1. Grease 2-quart casserole. Cook sausage in 10-inch skillet over medium heat, stirring occasionally, until no longer pink drain.
2. Mix sausage and remaining ingredients. Pour into casserole. Cover and refrigerate at least 4 hours but no longer than 24 hours.
3. Heat oven to 350°. Bake uncovered about 1 hour or until knife inserted in center comes out clean.
HIGH ALTITUDE (3500 to 6500 feet): Use 2/3 cup Bisquick. Bake about 1 1/4 hours.
NUTRITION FACTS: 1 Serving: Calories 615 (Calories from Fat 430) Fat 48g (Saturated 20g) Cholesterol 310mg Sodium 1230mg Carbohydrate 7g (Dietary Fiber 0g) Protein 29g % DAILY VALUE: Vitamin A 14% Vitamin C 0% Calcium 28% Iron 12% DIET EXCHANGES: 1 Starch 4 High-Fat Meat 5 Fat
BETTY'S TIP: This is a perfect make-ahead dish for a crowd. Serve with crispy hash brown potatoes and a platter of fresh fruit.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Do-Ahead Egg and Sausage Bake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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