Breakfast Sausage Bake

2 lbs. sausage

2 T minced garlic

3 1/2 c shredded Monterey Jack cheese, divided

2 2/3 c milk

6 eggs

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.