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POSITION oven rack in top third of oven.
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PREHEAT oven to broil. Place jalapeños on small baking sheet; broil, turning occasionally, for about 5 minutes or until charred. Transfer to small bowl and cover with plastic wrap. Let stand for 5 minutes; peel skin. Chop jalapeños coarsely into small pieces (remove seeds for less heat); set aside.
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WHISK together cream, eggs and pinch of salt and pepper in small bowl.
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HEAT oil in 10-inch nonstick ovenproof sauté pan set over medium-high heat; cook breakfast sausages for 4 to 6 minutes or until browned, breaking up meat with wooden spoon. Using slotted spoon, transfer sausages to plate; set aside.
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REDUCE heat to medium; in same sauté pan, cook onion for 4 to 6 minutes or until lightly caramelized. Return jalapeños and sausages to pan, stirring to combine. Pour egg mixture into pan; cook for about 3 minutes or until frittata is almost set but top is still runny. Sprinkle Cheddar over top.
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TRANSFER pan to oven; broil for about 3 minutes or until lightly puffed and cheese is golden brown. Turn off oven; let stand in oven for 5 minutes.
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ARRANGE biscuits on parchment paper–lined baking sheet; place in oven to warm through. Using rubber spatula, loosen frittata from pan and invert onto cutting board; cut into 16 pieces. Sandwich frittata and green tomato slices in biscuits.
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ENJOY
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For an even meatier version, add a few slices of crisp bacon.
