Ingredients
1 pound bulk pork sausage1 cup chopped onion1 cup chopped sweet red pepper1/2 cup chopped fresh mushrooms3 teaspoons minced garlic2-1/2 cups shredded Monterey Jack cheese, divided1-1/3 cups whole milk3 large eggs3/4 cup biscuit/baking mix3/4 teaspoon rubbed sage1/4 teaspoon pepper
Preparation
In a large skillet, cook the sausage, onion, red pepper and mushrooms over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in 2 cups cheese. Transfer to a greased 9-in. deep-dish pie plate.
In a small bowl, combine the milk, eggs, biscuit mix, sage and pepper. Pour over sausage mixture.
Bake at 400° for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
