WEEKEND BREAKFAST

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Ingredients

1 can of buttermilk biscuits (8 count)- (I used open nature biscuits as pictured but have also used Pillsbury Grands Biscuits)

1 pound of any breakfast sausage roll (browned, drained, and cooled)

1 cup shredded mozzarella cheese

1 cup of shredded cheddar cheese

5 eggs, beaten

2 egg whites

3/4 cup milk

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions

Preheat oven to 425 °F. Crumble and cook sausage in s skillet over medium heat until browned. Drain.

Line bottom of greased 8 x 8 inch baking dish with biscuit dough, firmly pressing perforations to seal.

Sprinkle with sausage and cheese.

Whisk together eggs, milk, salt and pepper in a medium bowl until blended; pour over sausage.

Bake 30 minutes or until set (A knife should come out clean when inserted in the center). Let stand for 5 minutes before cutting into squares; serve warm

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