1 pound Bulk Pork Sausage
3 teaspoons Minced Garlic
2-½ cups Shredded Monterey Jack Cheese, Divided
1-⅓ cup Milk
3 whole Eggs
¾ cups Biscuit/baking Mix
¾ teaspoons Rubbed Sage
¼ teaspoons Pepper
In a large skillet, cook the sausage over medium heat until meat is no longer pink.
Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese.
Transfer to a greased 9-inch deep-dish pie plate.
In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper.
Pour over sausage mixture.
Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean.
Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted.
Let stand for 10 minutes before cutting.