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Cheesy Sausage and Egg Bake
A hearty breakfast casserole packed with savory pork sausage, fresh vegetables, and melted mozzarella cheese. It uses a baking mix base to create a fluffy, satisfying texture that binds the eggs and fillings together. Perfect for holiday mornings or weekend brunches, this make-ahead dish rests in the fridge overnight so you can simply pop it in the oven the next day. The combination of earthy mushrooms, bright tomatoes, and aromatic oregano delivers rich, comforting flavor in every bite.
Ingredients
- 1 lb bulk pork sausage
- 1½ cups sliced fresh mushrooms (4 oz)
- 8 medium green onions, sliced (½ cup)
- 2 medium tomatoes, chopped (1½ cups)
- 2 cups shredded mozzarella cheese (8 oz)
- 1¼ cups Original Bisquick mix
- 1½ teaspoons salt
- 1½ teaspoons chopped fresh or ½ teaspoon dried oregano leaves
- ½ teaspoon pepper
- 1 cup milk
- 12 eggs
Instructions
- 1Grease a 13x9-inch baking dish with cooking spray. In a skillet over medium-high heat, cook the pork sausage for 5 to 7 minutes until browned and cooked through, then drain the excess fat. Spread the cooked sausage, sliced mushrooms, green onions, chopped tomatoes, and shredded mozzarella cheese evenly in the prepared baking dish.
- 2In a large mixing bowl, whisk the baking mix, salt, oregano, black pepper, milk, and eggs together until completely smooth. Pour this liquid mixture evenly over the layered ingredients in the baking dish.
- 3Cover the baking dish tightly. Place it in the refrigerator to chill for up to 24 hours.
- 4Preheat the oven to 350°F. Remove the cover from the baking dish and bake for 30 to 35 minutes, or until the top is golden brown and the eggs are fully set.