Sausage & Mushroom Egg Bake
In large skillet over medium-high heat, cook and crumble sausage until no longer pink; drain. Add mushrooms; continue cooking until softened (about 3-5 minutes). Set aside.
In large bowl, combine milk, baking mix, soup and eggs. Stir in sausage mixture and cheese. Transfer to a greased 13x9-inch baking dish. Refrigerate, covered, 4 hours or up to 24 hours.
Bake, uncovered, in a preheated 350°F oven 1 hour or until knife inserted in center comes out clean.
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