Breakfast Egg Casserole

1 lb pork sausage, plain or sage-flavored
1 tube refrigerated "Grand" style biscuits
2 C shredded cheese (cheddar, mozzarella, or a combination)
8 eggs, lightly beaten
1 C milk (skim, 2%, or whole)
1/4 tsp salt
black pepper

Preheat the oven to 425 degrees. Spray a 9 x 13-inch casserole dish with cooking spray. In a ten-inch skillet over medium heat, crumble the sausage and cook, stirring frequently, for about eight minutes until lightly browned. While the sausage cooks, place the biscuits on the bottom of the pan, pressing and pinching them to form a crust with no holes and slightly reaching up the sides of the pan. Drain any accumulated fat from the cooked sausage and sprinkle it over the biscuits. Top with cheese. In a medium bowl, beat the eggs and then add the milk and spices. Gently pour into the dish and bake for about 30 minutes until browned around the edges and set in the center. Let stand for five minutes before cutting into squares to serve.