1 tablespoon unsalted butter, plus extra for buttering the pie plate
4 pieces prepared biscuit dough (about 8 ounces)
8 ounces breakfast sausage, casings removed
1 cup half-and-half
1 large whole egg plus 1 large egg yolk
1 scallion, sliced
Kosher salt and freshly ground black pepper
2 ounces white Cheddar or Monterey Jack cheese, grated (about 1/2 cup)
Adjust an oven rack to the middle position and preheat the oven to 375 degrees F.
Lightly grease a 9-inch pie plate, including the lip, with butter. Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Fork the bottom many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on.
Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage pieces up with a spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom of the pan. Remove from the heat.
Whisk the egg and egg yolk together in a medium bowl and slowly add the half-and-half and sausage mix to the bowl in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper. Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot.
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