Breakfast pot pie

(Inspired by: Pot pies)

* measurements, not list depends on the size

 Serves: 8

1 lb. Breakfast sausage
1 c. Sliced carrots
 1/3 chopped onion
1/2 c. Celery
8 eggs
Spinach*
Can cream of mushroom soup *
1 can biscuit dough


Directions:

1. Cook the sausage until browned, then reusing the same pan (after cleaning) scramble eggs inside the pan.

2. Then using a medium to large soup pot add in everything except biscuit dough, and sausage & eggs.

3. Once everything is completely cooked combine everything into one pot, stir and season with Cayenne pepper plus salt.

4. Place mixture into individual souffle bowls, adding biscuit dough using your finger to press it down.
Then poke holes into the dough to vent and bake until the biscuit is lightly golden brown.