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
Why This Dish Is A Crowd Favorite
Helpful Kitchen Tips
- Brush the top with melted butter or garlic butter before baking for a golden crust.
- Let the bread cool slightly before pulling apart to avoid losing the fillings.
Step 1
Heat your oven to 350°F (175°C). While it’s warming up, cook the sausage in a large skillet over medium-high heat, breaking it up as it browns, which should take about 5 to 7 minutes. Once it’s cooked through, drain off any grease and let the sausage cool completely.
Step 2
Open up the biscuit dough and cut each biscuit into quarters. In a big bowl, combine the biscuit pieces, cooled sausage, green chiles, and Colby-Jack cheese. Give everything a good mix, then transfer it into a fluted tube pan. Press the mixture down gently to make sure there aren’t any air pockets hiding inside.
Step 3
Pop the pan in the oven and bake for about 30 to 35 minutes. If you notice the top browning too fast, cover it loosely with some aluminum foil to keep it from burning. When it’s done, take it out and let it rest for about 5 minutes before carefully turning it out onto a plate. Give it another 5 minutes to set before slicing and serving.
