Giddy Up and Go Breakfast Cobbler was named by my sons when they were younger and we loved it so much it stuck. Sausage, biscuits, eggs and cheese are a classic combination that shine in this delicious make-ahead casserole.
Giddy Up and Go Breakfast Cobbler
It's probably apparent by the title that my little cowboys helped name this breakfast cobbler casserole. In it, I use a spicy sausage that will most definitely put a spring in your step to start your day or make a tasty addition to your "breakfast for dinner" menu. If you prefer a more gentle awakening, you can, of course, substitute the same amount with a milder breakfast sausage. I've made this dish using all eggs, and also a mixture of whole eggs and egg substitute, with equally delicious results. All the things you love for breakfast, served in a casserole.
Tips for Success and Variations
This super simple breakfast cobbler can be adapted in many ways.
- You can make your own biscuits for this dish using my Southern Buttermilk Biscuits recipe if you prefer. That said, this dish was designed to keep things simple so, there's no need to fuss too much.
- This recipe can also be adapted using canned biscuits. Each adaptation will change the dish a bit but, it will still work.
- You may use mild or spicy sausage simply adapt to your preference.
- You may use half whole eggs and half egg beaters or similar egg white product.
- You can use any flavor of cheese you like, or have on hand, in the same amount.
- This dish can be assembled and chilled overnight. When doing so allow to sit on the counter for 15 minutes prior to baking.
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Helpful Kitchen Items:
Giddy Up And Go Breakfast Cobbler
Ingredients
- 1 lb spicy sausage cooked & crumbled
- 8 frozen buttermilk biscuits thawed and quartered
- 12 large eggs OR 2 cups egg whites plus 6 large eggs
- 1 cup half & half
- 1 tablespoon chopped chives
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- 2 cups shredded triple cheddar cheese divided
- 2 tablespoon butter
Instructions
- Preheat the oven to 375°F. Butter a 12 x 8 inch baking dish or spray with cooking spray.
- In a medium size mixing bowl, whisk together eggs, half & half, chives, salt, onion powder, pepper, mustard and garlic powder.
- Arrange the biscuit quarters in the bottom of the baking dish and sprinkle with half of the shredded cheese. Layer the cooked sausage on top
- Pour the egg mixture evenly over all. Top with the remaining shredded cheese and dot with butter. Cover and chill if making in advance.
- Place into the preheated oven and bake for 25-30 minutes, until puffy and golden.
- Test the center with a toothpick checking for moist crumbs before removing from the oven.
- Rest for 5 minutes then cut and serve.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Beckie
Husband loved this. I made two small ones, one for the freezer and one to eat.
Melissa
I'm so happy to hear it, thanks!
Siglinde O'Connor
Hey Melissa post a smaller Version from your breakfast Cassaroll on Facebook would like to try it.
Melissa
If you want a smaller version, halve the ingredients.
Shannon Davis
Do the biscuits HAVE to go on the bottom of the dish? The picture looks like they're on TOP.
Melissa
Yes, they do. They expand while baking and puff up. Please follow the recipe.
Donna B.
Hello, your recipe sounds delicious. However is there a smaller amount of all ingredients I can use or is this amount ok for Two people. Thanks for your help.
Melissa
Hi Donna, this recipe can easily be halved for a smaller amount.
Joann
Thanks so much for the quick response Melissa. Just ignore the last question, hit the wrong button. Thanks again and that really helps, makes since now. 🙂
Joann
Hi Melissa, This is going to be dumb question, but I'm a little confused about how many eggs to use? Can I just use 12 Large eggs? Please help so I can make this for my family. Have a wonderful day and God Bless you. 🙂
Melissa
Hi Joann, I was giving you two options. For the filling you can use:
1) 2 cups of egg whites whisked with 4 whole eggs to add a little richness (i.e. Egg Beaters or similar)
OR
2) 12 large eggs
Melissa
The ratio of liquid would need to be adjusted in that case. Perhaps take a look at this recipe of mine on PARADE and use sausage in place of the ham.
http://parade.condenast.com/267455/melissasperka/easy-oven-western-omelet/
Eva
Could this be made without the bisuits, possibly adding veggies with the sausage? Thanks
Melissa
They should work fine, they may not take as long to bake. Enjoy!
Anonymous
Looking forward to trying this -hope I can find frozen buttermilk biscuits here in Canada as I can't say that I've ever seen them. If not, will use Pilsbury refrigerated. Thanks!
Cheryl