Sausage, Egg & Biscuit Breakfast Casserole

1 lb breakfast sausage
7 eggs
1 cup milk
1 cup heavy cream
1 tsp salt
1 tsp pepper
8 frozen buttermilk biscuits, slightly thawed, halved
2 cups shredded cheddar cheese, divided

Preheat oven to 375. Lightly spray a 7x11-inch dish with cooking spray. Brown sausage in pan, breaking into chunks. Reserve fat. Whisk together eggs, milk, cream, salt and pepper in a large measuring cup. Set aside.

Slice each biscuit in half with serrated knife. Place biscuit bottoms in baking dish. Sprinkle half of cooked sausage over biscuits and top with half of the cheese. Place remaining biscuits on top of cheese and cover with remaining sausage. Pour egg mixture over biscuits. (Can cover and refrigerate overnight). Bake 30 minutes. Sprinkle remaining cheese over casserole and bake until eggs are set, about 10-15 minutes. Let casserole stand 10 minutes before serving.

Serve with Country Gravy:
Sausage drippings
3 Tbsp unsalted butter
3 Tbsp flour
2 cups milk
2 tsp dried sage
Salt, pepper and red pepper flakes to taste

Melt butter into sausage drippings over medium heat. Add flour one Tbsp at a time and whisk until smooth. Add milk slowly, stirring constantly. Cook for 6-8 minutes until thickened and season to taste.