📖 Instructions

1. **Preheat Oven & Prep Dish:** First things first, you'll want to get your oven ready. Crank that baby up to 375°F (190°C). While it's heating, grab a standard 9x13 inch baking dish. Give it a good spray with non-stick cooking spray, making sure to get the corners too. This small step saves you a lot of grief later when you’re trying to serve up those delicious portions without anything sticking.
2. **Cook the Sausage:** Place a large skillet over medium-high heat. Add your ground breakfast sausage and break it up with a spoon as it cooks. Stir it frequently, making sure it browns evenly on all sides. You want it cooked through and nicely crumbled, with no pink bits left. This usually takes about 6-8 minutes. Once it's done, drain off any excess grease. You don't want a greasy bake, trust me! Set the cooked sausage aside in a separate bowl for a moment.
3. **Prepare the Biscuits:** Open up those cans of refrigerated biscuits. On a clean cutting board, take each biscuit and cut it into 6-8 smaller pieces. You don't need to be super precise here; rustic chunks are totally fine. These biscuit pieces will be the lovely, fluffy base of your bake, so make sure they're ready to go.
4. **Whisk the Eggs & Milk:** In a large mixing bowl, crack all 12 of your large eggs. Pour in the milk (I like whole milk for richness, but 2% works too!). Season with salt, pepper, and garlic powder. Now, get a whisk and go to town! Whisk everything together until the eggs are well beaten and the mixture is smooth and slightly frothy. You want to incorporate a bit of air, so don't be shy with that whisk!
5. **Combine & Layer:** Add the cooked, drained sausage to the egg and milk mixture. Give it a good stir to combine everything evenly. Now, grab your prepared baking dish. Spread about half of your biscuit pieces across the bottom of the dish in an even layer. Pour half of the egg and sausage mixture over the biscuits. Sprinkle about half of the shredded cheese over this layer. Repeat with the remaining biscuit pieces, egg and sausage mixture, and then top with the rest of the shredded cheese. Don't worry if it looks a little messy; it's all going to bake into something glorious!
6. **Bake to Perfection:** Carefully place your filled baking dish into the preheated oven. Bake for 30-40 minutes. The exact time might vary slightly based on your oven, so keep an eye on it. You're looking for the biscuits to be golden brown and puffed up, and the eggs to be completely set in the center. A good test is to insert a knife into the center; if it comes out clean, you're good to go!
7. **Rest & Serve:** Once it's beautifully golden and cooked through, pull the baking dish out of the oven. This part is crucial for making sure it sets properly: let it rest for about 5-10 minutes before slicing and serving. This resting period allows the eggs to finish setting and makes for cleaner cuts. Serve hot and enjoy that wonderful, comforting breakfast! Sometimes I garnish with a sprinkle of fresh chives or parsley for a pop of color and freshness, but it's completely optional.