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1 pound Bulk Pork Sausage

3 teaspoons Minced Garlic

2-½ cups Shredded Monterey Jack Cheese, Divided

1-⅓ cup Milk

3 whole Eggs

¾ cups Biscuit/baking Mix

¾ teaspoons Rubbed Sage

¼ teaspoons Pepper

In a large skillet, cook the sausage over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.

Drain. Stir in 2 cups cheese. Transfer to a greased 9-inch deep-dish pie plate.

In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.

Bake at 400°F for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting

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