- 1 (15-ounce) package Callie’s Buttermilk Biscuits
- 1 pound sausage
- 9 eggs
- 2 cups milk
- 1 1/2 cups pepper jack cheese, shredded
- 1 tablespoon crushed red pepper
Bake biscuits according to directions on package; allow to cool. Cook the sausage according to directions on package; drain and set aside.
In a large mixing bowl, beat eggs until fluffy, add milk and fold in cheese, sausage and crushed red pepper; set aside.
In a 12-inch Smithey Ironware cast-iron skillet, crumble the biscuits on the bottom of the pan, pour the egg and sausage mixture on top and refrigerate overnight.
Pre-heat oven to 350°. Remove casserole from the refrigerator and bake for 45–50 minutes.