Ingredients

1 (8-count) tube refrigerated biscuits, best not to use Grands becasue they puff up so much
1 pound breakfast sausage
2 tablespoons butter
1/4 cup all-purpose flour
2 1/2 cups milk divided
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
7 eggs
1 (8-ounce) block Colby Jack cheese shredded

Instructions

Preheat oven to 350 degrees and grease a 9X13-inch baking dish.

Cut each biscuit into 4 pieces and scatter biscuit pieces across the bottom of the baking dish.

Cook sausage in a large pan, crumbling it with a wooden spoon as it cooks. Once fully cooked, remove it with a slotted spoon to a paper towel-lined plate. I like to leave about 1/4 cup of sausage in the pan for the gravy.

Add butter to the grease in the pan and set pan over medium heat. Add flour and stir and cook for 2 minutes.

Gradually whisk in 2 cups of milk. Add garlic powder, salt, and pepper. Simmer until thickened. Remove from heat.

Whisk together eggs with remaining 1/2 cup milk in a medium bowl. Season with a little salt and pepper.

Sprinkle sausage over biscuits. Sprinkle 1/2 of cheese over sausage.

Pour egg mixture on top, followed by gravy and remaining cheese.

Bake for 30 minutes.