A little prep the night before makes for a delicious breakfast in the morning! Double for a 9x13 pan, though I think I still use 1 lb. sausage even when doubled. Thanks to my SIL, Krista, for this yummy recipe.
1
c.
Bisquick mix
1
c.
shredded cheddar cheese
2
c.
milk
1
tsp. ground mustard
½
tsp. dried oregano
6
eggs, slightly beaten
1 lb. bulk pork sausage, cooked and drained
Mix all ingredients in large bowl. Cover and refrigerate at least 8 hours, but no longer than 24.
Heat oven to 350°. Grease a square 2-qt. casserole. Pour egg mixture into casserole. Bake, uncovered, about 1 hour or until knife inserted in center comes out clean. High altitude: decrease Bisquick to 2/3 cup. Bake 1 ¼ hours.
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