I love making this easy casserole on the weekends. To save time, sometimes I will cook the sausage the day before and just mix everything together the morning of. This casserole can be made in a cast iron skillet*, pie dish or 8×8 baking dish. It can be doubled to feed a crowd and fit into a 9×13.
* When I cook the sausage the morning of, I cook it in a cast iron skillet. Then I scoop the crumbled sausage with a slotted spoon into my bowl with the other ingredients and leave the drippings in the skillet. Pour the mix into the hot skillet and bake in the oven. You get the most crispy crust!
3/4 Cup Bisquick (Baking mix)
3/4 Cup Milk
4 oz Shredded Cheddar Cheese
1/2 lb Crumbled Cooked Sausage*
Mix together baking mix, milk and eggs. Add in cheese and cooked, crumbled sausage. Stir to combine.
Bake in a greased 9″ pie pan or 8×8 baking dish at 350˚ for 40 minutes or until golden and set in the middle.
* I just use the whole roll – 1lb. Alternatively you can cook the whole pound and freeze half for another day.