Cheesy Sausage and Egg Bake

Cheesy Sausage and Egg Bake

Not just for breakfast! Try it for supper too because you can make it up to 12 hours ahead of time.

Prep Time

25

Minutes

Total Time

1:00

Hr:Mins

Makes

12

servings

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)
1 1/4
cups Original Bisquick® mix
1
cup milk
1 1/2
teaspoons salt
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2
teaspoon pepper
12
eggs
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
*Chorizo or hot Italian sausage can be substituted.
Do-Ahead:
This bake can be made 8 to 12 hours ahead. Make as directed through step 2; cover and refrigerate. When ready to bake continue as directed in step 3, (bake time may be longer).

Nutrition Information:

1 Serving (1 Serving)
  • Calories 255
    • (Calories from Fat 145 ),
  • Total Fat 16 g
    • (Saturated Fat 6 g,),
  • Cholesterol 240 mg;
  • Sodium 880 mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 1 g,
  • Protein 17 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.