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1
Heat olive oil in a cast iron skillet over medium high heat.
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2
Cook sausage in it as you break it up until browned and cooked through completely.
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3
Take pan off heat and set aside to let the sausage cool.
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4
This is important so that it doesnt scramble the eggs in the custard.
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5
While sausage cools, spray an 8x8 baking pan liberally with cooking spray.
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6
Crumble all the biscuits into the baking pan in a coarse crumb and press them down into an even layer.
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7
Whisk eggs, milk, Sriracha, salt and pepper together in a bowl to make the custard binder for the casserole.
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8
Spread the cooled sausage out in an even layer on top of the biscuits and pour the custard over everything to coat it all.
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9
Press down gently to make sure everything gets coated in the custard evenly.
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10
Top the casserole with pepper jack cheese.
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11
Cover the baking dish with foil and let the casserole sit in the refrigerator overnight.
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12
In the morning, preheat oven to 350 degrees F and uncover the casserole.
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13
Bake for 40 minutes or so to completely melt the cheese and set the custard.
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14
Take it out and let it cool for a few minutes, then cut into quarters and serve immediately!
