Bisquick Egg Sausage And Mushroom Casserole Recipes

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BISQUICK SAUSAGE EGG CASSEROLE



Bisquick Sausage Egg Casserole image

This recipe uses Bisqick instead of bread. I like that egg substitute is used for most of the eggs. You can totally change it up with different cheeses, meats & spices. Oh, & I love fresh Roma tomatoes on top! Adapted from a TOH recipe.

Provided by RNthe120

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 lb pork sausage, cooked & drained
1 cup diced onion
2 cups Bisquick reduced-fat baking mix
2 cups sharp cheddar cheese, shredded
2 teaspoons ground mustard
1/2 teaspoon cayenne pepper
2 cups egg substitute (16oz carton equivalent to 8 eggs)
4 eggs
4 cups low-fat milk
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Combine sausage, onions, Bisquick, cheese & spices.
  • In a huge bowl, whisk eggs, egg substitute & milk together.
  • Stir sausage mixture into egg mixture.
  • Pour into greased 9x13 pan.
  • Bake @ 350 degrees for 50-60 minutes until a knife inserted into center comes out clean.

Nutrition Facts : Calories 275.6, Fat 18.8, SaturatedFat 8.3, Cholesterol 113.1, Sodium 691, Carbohydrate 6.7, Fiber 0.3, Sugar 5.8, Protein 19.5

BISQUICK EGG, SAUSAGE AND MUSHROOM CASSEROLE



Bisquick Egg, Sausage and Mushroom Casserole image

I made this recently, it was really good! I added in some cayenne pepper to the sausages, but that is optional. Use the small pork breakfast sausages for this or you can use Italian sausages, casings removed.

Provided by Kittencalrecipezazz

Categories     Pork

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 cups Bisquick baking mix
2/3 cup milk
4 tablespoons mayonnaise
1 1/2 lbs pork sausage (cut into very small pieces or crumbled, can use more or less)
2 (10 ounce) cans sliced mushrooms, well drained
1 medium onion, chopped
1 tablespoon fresh minced garlic (or to taste)
2 eggs
4 tablespoons mayonnaise
3 cups grated cheddar cheese (can use more or less)
3 (4 ounce) cans green chilies (can use more or less)
1/3 cup grated parmesan cheese (or to taste)
grated cheddar cheese or mozzarella cheese

Steps:

  • Set oven to 375 degrees.
  • Butter a 13 x 9-inch baking pan.
  • In a bowl stir together Bisquick mix with milk and 4 tablespoons mayo; whisking vigorously to combine; spread into the baking dish (the batter will be thick).
  • In a skillet brown the sausage, onion and garlic with 3 tablespoons oil; (crumbling the sausage with a wooden spoon as it browns)season with pepper to taste.
  • Sprinkle the sausage mixture evenly over the Bisquick batter in the baking dish, then sprinkle the sliced mushrooms over the sausage mixture.
  • In a bowl whisk eggs with 1/3 cup mayonnaise and chilies until well blended.
  • Add in the shredded cheese; mix to combine, then spoon over the meat (you don't have to cover completely).
  • Sprinkle with grated Parmesan cheese.
  • Bake for about 35-40 minutes.

Nutrition Facts : Calories 939.6, Fat 66.2, SaturatedFat 26.6, Cholesterol 226.1, Sodium 1853.5, Carbohydrate 43.2, Fiber 2.9, Sugar 11.7, Protein 44

CHEESY SAUSAGE AND EGG BAKE



Cheesy Sausage and Egg Bake image

We think this sausage and cheese egg bake is the perfect way to start the day. Love breakfast foods anytime? Pack it for lunch or serve it up for brinner, too. Want to wake up to a no-fuss sausage and cheese breakfast casserole? This recipe can be made ahead and stored in the refrigerator for 8-12 hours, so you can simply pop it into the oven when you're ready to enjoy. Full of fresh ingredients and hearty flavors, a sausage egg bake turns an ordinary morning into one to remember.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 1h

Yield 12

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1 1/2 cups sliced fresh mushrooms (4 ounces)
8 medium green onions, sliced (1/2 cup)
2 medium tomatoes, seeded, chopped (1 1/2 cups)
2 cups shredded mozzarella cheese (8 ounces)
1 1/4 cups Bisquick™ Original pancake & baking mix
1 cup milk
1 1/2 teaspoons salt
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/2 teaspoon pepper
12 eggs

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
  • Stir remaining ingredients until blended. Pour over cheese.
  • Bake uncovered 30 to 35 minutes or until golden brown and set.

Nutrition Facts : Calories 255, Carbohydrate 12 g, Cholesterol 240 mg, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 880 mg

SAUSAGE AND MUSHROOM CASSEROLE



Sausage and Mushroom Casserole image

Traditionally made by my stepmother, Sue, for New Year's Day brunch, this is a wonderful make-ahead dish. It can be prepared with canned cream of mushroom soup or leftover homemade cream of mushroom soup, and you can substitute various kinds of sausage, according to your taste. Serve with Mimosas (pages 246-247) or Bloody Marys (page 245).

Yield serves 4

Number Of Ingredients 8

1 pound breakfast sausage links
8 slices white bread, cut into cubes
1 cup grated Cheddar cheese (4 ounces)
4 extra-large eggs
1 1/2 cups milk
1 tablespoon dry mustard
Kosher salt and freshly ground black pepper to taste
One 14 3/4-ounce can condensed cream of mushroom soup mixed with 1/4 cup milk, or 1 1/2 cups homemade cream of mushroom soup

Steps:

  • Cook the sausage in an 8-inch nonstick skillet over medium heat. Turn it a couple of times so that it browns evenly. Remove the sausage from the skillet and cut into 2-inch pieces.
  • Lightly butter a 9 x 13 x 2-inch baking pan. Pour the bread cubes over the bottom of the pan. Sprinkle evenly with the sausage and Cheddar cheese.
  • Whisk together the eggs, milk, and dry mustard in a large bowl. Pour the egg mixture over the sausage mixture. Cover tightly with aluminum foil and refrigerate overnight.
  • Preheat the oven to 300°F.
  • Remove the pan from the refrigerator, uncover, and pour the mushroom soup mixture over the casserole.
  • Bake the casserole, uncovered, for about 1 1/2 hours or until fairly firm inside and lightly golden on top. Let stand for 5 minutes. Serve warm.

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