Biscuit, Sausage, Egg Casserole

Anyone out there who ends up spending the entire time in the kitchen when they have guests come over? Making sure everything is “perfect” while missing the company of those you called. I grew up watching my mom do it, who grew up watching her mom do it. Mary sat at Jesus’ feet while Martha was distracted with all the preparations. That’s how I feel like I am. Christ himself could come over for dinner, and rather than reveling in His presence, I’d be preoccupied with folding napkins. So this overnight breakfast casserole is for all the Marthas out there. Take a load off. Sit. Talk. And be present.

*Recipe*

- 16 oz breakfast sausage of your choice - 1 Bell pepper, chopped finely - 1 white onion, chopped finely - 2 tomatoes, chopped finely - 1-16 oz can of biscuits - 6 eggs - 1/2 c half and half - salt and pepper - 1 t onion powder - 1 t garlic powder - Cooking spray - 1 c Colby Jack cheese, shredded - 2 T chopped chives

* Brown your sausage and set aside. * In the same pan, use the left over rendered fat to cook your bell peppers and onions. * Cut each biscuit into 6 pieces. * Grease a casserole dish and place the biscuit pieces on the bottom of the dish and sprinkle with a little salt and pepper * Scoop on top the cooked sausage, onions, and bell peppers. * Sprinkle on top of that the shredded cheese and tomatoes. * In a bowl, whisk the eggs, half and half, salt and pepper, and onion and garlic powders, and chopped chives. * Pour the egg mixture on top. * Cover with tin foil and place in the fridge. * Bake in the morning at 350 F for 35 mins.