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Savory Sausage and Egg Cassarole




Source of Recipe


Bev Anderson


Recipe Introduction


Makes 12 servings-great for a large group
Bake 35 minutes at 350 degrees or until done



List of Ingredients




Shortening to grease 13 X 9 in baking dish
2 pounds of bulk pork sausage
½ pound Mushrooms
16 green onions with tops
3 medium tomatoes
1 ½ cup frozen shredded hash browns
3 cups shredded mozzarella cheese
1 ¼ cups original Bisquick
1 cup milk
1 ½ tsp salt
½ tsp pepper
1 ½ tsp chopped freesh or ½ tsp dried oregano leaves
14 eggs


Recipe



Directions:
Heat oven to 350 degrees. Grease the bottom and sided of the rectangular pan with shortening.
Thaw hash browns.
Cook sausage in skillet over medium heat stirring to scramble sausage until done. Strain fat and discard fat.
Cut the mushrooms into small pieces. Cut and discard the tip of the green onion with the stringy end. Cut green onions into thin slices, including some of the green part. Chop tomatoes.
Layer sausage, mushrooms, onions, tomatoes, hash browns and cheese in greased pan.
Beat bisquick, milk, salt, pepper, oregano and eggs in large bowl until well mixed. Pour over layers in pan.
Bake uncovered 30-35 minutes or until golden brown and filling is firm.