Ingredients:

  • 1 lb Ground Breakfast Sausage (Pork, mild or spicy)
  • 1 can (16.3 oz) Refrigerated Buttermilk Biscuits, cut into quarters
  • 1 cup Sharp Cheddar Cheese, grated
  • 12 Large Eggs
  • 2 cups Whole Milk (or Half-and-Half)
  • 1 tsp Dry Mustard Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Paprika
  • 1/2 cup Diced Onion (optional, sautéed with sausage)
  • 1/2 cup Sliced Green Onions/Chives (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Brown the sausage in a large skillet, breaking it up. If using onion, add it halfway through cooking. Drain off excess grease thoroughly and set the sausage aside.
  3. Spread the quartered biscuit pieces evenly across the bottom of the prepared baking dish. Sprinkle the cooked sausage and half of the grated cheese over the biscuits.
  4. In a large bowl, whisk together the eggs, milk, dry mustard, salt, pepper, and paprika until well combined and slightly frothy.
  5. Slowly and evenly pour the egg mixture over the sausage and biscuit layer, ensuring all the biscuit pieces are mostly submerged. Let it sit for 5 minutes to begin absorption.
  6. Sprinkle the remaining half of the cheese over the top.
  7. Bake for 40–45 minutes, or until the casserole is puffed, golden brown, and a knife inserted near the centre comes out clean.
  8. Let the casserole rest on a cooling rack for 10 minutes before slicing into squares. Garnish with fresh chives if desired.