Easy Breakfast Bake Food

IMPOSSIBLY EASY BREAKFAST BAKE (CROWD SIZE)

Steps:

• Heat oven to 400°F. Grease 13x9-inch (3-quart) baking dish. Cook sausage, bell pepper and onion in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain. Stir together sausage mixture, potatoes and 1 1/2 cups of the cheese in baking dish.
• Stir Bisquick™ mix, milk, pepper and eggs until blended. Pour into baking dish.
• Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

THE BEST BREAKFAST EGG BAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
• Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
• Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
• Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
• Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

EASY BREAKFAST BAKE

Steps:

• In a heavy skillet, brown sausage, breaking up with spatula.
• Drain off excess fat; set aside.
• In a saucepan, bring salted water to a boil and stir in grits.
• Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally.
• In a medium saucepan, melt butter; stir in flour, pepper and milk.
• Cook, stirring constantly, until thickened. Add cheese, stirring until blended.
• Add sausage and half of the cheese sauce to cooked grits.
• Pour mixture into lightly greased casserole. With back of a large serving spoon, make 4 indentations in grits.
• Break an egg into each indentation.
• Bake at 325° for 15 to 18 minutes, or until eggs are done as desired.
• Reheat remaining cheese sauce to serve with grits and eggs.