1canrefrigerated biscuits(I like to use buttermilk biscuits)
2cups (8oz)shredded sharp cheddar
1/4tsp.ground black pepper
Preheat the oven to 350 degrees F and grease the bottom of a 9"x13" casserole dish with butter or cooking spray.
In a medium-sized skillet over medium-high heat, melt the butter, then add the onion and cook until onion has browned. Add in the green pepper and mushrooms, cooking until all veggies are done (while veggies are cooking, you can proceed with steps 3 and 4 below). Drain any liquid off and set aside.
In a large skillet, cook the sausage until completely done with no pink (while cooking, you can proceed with step 4 below). Drain grease and set aside.
While the sausage and veggies are cooking, cut each of the biscuits into 8 pieces (I cut each biscuit into 8 small triangles) and scatter them evenly over the bottom of prepared baking dish. When the sausage and veggies are done, scatter them over top of the biscuit dough pieces and then sprinkle the cheese over everything.
In a large mixing bowl, whisk by hand or with an electric mixer the eggs, salt, pepper and milk. Pour this mixture into the baking dish on top of everything else that is already in there (egg mixture will not come up to the same height as everything else, but this is fine and normal).
Bake in the preheated oven on the center rack for 30-35 minutes, until a knife inserted into the center comes out free of egg. *Note, however, there may be some melted cheese that comes off on the fork and this is ok, you just have to make sure there is no raw egg in the center. You can also use a thermometer inserted into the center of the casserole to determine if it's done (must be at least 160 degrees F).*
Allow casserole to sit for 5-10 minutes before serving.
**NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**
Welcome! I'm Meredith - a wife and mom of two fur-children trying to balance an intense love of food with a desire to be healthy. Read More →