BUTTERMILK BISCUIT AND EGG BAKE

BUTTERMILK BISCUIT AND EGG BAKE image

Number Of Ingredients 12

1 lb spicy sausage, cooked & crumbled
8 frozen buttermilk biscuits, thawed (or use homemade)
2 cups egg whites plus 4 large eggs or 12 large eggs
Ã¢Â Â cup half & half
1 Tbsp chopped chives
ÃÂ½ tsp salt
ÃÂ½ tsp onion powder
ÃÂ½ tsp black pepper
ÃÂ½ tsp ground mustard
ÃÂ¼ tsp garlic powder
2 cups shredded cheddar cheese, divided
2 Tbsp butter

Steps:

Preheat the oven to 375ÃÂ°F. Spray a 8 x 12 or 9 x 13 inch baking dish with butter cooking spray. Cook and crumble the sausage. Drain well; set aside to cool slightly. Quarter the biscuits. In a bowl, whisk together the eggs, half & half and seasonings. Add the chopped chives. Arrange the biscuit quarters in the bottom of the dish and sprinkle with half of the shredded cheese. Layer the cooked sausage on top. Pour the egg mixture evenly over all. Top with the remaining shredded cheese and dot with the 2 tbsp of butter. Place into the preheated oven and bake for 25-30 minutes, until puffy and golden. Test the center with a toothpick checking for moist crumbs before removing from the oven. Let rest for about 5 minutes before cutting into and serve warm!