Buttermilk Biscuit Strata

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 520 cal
• 28g protein
• 32g carbs
• 32g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 8 large buttermilk biscuits
• 8 large eggs
• 2 cups whole milk
• 1/2 cup buttermilk
• 2 cups shredded sharp cheddar cheese
• 1 lb crumbled cooked breakfast sausage
• 1 cup fresh corn kernels
• 1/2 cup diced red bell pepper
• 4 sliced green onions
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp butter

Instructions

1. 1Grease a 9x13-inch baking dish generously with butter so the strata releases cleanly after baking. Tear the buttermilk biscuits into bite-size chunks and scatter them evenly across the bottom of the dish to form a sturdy base.
2. 2In a large mixing bowl, whisk the eggs until the yolks and whites are fully blended and slightly frothy. Pour in the whole milk and buttermilk, then whisk again until the custard looks smooth and pale yellow.
3. 3Season the egg mixture with salt, black pepper, and garlic powder, whisking well so the spices dissolve evenly. Stir in half of the shredded cheddar so some cheese melts into the custard as it soaks.
4. 4Scatter the crumbled cooked breakfast sausage, fresh corn kernels, and diced red bell pepper over the biscuit pieces in an even layer. Sprinkle the sliced green onions and chopped fresh basil across the top for bright Southern flavor.
5. 5Pour the seasoned egg custard slowly and evenly over the biscuit and sausage layers, pressing gently with a spatula so every biscuit piece gets soaked. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight so the biscuits absorb the liquid.
6. 6When ready to bake, preheat the oven to 350°F and remove the strata from the refrigerator to take the chill off for about 20 minutes. Uncover and sprinkle the remaining cheddar cheese evenly over the top.
7. 7Bake uncovered for 45 to 55 minutes until the center is set, the edges are golden brown, and a knife inserted in the middle comes out clean with no liquid egg. The top should be puffed and lightly browned.
8. 8Let the strata rest on a wire rack for 10 minutes so the custard firms up for clean slicing. Cut into generous squares and serve warm family-style straight from the baking dish at the table.