Italian Sausage Biscuit Bake

• 1-1/4 pounds bulk Italian sausage
• 2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided
• 1-1/3 cups chopped sweet red peppers
• 8 large eggs, lightly beaten
• 3/4 cup 2% milk
• 1/2 cup minced fresh parsley
• 1-1/2 cups shredded Monterey Jack cheese
• 1 tablespoon butter
• 2 teaspoons dried oregano

1. In a large skillet, cook sausage over medium heat until no longer pink; drain. Arrange 10 biscuits in a greased 13x9-in. baking dish. Sprinkle sausage and red peppers over the biscuits. In a large bowl, whisk the eggs, milk and parsley. Pour over sausage. Sprinkle with cheese.
2. Bake, uncovered, at 350u0b0 for 20 minutes. Top with remaining biscuits. Brush biscuits with butter and sprinkle with oregano. Bake 15-20 minutes longer or until biscuits are golden brown and a knife inserted in the egg mixture comes out clean. Let stand for 5 minutes before serving.

italian sausage, buttermilk, sweet red peppers, eggs, milk, parsley, shredded monterey jack cheese, butter, oregano

Taken from www.tasteofhome.com/recipes/italian-sausage-biscuit-bake/ (may not work)