Preheat your oven to 375°F and grease a 9x13-inch baking dish with butter or cooking spray. This ensures even browning and makes cleanup easier. While the oven preheats, you can move on to assembling your ingredients.

Cut the refrigerated biscuits into quarters and spread them evenly across the bottom of the prepared baking dish—they don't need to be perfectly neat as they'll expand during baking. Scatter the browned and drained breakfast sausage over the biscuits, then top with the shredded sharp cheddar cheese. I like using sharp cheddar instead of mild because it gives the bake a more robust, savory flavor that really stands out.

In a medium bowl, whisk together the room-temperature eggs, milk, salt, and black pepper until completely smooth and well combined. Room-temperature eggs blend much more smoothly than cold ones, which helps create an even custard. Make sure there are no visible streaks of egg white in the mixture—proper whisking ensures even cooking throughout the bake.

Pour the egg custard mixture slowly and evenly over the layered biscuits, sausage, and cheese, allowing it to soak down through the layers. Be patient with the pour—this helps the custard penetrate all the way to the bottom. Place the baking dish in the preheated 375°F oven and bake for 30 to 35 minutes, until the top is golden brown and the center is just set (it should jiggle slightly when gently shaken). The bake is done when a knife inserted in the center comes out clean or with just a few moist crumbs.

Remove the bake from the oven and let it rest for 5 minutes before serving. This allows the structure to set slightly and makes it easier to cut clean portions. Serve warm and enjoy—this dish is perfect for breakfast, brunch, or even a quick dinner.