Cheesy Sausage and Egg Bake
Breakfast casseroles remind me of Christmas morning!
Ingredients
- 1
- pound bulk pork sausage, cooked and drained*
- 1 1/2
- cups sliced fresh mushrooms (4 ounces)
- 8
- medium green onions, sliced (1/2 cup)
- 2
- medium tomatoes, seeded, chopped (1 1/2 cups)
- 2
- cups shredded mozzarella cheese (8 ounces) (non dairy, LF)
- 1 1/4
- cups Original Bisquick™ mix (GF Bisquick or a GF biscuit/pancake mix)
- 1
- cup milk (non dairy, LF)
- 1 1/2
- teaspoons salt (kosher)
- 1 1/2
- teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
- 1/2
- teaspoon pepper
- 12
- eggs (if they are available in your area use VeganEgg from Follow Your Heart)
Directions
- 1 Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
- 2 Stir remaining ingredients until blended. Pour over cheese.
- 3 Bake uncovered 30 to 35 minutes or until golden brown and set
- Recipe borrowed from: http://www.bettycrocker.com/recipes/cheesy-sausage-and-egg-bake/51035216-7320-416b-a288-d7cf6a733402
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