Thursday, December 8

Elizabeth's Breakfast Casserole

I created this Breakfast Casserole by changing a recipe I found in an old Betty Crocker's Bisquick Cookbook years and years ago.  The original recipe was for an Impossible Taco Pie or Impossible Seafood Pie, something like that.
And we seem to go back and forth on the name, either calling it a Breakfast Casserole or a Breakfast Quiche.

I usually make this recipe around the Holidays, for Thanksgiving morning and Christmas and New Year's Day. It's easy to make, a breeze to serve and clean up and it can be made for a few guests or a house full.

Hints and Tips:
  • I cook the sausage the night before then store in the refrigerator until the next morning. 
  • Either sage or savory sausage adds the most flavor to this recipe
  • You can substitute cooked, crumbled bacon for the sausage, but we like sausage best. 
  • This recipe can be increased by adding more eggs, milk, and Bisquick.

Our yummy farm fresh eggs


1 pound sausage
1 ½ - 2 cups shredded cheddar cheese
½ cup Bisquick baking mix
1 cup milk
6 – 8 eggs
Salt and pepper to taste
Parsley for garnish

Cook sausage and crumble into a buttered baking dish

Cook sausage until done. Make sure to chop into small pieces while cooking. Drain.
Crumble sausage into a buttered 8 x 8-inch baking dish.

Slightly beat eggs

In a small bowl, lightly beat the eggs together. Set aside.
In a medium bowl, mix the Bisquick into the milk.  Add the eggs and mix well.
Add the cheese and spices.  

Add milk and Bisquick, then add spices

Pour mixture over sausage in the baking dish.  Sprinkle a little parsley on top, if desired. 
Bake for 35 to 40 minutes at 400 degrees or until golden brown.  
Let cool slightly before cutting.  

I am in the middle of cross stitching Christmas ornaments to give as gifts and getting the house ready for a birthday party this weekend.  We always seem to be so busy this time of year and the Holiday season goes by way to fast for me. 


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