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
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