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
Paprika
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
Author: Dr. Jacquelyn P. Horne
Got this one tweeted and pinned as well!
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