Biscuit Egg Casserole

Ingredients -

1 can of buttermilk biscuits (8 count)- (I used open nature biscuits as pictured but have also used Pillsbury Grands Biscuits)

1 pound of any breakfast sausage roll (browned, drained, and cooled)

1 cup shredded mozzarella cheese

1 cup of shredded cheddar cheese

5 eggs, beaten

2 egg whites

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

 

Directions - Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain. Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.

 

Sprinkle with sausage and cheese. Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage and cheese.

 

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm. Enjoy!

 *To Avoid burning or excessive browning on top of casserole, cover with foil for for half of cooking time (first 15 minutes)**