Heat oven to 450°F. Bake biscuits as directed on can; cool. Cut or tear biscuits into quarters; set aside.
Coat 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and mushrooms; cook 5 to 6 minutes, stirring occasionally, until tender. Add roasted peppers; cook 1 minute or until thoroughly heated.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Layer half of the biscuit pieces and onion mixture in baking dish; sprinkle with 1 1/2 cups of the cheese. Repeat layers.
In large bowl, beat milk, herb seasoning and eggs with wire whisk until well blended. Pour over cheese in dish. Cover; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 1 hour 15 minutes or until top is golden brown and center is set (cover with foil during last 20 minutes of baking to prevent overbrowning, if necessary).