Ingredients
- 3 (10 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)
- 1 pound ground breakfast sausage
- 1 (4.5 ounce) can diced green chiles, drained
- 1 ½ cups grated Colby-Jack cheese
What Makes This Recipe Special
Chef's Cooking Tips
- Make sure the sausage is fully cooked and drained before adding to prevent soggy bread.
- Brush the top with melted butter or garlic butter for a golden, flavorful crust.
Step 1
Warm your oven to 350°F (175°C). In a large skillet over medium-high heat, cook the sausage, breaking it up as it browns, which should take about 5 to 7 minutes. Once cooked, drain off any excess grease and let the sausage cool completely.
Step 2
While the sausage is cooling, open up the biscuit dough and cut each biscuit into quarters. In a big bowl, mix the biscuit pieces with the cooled sausage, green chiles, and Colby-Jack cheese until everything is well combined.
Step 3
Pour this mixture into a fluted tube pan, pressing it down gently to get rid of any air pockets. Pop it in the oven and bake for around 30 to 35 minutes. If the top starts to brown too quickly, you can loosely cover it with foil to prevent burning.
Step 4
When it’s done, take it out and let it rest for about 5 minutes before flipping it onto a serving plate. Give it another 5 minutes to settle, then slice and enjoy!
