Egg Bake With Sausage Biscuits

• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 1-1/2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup minced fresh parsley
• 1/4 teaspoon each dried basil, marjoram and thyme
• 3 cups shredded cheddar cheese
• 12 hard-boiled large eggs, thinly sliced
• 1 pound bacon strips, cooked and crumbled
• 1/2 cup dry bread crumbs
• 2 cups biscuit/baking mix
• 2/3 cup whole milk
• 3/4 pound
• , cooked and crumbled

1. In a large saucepan, melt 4 tablespoons butter. Stir in flour until smooth; gradually whisk in milk and cream. Add the parsley, basil, marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; add cheese, stirring until melted.
2. In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg slices, a third of the bacon and about 1 cup cheese sauce. Repeat layers twice. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 400u0b0 for 25-30 minutes or until bubbly and golden brown.
3. In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into 1-1/2-in. balls. Place 2-in. apart on an ungreased
4. . Bake at 400°. for 13-15 minutes or until lightly browned. Serve with casserole.

butter, allpurpose, milk, heavy whipping cream, fresh parsley, basil, cheddar cheese, eggs, bacon, bread crumbs, biscuitbaking, milk, pound

Taken from www.tasteofhome.com/recipes/egg-bake-with-sausage-biscuits/ (may not work)