1 Tablespoon fresh chopped parsley or 2 teaspoons dried parsley (you can also use a little dried basil and oregano to taste)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
Biscuit Topping
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
2 tsp sugar
1 1/2 cups cream
Directions
Preheat the oven to 375°F (191°C). Generously grease a 9×13 inch baking pan. Brown sausage with peppers and onion.
Layer the sausage, peppers, then cheese into prepared pan. Whisk the eggs, milk, parsley, salt, and pepper together in a large bowl. Pour evenly over meat + cheese. Set aside.
Make the biscuit topping: Whisk the flour, baking powder, sugar, and salt together in a large bowl. Add the cream, then stir until the dough comes together. Spoon the dough on top of the egg mixture, into about 12 blobs.
Bake for 45-50 minutes or until the biscuits are golden brown on top. Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.
Notes
Make Ahead Instructions: Assemble the casserole through step 3, then cover tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. Remove from the refrigerator, preheat the oven, then continue with step 4. The biscuits won’t be as crisp on top after sitting in the egg mixture overnight, so you can always prepare the biscuit mixture, cover tightly in the refrigerator overnight, then place on top in the morning before baking. You can also freeze the assembled uncooked casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, preheat the oven, then continue with step 4. You can also freeze the baked and cooled casserole. Cover the casserole with plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months. Thaw on the counter or at room temperature and reheat to your liking.