• 1 pound of breakfast sausage
• 1 tube of refrigerated buttermilk biscuits 
• 1 medium onion, chopped
• 1 pound baby bella mushrooms, chopped
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 6 eggs
• 1/2 cup milk
• 1 teaspoon Italian seasoning
• salt and pepper to taste

Preheat the oven to 350 degrees.

Cook the sausage in a skillet on medium high heat. Drain any grease, set aside. Place the chopped onion in the same pan. You may need to add a little oil to the onions. Let the onions cook for a few minutes then add in the chopped mushroom. Cook until tender. Set aside. 

Cut each biscuit into 8 pieces and place in the bottom of a greased 9×13 baking dish. Add the sausage in a even layer. Top with the onion and mushroom mixture. Sprinkle with cheese. 

In a medium sized bowl whisk together the eggs, milk, Italian seasoning and salt and pepper. Pour the egg mixture over the rest of the ingredients.

Bake for 30 minutes or until a knife comes out clean in the middle of the dish.