Breakfast Biscuit Casserole

• 1 Tablespoon Vegetable Oil
• 1/4 pounds Breakfast Sausage
• 1 cup Chopped Crimini Mushrooms
• 3 whole Eggs
• 1/2 cups Milk
• 2 Tablespoons Grated Parmesan Cheese
• Kosher Salt
• Black Pepper
• 1 can (16 Oz. Size) Ready-to-bake Biscuits
• 1 cup Shredded Sharp Cheddar
• 2 stalks Scallions, Chopped

1. Preheat oven to 375u0b0F.
2. In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate. Add the mushrooms to the skillet and cook until just tender. Transfer to the plate with the sausage.
3. In a bowl, whisk together the eggs, milk, and Parmesan cheese. Season with salt and pepper.
4. Take each biscuit and cut them into quarters. Grease a 10-inch casserole dish with cooking spray. Spread the biscuit pieces evenly in a single layer on the bottom of the dish. Pour the egg mixture over the biscuits and sprinkle the sausage and mushrooms over the top. Top the casserole with the cheese and scallions. Bake for 35-40 minutes or until golden brown. Serve warm.

vegetable oil, sausage, crimini mushrooms, eggs, milk, parmesan cheese, kosher salt, black pepper, bake, cheddar, stalks scallions

Taken from tastykitchen.com/recipes/breakfastbrunch/breakfast-biscuit-casserole/ (may not work)