Starting since Thanksgiving, we're eating meat (!). Only about once a week now, and so far it's been turkey cuts from Whole Foods (still haven't figured out what I'm doing with two drumsticks!). Today I'm adding a breakfast casserole. Of course, you don't have to add meat, but we found some gorgeous Sicilian-style chicken sausage at Trader Joe's and I had to find an immediate use for it.
This was taken somewhat from the Cooks.com recipe for Bisquick Casserole, with my own alterations. You could jazz it up with something more South-Western, like sharp Cheddar cheese and green chillies as well.
Step 1: Brown meat and veggies
- Heat about 1 T of olive oil in a cast iron pan. Crumble *ETA: about 1/2 lb* sausage with your hands, and add about 1 C chopped onion. You can also stir in other veggies like sliced Crimini mushrooms or chopped green peppers. Let it all brown together, then transfer to an oven-safe dish.
Step 2: Make egg-mixture
- Deglaze bits of onion from bottom of pan with 3/4 C milk. Pour into oven-safe dish.
- Measure another 3/4 C milk. Crack 5 eggs into milk. Stir together.
- Measure 3/4 C Bisquick or pancake mix. Stir into egg-mixture until semi-lumpy. Pour the entire mixture into oven-safe dish. Give a good stir to make sure milk is mixed in.
Step 3: Add lots of cheese
- I found a lovely Gruyere-Swiss blend. Double or triple the amount in the recipe - around 2-3 C of shredded cheese. Stir into the oven-safe dish and sprinkle a bit on top.
Step 4: Bake and cool
- Bake at 350 degrees for 30 minutes or so, uncovered. Check doneness with a knife inserted in the middle. No runny egg should stick to knife. Let cool for about 5-10 minutes, then slice and serve while warm and melty.
This would be a wonderful Christmas morning breakfast - I just might make it again and package it in the freezer for an easy dish. Enjoy!