Cheddar Bay Breakfast Casserole

In a large skillet over medium-high heat, melt 2 tbsp of butter. Add the breakfast sausage and cook, breaking it up with a spoon, until browned.

Add the chopped onion and bell pepper to the skillet with the sausage. Cook until the vegetables have softened, about 5-7 minutes.

Season the sausage and vegetable mixture with salt and pepper to taste. Once cooked, set aside.

In a large bowl, prepare the cheddar bay biscuit mix according to the package directions. Be careful not to overmix the dough.

In a separate large bowl, whisk together the 12 eggs and 1/2 cup of heavy cream until fully incorporated and smooth.

Spread the cooked sausage and vegetable mixture evenly in the bottom of a 9x13 inch baking dish.

Pour the whisked egg mixture over the sausage layer.

Sprinkle the shredded cheddar cheese (and pepper jack, if using) evenly over the egg mixture.

Using a scoop or your hands, drop spoonfuls of the biscuit dough over the top of the cheese layer.

Bake in a preheated oven at 425°F (220°C) for 15 minutes.

While the casserole bakes, prepare the garlic butter topping by melting 1/4 cup of butter and mixing it with the herb seasoning packet from the biscuit mix box.

After 15 minutes, carefully remove the casserole from the oven. Spoon the prepared garlic butter mixture over the top of the partially baked biscuits.

Reduce the oven temperature to 350°F (175°C). Return the casserole to the oven and bake for an additional 10 minutes, or until the eggs are set and the biscuits are golden brown.

Remove from the oven, garnish with fresh parsley if desired, and serve hot.