10 minutes before frosting.

Add cream cheese, powdered sugar, cinnamon, nutmeg, cloves, and cardamom to a medium bowl and beat with an electric hand mixer until fluffy.

Add in vanilla extract and one tablespoon of milk and beat to combine. Add more milk as necessary to reach desired consistency. You want a spreadable, but slightly thick consistency.

Spread cream cheese glaze over slightly warm rolls with a butter knife. Slice and enjoy!

Chai cream cheese glaze

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Quick 45 Minute Cinnamon Rolls

all-purpose flour

Tablespoons sugar

instant yeast (1 packet = 2 and 1/4 teaspoons)

water

unsalted butter

unsalted

Tablespoons cinnamon

vanilla extract

In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make dough:

After the dough has rested for 5 minutes, roll it out in a 15x9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9x13 pan) and lightly cover with aluminum foil or plastic wrap.

TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To Make Filling:

Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

To make glaze:

https://content.jwplatform.com/videos/8CJDhjNI.mp4

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

45MinuteCinnamonRollsNEW

Combine your favorite omelet with your favorite breakfast casserole in this Denver Omelet Breakfast Bake. It can be made the night before for an easy houseguest breakfast!

Denver Omelet Breakfast Bake

Cooking spray

eggs

dry mustard

black pepper

onion,

green bell pepper, diced

red bell pepper, diced

cheddar cheese

Preheat oven to 350°. Spray a 13 x...

Preheat oven to 350°. Spray a 13 x 9 casserole dish liberally with cooking spray. Set aside.

In a medium mixing bowl, whisk together the...

In a medium mixing bowl, whisk together the milk, eggs, dry mustard, salt, and pepper. Set aside.

In a very large mixing bowl, toss together...

In a very large mixing bowl, toss together the onion, green and red bell pepper, ham, cheddar cheese, and bread cubes.

Pour the egg mixture over the bread mixture...

Pour the egg mixture over the bread mixture and stir to mix. Pour into the prepared baking pan and even out.

Bake in preheated oven for 45-50 minutes or...

Bake in preheated oven for 45-50 minutes or until the casserole begins to puff up a bit, the top is golden brown, and the middle feels set. Let cool for 10 minutes before slicing and serving.

Sourdough French Toast Casserole will be one of the easiest breakfast recipes you ever make. Prepared the night before and baked the next day!

Sourdough French Toast Casserole

sourdough bread

heavy cream

vanilla

unsalted butter,

pecans

maple syrup

Prepare a 9 x 13 (or similar size) baking dish with non-stick spray. Cut the loaf of bread into bite-sized cubes and place them in the pan in an even layer.

In a mixing bowl add the eggs, milk, cream, sugar, nutmeg, and vanilla and whisk to combine. Pour the mixture over the bread cubes and use a large spoon to mix and coat all of the pieces. Cover the dish with plastic wrap and refrigerate overnight.

The next morning, preheat the oven at 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.

The next morning, preheat the oven to 350°F. Take the pan out of the fridge and give the bread another gentle mix so that the egg mixture gets evenly distributed.

While the oven is preheating, combine the flour, brown sugar, cinnamon, salt, and cubed cold butter in a mixing bowl. Use a pastry cutter, a fork, or your hands to combine the mixture into a crumble. Mix in the pecans and spread out evenly over the top of the casserole.

Bake for 45 minutes. Remove the pan from the oven and serve with maple syrup. Refrigerate any leftovers covered for 1-2 days.

Tiramisu French Toast Casserole – A French Toast Bake with panache! Decadent layers of coffee and cream with a chocolate almond crumble top!

Tiramisu French Toast Casserole

Sister Schubert’s Dinner Yeast Rolls ((20 rolls))

half & half

espresso

bourbon, (dark rum,

cocoa powder

almonds

mascarpone cheese

Preheat the oven to 350 degrees F.  Spray a 9x13-inch baking dish with non-stick cooking spray. Cut the rolls into quartered and place all the pieces in the baking dish.&nbsp;

In a large bowl, whisk together the eggs, half &amp; half, sugar, espresso, booze, vanilla, cinnamon and salt. Set aside.&nbsp;

To make the crumble topping, place the butter, flour, sugar, cocoa and salt in a small bowl. Press with a fork until a pebbly crumble forms, then mix in the almonds.

When ready to bake, pour the egg mixture over the chopped yeast rolls. Mix by hand so that all the roll pieces are saturated. Then sprinkle the top with chocolate almond crumble. Bake for 45-60 minutes until golden and bubbly. Jiggle the pan to make sure the center is firm.

While the french toast casserole is baking, place the mascarpone cheese in a food processor or electric mixer with a whip attachment. Beat to soften, then add the sugar, and slowly add the cream until all is incorporated. Whip until a firm whipped cream has formed. Refrigerate until ready to serve.

Once the tiramisu french toast casserole is ready, cut into pieces and top with a dollop of mascarpone whipped cream!

Hawaiian French Toast Bake 

Hawaiian Sweet Rolls

pineapple

coconut

white sugar

pineapple sugar

AP flour

brown sugar, packed

butter (1 stick),

Cut or tear the Hawaiian rolls into small pieces. Line the bottom off the baking dish with roughly half of the bread.

Top the layer of bread with the crushed pineapple and coconut.

Spread the rest of the bread pieces across the top of the dish.

In a large bowl, whisk together the eggs, milk, sugar, and vanilla until well combined.

Pour the egg mixture evenly over the casserole and refrigerate overnight, or a minimum of 5 hours.

When ready to bake: Preheat oven to 350 degrees.

Mix together the flour, brown sugar, butter, and shredded coconut in a small bowl. Use a fork or your hands to cut the mixture together until it’s crumbly in texture.

Sprinkle the crumb mixture over the dish and bake for 45-50 minutes or until the top is golden brown and the center no longer jiggles.

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The most viewed holiday breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Biscuits and Gravy Egg Bake

Biscuits and Gravy Egg Bake

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Apple Cinnamon Rolls with Chai Crea...

Quick 45 Minute Cinnamon Rolls

Denver Omelet Breakfast Bake

Sourdough French Toast Casserole

Tiramisu French Toast Casserole

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The most viewed holiday breakfast recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine