Eggsellent Easter Brunch Bake

Easter morning can be a little hectic around our house, to say the least.  There have been many times over the years that by the time we head out the door for Easter services the kids have only had sugar in their bellies.  Not necessarily a good thing when you are going to require them to sit for a bit!
  Living on a farm with chickens we almost always have fresh eggs.  I was unprepared for supper one evening after we had been out for the day and thought I would put a spin on the boring eggs.  My family loved this creation so much! It is an easy peasy French Toast Bake.

What you need: (this made enough to fill a 9x13 baker)
     Pam,  2 packs of refrigerated biscuits mix, a dozen large eggs, 3 T milk, 1/2 cup of granulated sugar, a tablespoon of cinnamon, a dinner plate and a 9x13 baker.  Optional: Maple syrup

What you need to do:
     Preheat your oven to 375.  Spray your pan with Pam or other cooking spray.  Cut your biscuits      into quarters and roll into balls.  Mix cinnamon and sugar together and pour onto large plate.
     Roll biscuit balls in the cinnamon sugar mixture and place in the bottom of the baker.
   Scramble eggs and milk together and pour into the baker over biscuits
Bake in preheated oven until set, about 45 minutes
Serve with maple syrup if desired.
Enjoy!