Mexican Egg Casserole 2 - Recipe

Butter a 2 1/2 to 3 quart baking dish. Split the biscuits and line the baking dish with the biscuit halves, cut side up. Brown sausage in a large skillet with onions, breaking up the sausage as it cooks. Add the Chile peppers and seasonings. Sprinkle the sausage mixture evenly over the biscuit layer. Top with cheese. In a large bowl, whisk together the eggs and milk with salt and pepper. Pour over the cheese layer. Bake for about 25 to 30 minutes, until set. A knife should come out clean when inserted in the center. Serve with sliced tomatoes or fresh salsa on the side. Serves 6 to 8.