Ingredients
1-1/4 pounds bulk Italian sausage2 tubes (12 ounces each) refrigerated buttermilk biscuits, divided1-1/3 cups chopped sweet red peppers8 large eggs, lightly beaten3/4 cup 2% milk1/2 cup minced fresh parsley1-1/2 cups shredded Monterey Jack cheese1 tablespoon butter2 teaspoons dried oregano
Preparation
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.
Bake, uncovered, at 350° 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.
