Preheat oven to 350°F. Spray a 9x13-inch baking dish well with nonstick cooking spray. Set aside.
Slice biscuits into quarters and place pieces in the sprayed baking dish.
2 cans refrigerated biscuit dough
In a large bowl, whisk 10 eggs together.
10 large eggs
Add milk, shredded cheddar cheese, cooked breakfast sausage, bell pepper, dried oregano, salt, and pepper to the egg mixture and stir well to mix.
¾ cup milk, 1 cup shredded cheddar cheese, 2 cups cooked breakfast sausage, 1 red bell pepper, 1 teaspoon dried oregano, ¼ teaspoon kosher salt, ¼ teaspoon ground pepper
Pour egg mixture over the biscuits in the baking dish.
Place baking dish in oven for 25 minutes. After 25 minutes, remove from oven and cover lightly with aluminum foil and return to oven for 10 minutes.
In a small bowl, stir together melted butter, garlic powder and dried parsley.
¼ cup unsalted butter, 1 teaspoon garlic powder, 1 teaspoon dried parsley
Remove baking dish from oven, remove aluminum foil and spread melted butter mixture evenly over casserole. Cover again with aluminum foil and return to oven to bake for 10 more minutes (this will be 45 minutes bake time total).
Remove casserole from oven and insert knife in middle of casserole to test if eggs are thoroughly cooked.
Let casserole cool for 5 minutes before slicing and serving.