Perfect for a fall breakfast, the flavors of pork and caramelized apples taste great together on a cool weekend morning.
Upside-Down Apple and Sausage Breakfast Pie
Prep Time: 20 minutes
Start to Finish: 50 minutes
4 servings
1 package (12 oz) reduced-fat bulk pork sausage
2 tablespoons butter or margarine
2 tablespoons packed brown sugar
¼ teaspoon ground cinnamon
1 apple, peeled and thinly sliced
2 eggs
1/2 cup Original Bisquick® mix
½ cup milk
Heat oven to 400°F.
Cook sausage in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until no longer pink; drain.
Place butter in 9-inch pie plate; bake 2 to 3 minutes or until butter is melted. Brush melted butter over bottom and sides of pie plate. Sprinkle brown sugar and cinnamon evenly over melted butter in pie plate.
Arrange apple slices over brown sugar mixture.
Spoon cooked sausage over apple.
In medium bowl, beat eggs slightly with whisk or hand beater. Beat in Bisquick mix and milk, just until blended; pour over sausage in pie plate.
Bake 25 to 30 minutes or until edges are golden brown.
Immediately loosen edge of pancake and turn upside down onto heatproof serving plate.
Tip: Cubed ham can be substituted for the pork sausage.