Oh, how good your home smells when this is baking in the oven! This egg casserole has a crunchy, cheesy top and a sponge like center-yum! My husband’s great-grandmother’s recipe gets lightened up with turkey sausage (trust me, you won’t miss the greasy pork alternative) and has depth of flavor from local, organic produce. Serve as a family dinner with a side salad, and reheat for breakfast throughout the week. It can even be microwaved for a quick heat-and-eat meal.
1-2 tablespoons olive oil
½ large white onion, diced finely
1 Anaheim pepper (or bell pepper), seeded, deveined, and diced finely
1 jalapeño, seeded, deveined, and diced finely
1 lb. turkey sausage
2 cups milk
1 ½ cups Bisquick
1 cup shredded cheese (I used a blend of Monterey jack, cheddar, and mozzarella because they melt well)
Preheat oven to 350° F. Grease 9x12 baking dish with nonstick spray.
Heat olive oil in a large sauté pan over medium-low heat.
Add diced onion, pepper, and jalapeño and sauté for 5 minutes.
Add turkey sausage and cook until browned evenly, using a wooden spoon to break into small bite-size pieces.
Meanwhile, in a large bowl, whisk together eggs and milk. Add Bisquick and cheese and whisk until combined (lumps are okay, like a pancake mix!).
When sausage has completed cooking, add sausage-veggie mixture to greased baking dish. Pour wet mixture evenly on top.
Bake for 1 hour and 15 minutes.
Enjoy hot for dinner with a side salad, and then as a quick heat-and-eat breakfast the next day (or two)!