Description
A delightful twist on breakfast featuring a flaky biscuit base topped with creamy ricotta, scrambled eggs, and savory sausage.
Ingredients
Scale
- 8 refrigerated buttermilk biscuits (or 1 lb homemade dough), thawed to room temperature
- 2 tbsp unsalted butter, melted
- 1/2 cup whole-milk ricotta, stirred until smooth
- 1 tbsp crème fraîche or sour cream
- Zest of 1 lemon (optional), finely grated
- 4 large eggs, room temperature
- 1/2 cup mild cheddar, grated
- 2 tbsp grated Parmesan
- 6 oz breakfast sausage, crumbled and cooked until browned
- 1/4 cup scallions, thinly sliced
- 1/4 cup cherry tomatoes, halved (optional)
- Fresh chives or microgreens, finely chopped
- Kosher salt and freshly cracked black pepper to taste
- Pinch of smoked paprika or red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F (218°C). Arrange a rimmed baking sheet or pizza pan with parchment. Line biscuits in a circular pattern, slightly overlapping to form a single large disc. Brush melted butter over the edges.
- Chill the assembled disc for 10 minutes to help the biscuits hold shape.
- Bake the biscuit base for 10-12 minutes, until golden and set. Let cool slightly.
- Cook sausage in a skillet over medium heat until browned and crisp. Drain on paper towels.
- Whisk ricotta with crème fraîche, lemon zest (if using), salt, and black pepper until creamy. Spread over the baked biscuit base.
- In a nonstick skillet, warm butter or reserved sausage fat. Scramble eggs gently over low heat until just set but still soft. Season lightly and distribute over the ricotta layer.
- Scatter cooked sausage, cheddar, and Parmesan evenly. Add cherry tomatoes and scallions.
- Return to the oven for 4-6 minutes until cheese bubbles and edges brown. Optionally broil for an additional golden finish.
- Remove, let rest 2 minutes, and finish with fresh chives or microgreens and black pepper. Slice and serve warm.
Notes
Cool completely before storing in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg