2 lbs. sausage
2 T minced garlic
3 1/2 c shredded Monterey Jack cheese, divided
2 2/3 c milk
1 1/2 c Edwards Mill Biscuit Mix
3/4 tsp crushed red pepper
3/4 tsp oregano
3/4 tsp sage
3/4 tsp fennel
3/4 tsp rosemary
3/4 tsp marjoram
1/2 tsp sea salt
1/2 tsp black pepper
Preheat oven to 325.
Lightly grease 9 x 13 baking pan.
In a large skillet, cook sausage over medium heat until sausage is no longer pink. Drain grease. Stir in 3 cups shredded cheese and minced garlic. Spread into 9 x 13 pan.
In a medium bowl, add Edwards Mill Biscuit mix, spices, eggs, and milk. Stir until well combined. Evenly pour over sausage. Bake 20-25 minutes. Sprinkle remaining cheese on top, bake additional 2-5 minutes, or until melted.
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