Impossible Breakfast Pie
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | cup |
biscuit baking mix (bisquick)
|
*
|
| ½ | teaspoon |
oregano
|
|
| 1 | pound |
sausage
|
|
| 1 | cup |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 473 | ml |
milk
|
|
| 5 | ml |
dry mustard
|
|
| 237 | ml |
biscuit baking mix (bisquick)
|
*
|
| 2.5 | ml |
oregano
|
|
| 453.6 | g |
sausage
|
|
| 237 | ml |
cheddar cheese
shredded |
|
Directions
Brown and drain sausage.
Mix all ingredients together and cover.
Refrigerate overnight.
Preheat oven to 350℉ (180℃).
Pour into greased 2-qt. casserole; bake until knife inserted in center comes out clean, about 1 hour.
