Breakfast Lasagna

Preheat oven to 350 F and lightly grease a 9 x 13″ casserole dish.

Place biscuits on a baking sheet and bake for 10 minutes. Take them out of the oven and let them cool.

Turn oven temperature up to 375 F.

In the meantime, cook the breakfast sausage over medium high heat for 5-7 minutes in a heavy skillet.
Add the bell peppers, potatoes, onion and garlic and sauté until meat is fully cooked and vegetables are softened.

Beat the eggs in a bowl. Set aside.

Break the biscuits up into about four pieces each and then place half of them in a layer at the bottom of the casserole dish. Place half of the meat and vegetable mixture on top of the biscuits and then pour half of the beaten eggs over it. Spread half of the shredded cheddar cheese over that and then repeat the layers.

Bake the casserole (uncovered) for 45 minutes. You may want to place a piece of aluminum foil over the dish during the last 10 minutes of baking to avoid burning the cheese. Once you take it out of the oven let it rest about 10-15 before serving.