Hop onto the “breakfast all day trend” and serve this breakfast for brunch, lunch and dinner, too. No matter what time of day you serve it, this sausage and egg casserole is a make-ahead marvel that allows you to mix ingredients together, then refrigerate it overnight.
By Betty Crocker Kitchens
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
- Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
- Stir remaining ingredients until blended. Pour over cheese.
- Bake uncovered 30 to 35 minutes or until golden brown and set.
You can read full here : https://www.bettycrocker.com/recipes/cheesy-sausage-and-egg-bake/51035216-7320-416b-a288-d7cf6a733402