Mushroom and Sausage Bake

• 12 lb Bob Evans sausage, cooked and drained
• 2 cups monterey jack cheese, shredded
• 4 eggs, beaten
• 14 cup milk, I use skim
• 4 ounces canned mushrooms, drained
• 14 teaspoon dry mustard
• 14 teaspoon white pepper
• 12 teaspoon salt, I like seasoned salt
• 10 14 ounces Pillsbury Grands refrigerated buttermilk biscuits

1. Brown sausage on stove.
2. Drain grease, add mushrooms and set aside.
3. Mix eggs, dry mustard, salt and pepper, cheese and milk in a bowl.
4. Add sausage/mushroom mixture.
5. Flatten biscuits in 9x9 square or round pie dish so they cover the entire bottom.
6. Poke holes with fork in biscuit layer.
7. Cover biscuits with sausage/egg mixture and spread out evenly.
8. Bake at 350 degrees for 30-35 minutes.
9. **I put the broiler on low at the end just to make sure the eggs are cooked through and to brown the top a bit.
10. Freeze any leftovers and warm in the microwave for a quick weekday breakfast.

bob evans sausage, cheese, eggs, milk, mushrooms, mustard, white pepper, salt, buttermilk

Taken from www.food.com/recipe/mushroom-and-sausage-bake-475029 (may not work)