Biscuit Topped Breakfast Casserole

1 package STOUFFER’S® Family Style Favorites Scalloped Potatoes*
1 pound bulk breakfast sausage, fully cooked, drained and crumbled
5 large eggs, slightly beaten
2 cups (8-ounces) shredded cheddar cheese
3/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1 (12-ounce) package refrigerated biscuit dough

Combine potatoes, fully cooked sausage, eggs, 1 1/4 cups Cheddar cheese, onion powder and black pepper in 9 x 13-inch baking pan.

Bake in preheated 400°F (205°C) oven for 25 minutes. While potato mixture is baking, slice each round of biscuit dough in half to make half moons.

Carefully Remove potato mixture from oven; top with biscuit dough and sprinkle with remaining cheese.

Bake an additional 15 to 17 minutes or until biscuits are fully cooked and knife inserted in potato mixture comes out clean.

Makes 10 servings.

*Defrost: Cut film to vent. Microwave on HIGH power for 15 to 17 minutes. Stir.