Herbed Biscuit Egg Bake

This herbed biscuit egg bake takes the structure of a quiche and swaps the pastry crust for a savory drop biscuit. The dough lines an 8-inch pan, then gets filled with eggs, sauteed onion, broccoli, and a generous layer of sharp cheddar. Brunch and weeknight supper rolled into one dish.

The biscuit crust is the star. Sifted with thyme, rosemary, garlic powder, and lemon pepper, then cut with shortening into a coarse-meal texture, it bakes up tender and herb-forward. Pressing (rather than rolling) the dough into the pan makes this approachable for anyone who finds rolled crusts intimidating.

Lightly cooking the onion before it goes into the egg mixture is the small step that pays off big. Raw onion stays sharp and crunchy under a 35-minute bake, which throws off the texture, while pre-softened onion melts into the eggs.

Pro Tips

• Cut the shortening in until it looks like coarse cornmeal, not fine sand. Larger pieces of fat make a flakier crust.
• Don’t overwork the biscuit dough. Knead just a few times to bring it together; gluten develops fast and toughens the crust.
• Steam the broccoli florets just until bright green and tender-crisp before adding. Soggy broccoli is the kiss of death.
• Let the bake rest 5 minutes before slicing so the egg sets fully and slices cleanly.

Variations

• Swap broccoli for sauteed spinach, asparagus tips, or roasted red peppers.
• Add cooked diced ham, bacon, or sausage to make it a heartier brunch main.
• Use Gruyere or smoked Gouda instead of cheddar for a more European cheese profile.