Ingredients:

  • 1 lb (450 g) turkey breakfast sausage, casings removed
  • 10 large eggs
  • 240 ml whole milk
  • 1.5 g fine salt (1/4 tsp)
  • 0.6 g black pepper (1/4 tsp)
  • 1 box (about 200 g / 7 oz) garlic-cheddar biscuit mix, including seasoning packet
  • 160 ml water
  • 115 g shredded sharp cheddar, divided (85 g for the dough, 30 g reserved for the top)
  • 43 g unsalted butter, melted
  • 1 g garlic powder (1/4 tsp)
  • 1 g dried parsley (1 tsp)
  • nonstick cooking spray, for greasing the dish

Instructions:

  1. Preheat the oven to 180°C (350°F) with the rack in the center position. Grease the 9x13-inch dish with nonstick spray.
  2. Cook the sausage in a 12-inch skillet over medium heat for 8 to 10 minutes, breaking it into small crumbles, until no pink remains, the crumbles are deep brown, and it reads 74°C (165°F).
  3. Spoon off all but about 1 tsp of grease. Spread the sausage evenly across the bottom of the dish.
  4. In a large bowl, whisk the eggs, milk, salt, and pepper for about 30 seconds, until no white streaks remain.
  5. Pour the egg mixture evenly over the sausage. Press any floating pieces gently down with a spatula so they sit under the surface.
  6. Combine the biscuit mix, seasoning packet, and 160 ml water. Stir for about 30 seconds until a soft, slightly sticky dough forms. Do not overwork it. Fold in 85 g of the cheddar.
  7. Spoon the dough into 8 to 10 mounds across the egg mixture, spaced about 1 inch apart. Sprinkle the reserved 30 g of cheddar over the top.
  8. Bake for 35 to 40 minutes, until the biscuit tops are golden, a knife inserted into the center comes out moist without liquid egg, and the center reads 71°C (160°F).
  9. Melt the butter, then stir in the garlic powder and parsley. Brush the mixture over the hot biscuit tops right away.
  10. Rest the casserole for 10 minutes, then slice into squares and serve warm.