Thursday, September 20, 2012

Sausage and Sour Cream Breakfast Casserole

This one yummy breakfast dish is one that my sweet mother clipped out of the Mobile Register over 30 years ago. For years I would make it for Christmas morning. Not being a morning person, I usually cook this one the afternoon before, refrigerate overnight and then microwave the next morning.
1 pound pork sausage
1 medium onion, finely chopped
2 cup Bisquick Gluten Free biscuit mix
¾ cup plus 2 tablespoons milk
2 eggs
1½ cups sour cream
¼ teaspoon salt
2 tablespoons poppy seeds, divided in half
Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking dish with a gluten free non-stick cooking spray; set aside.
Brown sausage and drain thoroughly; set aside. Add onion; sauté until onion is clear. Thoroughly combine onion and sausage; set aside.
Place biscuit mix, milk and one egg in medium mixing bowl; mix until thoroughly blended. Spread mixture in prepared baking dish. Sprinkle 1 tablespoon of poppy seeds over dough mixture; then, sprinkle sausage and onion mixture evenly over dough.
In separate small bowl, mix sour cream, one egg and salt. Pour sour cream mixture over sausage mixture. Sprinkle with remaining 1 tablespoon of poppy seeds over sour cream mixture. Lightly garnish with a few random shakes of paprika. Bake at 350º for 40-45 minutes or until top begins to lightly brown around the edges.
Yield: 12 servings
Calories per Serving: 142

1 comment:

Thank you for your comment.