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Friday, April 16, 2010

Do-Ahead Egg and Sausage Bake

Do-Ahead Egg and Sausage Bake

I only cook breakfast on the weekends and it isn't guaranteed that I'll make it.  I am not a morning person and I love to sleep in on the weekends.  This recipe is perfect for me.  I make this the night before and just pop it in the oven when I wake up and then hop back in the bed while it bakes.  This was really good - Chicken Legs could have eaten it all himself.  I would double the cheese next time - a little cheese never hurt anything!  It is a great breakfast recipe if you have overnight guests.  We had this for breakfast, but I think it would be really good for dinner too.

Do-Ahead Egg and Sausage Bake

Do-Ahead Egg and Sausage Bake

Do-Ahead Egg and Sausage Bake
Betty Crocker Bisquick Cookbook
(Printable Recipe)

1 pound bulk pork sausage
1 cup Bisquick
1 cup shredded cheddar cheese
2 cups milk
1 tsp ground mustard
1/2 tsp dried oregano
6 eggs, slightly beaten

Grease 2-quart casserole.  Cook sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink; drain.  Mix sausage and remaining ingredients.  Pour into casserole.  Cover and refrigerate at least 4 hours but no longer than 24 hours.  Heat oven to 350.  Bake uncovered about 1 hour or until knife inserted in center comes out clean.

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  1. This comment has been removed by a blog administrator.

  2. I think I have this exact recipe and I've made it before. It's WONderful.

  3. I love this. I think it's called Pennsylvannia Dutch or something like that. We make it for Christmas morning because it makes the house smell so good and you make it the night before.

    Don't you love how it fills you up?

  4. That looks really good. I think I'll make it for supper one night next week.

  5. Mmm, I like how "crispy" it looks on top.

  6. What a delicious dish! But I don't find Bisquick here.

  7. Had this today and it was awesome!!! We made it the night before and baked it in the morning. Fabulous!


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