Saturday, December 24, 2011
A make-ahead breakfast is so nice when the house is full of company. This recipe is perfect to prepare ahead, refrigerate overnight and bake the next morning. Tastes & Treasures cookbook also has a delicious make-ahead Breakfast Casserole on page 195.
Breakfast Egg Bars
1 one pound sausage roll
2 1/2 cups Bisquick
1/2 cup margarine/butter soften in microwave
4 tablespoons boiling water
1 cup Half n Half
4 tablespoons green onion finely chopped
1 cup shredded Monterey Jack cheese
Mix Bisquick, margarine/butter, water with pastry blender or fork and put in bottom of 9 X 12 pan. Use your fingers to pat it down.
Mix Half n Half, eggs, onion and cheese in bowl.
Brown sausage, drain and place over crust. Pour egg mixture on top of sausage. (May cover and refrigerate overnight).
Bake 375 degrees about 40 minutes until cheese melts and it is a little brown on top. Cut into bars and serve. It is yummy with salsa too.
Note: To cut calories and fat, use Pillsbury Crescent Seamless dough sheet, low fat milk, Laughing Cow cheese wedges, turkey sausage and/or egg whites.