After Thanksgiving Breakfast Bake

This is my favorite dish to make after thanksgiving night or when I have leftover scalloped potatoes. It’s hearty and kids devour it! If you don’t have any leftover scalloped potatoes and don’t feel like making a batch from scratch, boxed scalloped potatoes are cheap, tasty and work great with this dish.

4 cups leftover Scalloped Potatoes
1 pound Breakfast Sausage
2 cloves Garlic; finely minced
1 ½ cups Cheddar; divided
1 pad of Butter
12 large Eggs
½ teaspoon Rubbed Sage
1 cup Leftover Ham; chopped
½ cup Onion; chopped
½ cup Bell Pepper; chopped
¼ cup Tomato; cored & chopped
¼ cup Milk
½ teaspoon Garlic Powder
Salt and Pepper to taste
3 leftover Biscuits; halved

Preheat oven to 400°F and layer the leftover scalloped potatoes over the bottom of a greased baking dish.
Heat a skillet over medium-high heat and brown the sausage until cooked through. Ladle the sausage over the potatoes and top with 1 cup cheddar. Cover with foil and bake for 10-12 minutes.
Meanwhile, combine the eggs, ham, remaining cheese, vegetables, milk and seasonings in a large bowl. Heat a skillet over medium heat and add the butter. Pour in the egg mixture and scramble lightly until half set, but still slightly runny. Remove the baking dish from the oven and scoop the eggs over the sausage mixture, topping with the halved biscuits. Reduce oven temperature to 350°F.
Re-cover with foil and bake an additional 10 minutes or until the eggs are fully set and the biscuits are heated through.
Enjoy!