Weekend Breakfast 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)

Source: mrmrsbeeze.blogspot.com