Breakfast Casserole

• 2 (7 1/2 ounce) cans refrigerated buttermilk biscuits, separated into 20 biscuits
• 1 (8 ounce) can mushroom stems and pieces, drained
• 1 large onion, diced
• 4 tablespoons butter
• 1 lb sweet pork sausage, casings removed
• 12 eggs
• 3 cups mozzarella cheese, shredded

1. Cover the bottom of a greased 13x9x2 baking pan with biscuits; set aside.
2. In a large skillet melt the butter, add the sausage, mushrooms and onions.
3. Cook until the sausage is no longer pink and the onions are tender, place the sausage mixture in a colander and drain.
4. In a bowl, whisk the eggs.
5. Coat the same skillet with no-stick spray add the eggs.
6. Cook and stir over medium heat until almost set.
7. Add the sausage and vegetable mixture.
8. Cook; stir until the eggs are completely set.
9. Spread the egg mixture over the biscuits.
10. Sprinkle with the mozzarella cheese.
11. Cover and bake 400' for 12 minutes.
12. Uncover; bake 10-13 minutes longer until the cheese is melted and the biscuits are golden brown.

buttermilk, mushroom stems, onion, butter, sweet pork sausage, eggs, mozzarella cheese

Taken from www.food.com/recipe/breakfast-casserole-155942 (may not work)