This is my version of Phyllis Speer's recipe.  Hers is almost identical except that it uses cumin which I do not like. 

2 lbs mild sausage (Williams is less greasy)

1 large onion, chopped

1 can Rotel

8 eggs

8 oz. shredded Mozzarella cheese

1 tube Grands biscuits

12 inch Dutch oven

Coals

Brown sausage and onion in Dutch oven.  I usually cheat and do this on a stove.  Add the can of Rotel.  Make 8 indentions in the sausage/onion mixture and crack an egg into each indention.  Top with shredded Mozzarella, then top with the biscuits, placing the biscuits directly over the eggs.  Bake in Dutch oven with 15 or so coals on top and 8-9 on bottom for about 30 minutes or until the biscuits are brown and the eggs are done.  Turn the lid and dutch oven in opposite directions occasionally.

Variation:  beat eggs together and pour over sausage mixture, then cop with Mozzarella and biscuits.  Some of my folks like this better and it seems to cook faster. 

I add no other seasoning to this recipe.  Almost everyone likes it.  Thanks to Phyllis for coming up with a good one. 

If I cook it totally over coals, I add at least 30 minutes to the prep time.

I learned the hard way to always cook this in cast iron if I cook it in my home oven or the eggs do not get done.  I cook it uncovered in the oven too.