Cheesy Jalapeño Biscuit Breakfast Casserole
Cheesy Jalapeño Biscuit Breakfast Casserole
| 12 | eggs |
| 3 cups | milk |
| Salt and pepper | |
| 6 | Bridgford Cheesy Jalapeño Biscuits (Buttermilk Code Number 6292 or White Whole Wheat 6298) |
| 12 links | cooked sausage, diced (220 grams or 2 cups) |
| 2 cups | sharp Cheddar cheese, shredded |
Grease a 15 x 11 x 2.75” pan; set aside. Mix together eggs and milk. Season with salt and pepper, set aside. Crumble biscuits into an even layer on bottom of pan. Sprinkle with sausage and cheese. Top with egg mixture. Cover with foil and place in fridge overnight. Remove from fridge and preheat oven to 350 degrees. Bake for 40 minutes or until cooked through and lightly brown on edges.