1 lb pork sausage

1/4 tsp crushed red pepper

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 tsp salt

1/4 tsp onion powder

1/4 tsp pepper

1 can of grand biscuits (8 count)

6 large eggs

1/4 cup heavy cream

2 cups shredded cheddar cheese, divided

Preheat the oven to 350 F. Grease a 13×9 pan. In a skillet, brown the sausage. Add the crushed red pepper in the last few minutes of cooking. Once brown, set aside. In a heavy saucepan over medium-low heat, melt the butter. Whisk in the flour and cook for several minutes, whisking constantly until the mixture turns golden brown. Slowly whisk in the milk, salt, onion powder, and pepper. Continue to whisk until the gravy thickens. Add 1/2 cup of the cooked sausage and stir to combine.

Cut the biscuits into quarters and scatter them in a single layer in the greased pan. Top with the browned sausage and sprinkle with 1 cup of cheese. In a separate bowl, whisk the eggs with heavy cream until well combined. Pour the egg mixture over the cheese. Pour gravy over the egg mixture and cover with the remaining 1 cup of cheese. Bake uncovered for 30-35 minutes until lightly browned and eggs are set.

Recipe courtesy of Marilles Mauer, Greensburg