Sausage Pasta Bake (Breakfast Version)

Ingredients

• 1 lb rotini pasta (cooked and drained)
• 6 biscuits (cooked and torn into 1/2-inch pieces)
• 1 lb ground breakfast sausage
• 1/2 cup diced onion
• 1 red bell pepper (diced)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 4 cups milk
• 3 cups shredded Colby Jack cheese (divided)
• 4 large eggs

Instructions

1. 1

   Preheat oven to 375°F and lightly grease a 9x13 baking dish with nonstick cooking spray.

2. 2

   In a large skillet, add sausage, onion, and red bell pepper. Cook over medium-high heat, stirring frequently, until sausage is browned and no longer pink. Drain grease if needed. Stir in salt, garlic powder, paprika, and black pepper.

3. 3

   Add cooked rotini pasta to the prepared baking dish. Spread sausage mixture evenly over the pasta.

4. 4

   In the same skillet, melt butter. Add flour and whisk constantly for 1 minute to form a roux. Slowly whisk in milk, a little at a time, until smooth. Bring mixture to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened. Remove from heat and stir in 1 cup of shredded cheese until melted.

5. 5

   Sprinkle 1 cup of cheese over the sausage and pasta in the baking dish. Pour cream sauce on top and stir gently so everything is coated

6. 6

   In a medium bowl, whisk eggs. Stir in the remaining 1 cup of cheese. Add biscuit pieces and toss to coat. Spread biscuit mixture evenly over the pasta and sauce

7. 7

   Place dish in the oven and bake for 25 minutes, or until a knife inserted in the center comes out clean and the middle is hot. Let casserole rest for 5 minutes before serving warm.