Savory Cheddar Biscuit Breakfast Cobbler

Southern cobblers usually tuck fruit under a biscuit blanket, but this breakfast spin layers crumbled sausage, peppers, and spinach beneath a cheddar-studded top. Eggs and cream set into a savory base while the biscuits bake golden and tender.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 620 cal
• 28g protein
• 34g carbs
• 42g fat
• 3g fiber

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Ingredients

• 1 lb breakfast sausage, casings removed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cups fresh spinach, chopped
• 6 large eggs
• 1 cup whole milk
• 1/2 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 can (16 oz) refrigerated cheddar biscuit dough
• 2 tbsp unsalted butter, melted
• 2 tbsp fresh chives, chopped
• for greasing neutral oil or cooking spray

Instructions

1. 1Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish with oil or cooking spray so the cobbler releases cleanly.
2. 2Set a large skillet over medium-high heat. Crumble in the breakfast sausage and cook 6 to 8 minutes, breaking it up with a wooden spoon, until browned and no longer pink.
3. 3Add diced onion and red bell pepper to the sausage. Cook 4 to 5 minutes until the vegetables soften and the onion turns translucent at the edges.
4. 4Stir in chopped spinach and cook 1 to 2 minutes until wilted. Scrape the sausage-vegetable mixture evenly into the prepared baking dish and spread it into a single layer.
5. 5In a large bowl, whisk eggs, whole milk, heavy cream, garlic powder, smoked paprika, salt, and black pepper until fully combined and slightly frothy.
6. 6Pour the egg mixture over the sausage layer. Sprinkle most of the shredded cheddar evenly across the surface, reserving a small handful for the top.
7. 7Separate the biscuit dough into individual biscuits. Tear each biscuit into rough halves or quarters and scatter the pieces over the filling so they form a rustic cobbler-style blanket with some gaps for steam.
8. 8Brush the biscuit tops with melted butter and finish with the remaining cheddar. Bake 28 to 35 minutes until the biscuits are deep golden, the cheese is bubbling, and a knife inserted near the center comes out clean of raw egg.
9. 9Rest the cobbler 5 to 10 minutes so the custard sets for cleaner squares. Scatter chopped chives over the top, cut into six portions, and serve warm.