Breakfast Sausage Casserole

From the kitchen John Gallaspy

1 big can Pillsbury Grand biscuits (8)

1 lb. hot sausage, browned and drained

1/2 c. shredded Cheddar cheese

5-6 eggs

1 small can chopped green chilies, drained

Salt & pepper

Coat a Bundt (angel cake without ridges) pan with vegetable spray and press three of the biscuits flat in the bottom. Cover biscuits with sausage. Whip eggs and pour over sausage. Sprinkle eggs with cheese and then chilies. Salt and pepper to taste. Cover with remaining biscuits (flattened). Cook in pre-heated 375 degree oven for 35 to 40 minutes, or until done. Dump upside down on a large plate, slice and serve.