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SAUSAGE & MUSHROOM EGG BAKE

Active Time : 20 minutes
Total Time : 80 minutes + refrigeration
Serves : 12 servings
INGREDIENTS
  • 1 16 ounce chub mild pork sausage thawed
  • 1 8 ounce package sliced button mushrooms
  • 2 3/4 cups milk
  • 1 1/2 cups all-purpose biscuit & baking mix
  • 1 10.5 ounce can cream of mushroom soup
  • 8 large eggs beaten
  • 2 cups shredded mild Cheddar cheese
DIRECTIONS

In large skillet over medium-high heat, cook and crumble sausage until no longer pink; drain. Add mushrooms; continue cooking until softened (about 3-5 minutes). Set aside.

In large bowl, combine milk, baking mix, soup and eggs. Stir in sausage mixture and cheese. Transfer to a greased 13x9-inch baking dish. Refrigerate, covered, 4 hours or up to 24 hours.

Bake, uncovered, in a preheated 350°F oven 1 hour or until knife inserted in center comes out clean.