In a medium skillet over medium high heat break up sausage and add diced green pepper, diced onion and 1 TBS butter. Cook until sausage is no longer pink and peppers & onions are softened.
Spray a large Bundt pan with non-stick cooking spray very well. Place Bundt pan onto a sheet pan. Place 3 pats of butter into prepared pan and place into cold oven. Turn oven on to 350 degrees and let preheat. The butter should melt & start to sizzle in pan. Remove pan from oven once temperature is 350 degrees. NOTE: keep oven at 350 degrees. Crack 3 eggs into a large bowl. Whisk in milk, salt, black pepper, garlic powder, onion powder, and smoked paprika.
Mix in the cooked sausage, peppers, onions and the shredded cheddar cheese to the egg mixture.
Open can of biscuits and cut one biscuit into 8 pcs. Place into egg mixture and carefully stir. Cut remaining biscuits into 8 pcs each. place into mixture 8 pcs at a time and stir to prevent them from sticking together.
Carefully place biscuit mixture into prepared Bundt pan. (DO NOT PRESS DOWN.)
Place Bundt pan back on sheet pan and place into preheated 350 degree oven for 25-27 minutes until golden brown on top and toothpick inserted comes out clean.
Let sit on counter top in Bundt pan for 5 minutes. Take a spoon or knife and run it along the inside between the pan and cooked biscuit to help loosen it up. Then go between the tube of the pan and the biscuit and loosen it up there.
Place your serving plate upside down on top of the Bundt pan. Holding the plate and pan tightly, flip it over and give it a shake to help pop it out.NOTE: if it does not come out, turn it back over and take a knife and go down further into pan to help loosen it up more. Let cool on serving plate a few minutes, garnish with parsley, then pull apart your breakfast.
