Cheesy Southwest Egg Bake

Cheesy Southwest Egg Bake 1 package (12 oz) bulk chorizo or spicy pork sausage 1/2 cup chopped onion 3/4 cup chopped bell pepper (any color) 10 eggs 1/4 cup whipping cream 2 cups shredded pepper Jack or Mexican cheese blend (8 oz) 1 teaspoon red pepper flakes 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits 1 tablespoon vegetable oil Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving