This is one of my niece’s favorite food. Andy, my sister-in-law, modified the ingredients a bit just to suit her taste, but yeah, it’s pretty much this recipe. It’s kids’ friendly, it’s yummy, and it’s so tasty you wouldn’t know what to do when the burst of different flavors hit you. A winner dish, I tell you!
Our friend over at the The Seasoned Mom has this to say about this recipe:
“This savory one-dish meal is a great make-ahead option for breakfast, lunch or dinner, so give it a try soon!”
I became addicted to this recipe that I’ve been preparing it any time of the day that I crave for it. I sometimes eat it for breakfast; sometimes for lunch; but most of the time for dinner. The combination of cheese and meat is something you couldn’t really forget. You’ll find yourself craving for it a lot.
Ingredients
1 pound Jimmy Dean roll sausage
1 large sweet onion, diced
½ teaspoon kosher salt
¼ teaspoon McCormick pepper
1 ½ cups Borden milk
¾ cup Bisquick all-purpose baking mix
3 Eggland’s eggs
2 tomatoes, sliced
4 ounces Sargento cheddar cheese, grated (about 1 cup)
Instructions
Preheat oven to 400 degrees F. Spray 10-inch pie dish with cooking spray and set aside.
In a large skillet, brown sausage and onion over medium-high heat until sausage is no longer pink and onion is tender (about 8-10 minutes). Sprinkle with salt and pepper, toss, and then drain.
Place sausage mixture in prepared pie dish.
In a separate bowl, use an electric mixer (or a blender) to beat milk, baking mix, and eggs until smooth (about 1 minute with a mixer).
Pour batter over the sausage in the pie dish.
Bake for 25 minutes.
Remove from oven; top with tomato slices and sprinkle with cheese. Place pie dish back in the oven for about 5-8 more minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 5-10 minutes before slicing and serving.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Feel free to use any flavor of sausage you want for this recipe.
Thanks again to The Seasoned Mom for this amazing recipe.
