Preheat your oven to 375°F (190°C).

Chop the bell pepper, onion, and garlic. If using spinach, give it a rough chop.

If using refrigerated biscuits, cut each biscuit into quarters.

Heat 1 tbsp olive oil or butter in a large skillet over medium heat.

Add the breakfast sausage and cook until browned, breaking it into small pieces with a spatula.

Remove the sausage from the skillet and set aside.

In the same skillet, sauté the diced bell pepper, onion, and garlic until softened (about 5 minutes). If using spinach, add it at the end and cook until wilted.

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, paprika, and thyme (if using).

Stir in the cooked sausage and sautéed veggies until well combined.

Grease a 9x13 inch baking dish with butter or cooking spray.

Spread the biscuit pieces evenly across the bottom of the dish.

Pour the egg and sausage mixture over the biscuits, ensuring everything is evenly distributed.

Sprinkle the shredded cheese on top for a gooey, golden finish.

Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.

Let the casserole cool for 5 minutes before serving.

For an extra crispy top, broil the casserole for 1-2 minutes at the end of baking. Just keep an eye on it to avoid burning!