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

Comments

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