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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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It's a snap to make this dish using baking mix. I got the idea from a similar recipe with hamburger and cheddar cheese. That version was too bland for my family, but I made a few changes, and this is a hit! Ingredients:
1 pound bulk pork sausage |
1 cup chopped onion |
1 cup chopped sweet red pepper |
1/2 cup chopped fresh mushrooms |
3 teaspoons minced garlic |
2-1/2 cups (10 ounces) shredded monterey jack cheese, divided |
1-1/3 cups milk |
3 eggs |
3/4 cup biscuit/baking mix |
3/4 teaspoon rubbed sage |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
2. In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
3. Bake at 400° for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.
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