Ingredients:

  • 1 lb breakfast sausage (ground pork)
  • 0.5 cup yellow onion, finely diced
  • 0.5 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 8 large eggs
  • 1 cup heavy whipping cream
  • 0.5 cup whole milk
  • 0.5 tsp smoked paprika
  • 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
  • 0.5 cup cold water
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup unsalted butter, melted

Instructions:

  1. Place the 1 lb breakfast sausage in a skillet over medium high heat. Cook 8 minutes until browned and crumbly.
  2. Add the 0.5 cup yellow onion and 0.5 cup green pepper to the sausage fat. Cook until the onions are translucent and the pepper aroma is bright.
  3. Stir in the 2 cloves of minced garlic. Note: Only cook for 60 seconds to prevent bitterness.
  4. Pour the mixture into a colander. This step is critical; too much grease will cause the eggs to separate.
  5. In a large bowl, combine 8 eggs, 1 cup heavy cream, 0.5 cup milk, and 0.5 tsp smoked paprika. Whisk for 2 full minutes until the liquid is pale and frothy.
  6. Spread the drained sausage mixture into the bottom of a greased 9x13 pan. Sprinkle 1 cup of the cheddar cheese over the meat.
  7. Gently pour the egg mixture over the sausage and cheese.
  8. In a separate bowl, stir the biscuit mix, the remaining 0.5 cup cheese, and 0.5 cup cold water. Stir only until a shaggy dough forms.
  9. Use a tablespoon to drop small mounds of dough over the surface of the eggs.
  10. Place in a 375°F (190°C) oven. Bake 35 minutes until the biscuits are golden and the center no longer jiggles.
  11. Mix the herb packet with 0.5 cup melted butter. Brush it over the hot biscuits immediately.