Gluten-Free Impossibly Easy Breakfast Bake

Gluten free cheesy egg bake? Try our tasty version thanks to Bisquick® Gluten Free mix. MORE+ LESS-

By Betty Crocker Kitchens

October 2, 2013

package (16 oz) bulk pork sausage

medium red bell pepper, chopped

medium onion, chopped

cups frozen hash brown potatoes

cups shredded Cheddar cheese (8 oz)

3/4

cup Bisquick™ Gluten Free mix

cups milk

1/4

teaspoon pepper

eggs

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1

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage, bell pepper and onion over medium heat, stirring occasionally, until sausage is no longer pink; drain. Mix sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
2

In medium bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour over sausage mixture in baking dish.
3

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 3 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.