In Skillet, brown sausage. Drain. Transfer drained sausage to a large mixing bowl. Set aside.
Place onion, bell pepper (optional) & celery (optional) in food processor. Puree ingredients.
Add Puree mixture to the drained sausage. Add eggs and cheese. Knead together like dough. Set aside.
In separate bowl add 2-3 cups bisquik mix. Use your spoon and form a hole in the center. Spoon 1/2 cup mayo in center of busquik mound. Pour 1/3 cup milk into center of busquick mound. Stir busquik, mayo & milk. (Add milk if necessary to thin out the mixture) The goal is to achieve a mixture that is just thin enough to spread. You do not want batter consistency. You do not want a dough to form.
With a spatula, spread a thin layer of the bisquik mixture on the bottom of a 11 x 18 inch dish. (The bread will rise when cooking, so no need for a thick layer). Next, spoon meat mixture on top of busquik layer. Lastly, spread a thin layer across the top of meat mixture.
Bake@ 350 degrees for 15-30 minutes.
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|Serving Size: 1 Serving (30g)|
|Recipe Makes: Servings|
|Calories from Fat: 9 (50%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 3mg||1 %|
|Sodium 12mg||0 %|
|Potassium 42.9mg||1 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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