The Everything Recipe
Bacon, sausage, peppers, onions, cheddar, eggs, biscuit crumbles
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Ingredients
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Protein & Mix-ins
Vegetables & Aromatics
Biscuit Base & Topping
Optional Garnish
Method
Prepare proteins and vegetables
- 1
Preheat and prep
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment or spray a 9x13-inch baking dish with nonstick spray. Finely dice the green and red bell peppers and the yellow onion so you have roughly the listed cup measurements (about 1/2 cup each pepper, 3/4 cup onion).
- 2
Cook bacon
Place the 6 bacon slices in a cold skillet, then set over medium heat. Cook until browned and crisp, flipping as needed, about 8–10 minutes. Transfer to a paper towel–lined plate to drain. When cool enough to handle, chop or crumble into bite-sized pieces. Reserve 1 tablespoon of the bacon fat in the skillet and discard the rest or save for another use.
- 3
Cook sausage
Using the same skillet with the reserved bacon fat (add 1 tablespoon oil if skillet is dry), add the 8 oz breakfast sausage. Break it up with a spatula and cook until no longer pink and nicely browned, about 6–8 minutes. Transfer sausage to a paper towel–lined plate to drain excess fat.
- 4
Sauté vegetables
If needed, add the 1 tablespoon olive oil to the skillet and heat over medium. Add diced peppers and onion and sauté until softened and lightly caramelized, about 5–7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper while cooking. Add 1/2 teaspoon garlic powder during the last minute. Remove vegetables from heat.
Biscuit base and assembly
- 5
Prepare biscuit crumbles
Preheat stays at 375°F (190°C). Take the 4 biscuit units (if using an 8-count package, use 4 biscuits). Break each biscuit into large pieces and place on the prepared baking sheet or in a shallow baking dish. Drizzle the 2 tablespoons melted butter over the biscuit pieces and toss gently so pieces begin to separate into coarse crumbles. Bake the biscuit pieces for 8–10 minutes until golden and crisp on the edges. Remove from oven and let cool slightly. The biscuits will become the crunchy crumbled topping and partial base.
- 6
Combine proteins, vegetables, cheese
In a large mixing bowl, combine the crumbled cooked bacon, browned sausage, sautéed peppers and onions, and 1 1/4 cups of the shredded cheddar cheese. Reserve about 1/4 cup cheddar for topping. Toss gently to distribute evenly.
- 7
Assemble in dish
Spread the baked biscuit crumbles in an even layer on the bottom of the 9x13-inch baking dish (or an ovenproof skillet). Sprinkle the protein-vegetable-cheese mixture evenly over the biscuit crumb base.
Egg custard and final bake
- 8
Make custard
In a separate bowl, whisk the 8 large eggs with 1 cup milk until smooth. Add remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder if you prefer a slightly stronger seasoning. Pour the egg mixture evenly over the layered biscuit and protein mixture in the baking dish. Press gently so the custard seeps into gaps among the crumbles and mix-ins.
- 9
Top and bake
Sprinkle the reserved 1/4 cup shredded cheddar evenly over the surface. Optionally scatter any additional small biscuit crumbs on top for extra crunch. Bake in the preheated 375°F (190°C) oven for 25–30 minutes, or until the eggs are set in the center (a knife inserted should come out mostly clean) and the top is golden.
- 10
Rest and garnish
Remove from oven and let rest for 5–10 minutes to finish setting. Sprinkle chopped fresh chives or parsley over the top and serve with hot sauce on the side, to taste. Cut into 8 squares and serve warm.