With many of us hosting overnight guests this holiday season, it’s nice to plan not only that big, special dinner, but also a tasty and filling breakfast! This breakfast bake is another one of those recipes I “made over” by replacing a processed boxed mix with something more wholesome. You may even recognize this “real foodinized” version of Bisquick’s Breakfast Bake! This was actually a fairly easy dish to “make over,” and when you look at the ingredients on the back of a Bisquick box, it’s not hard to see why you would want to avoid it and use a homemade replacement instead.
In the Box: Enriched refined white flour (labeled as “wheat flour” without the word “whole”), partially hydrogenated oil (i.e. the same trans fat the FDA just admitted was really bad for us), and dextrose (an additive I do not cook with at home).
My Version: Whole-wheat flour, unrefined cooking fat (from the pastured sausage), and other whole, recognizable ingredients.
It’s funny to me how the Bisquick Breakfast Bake recipe tells you to drain the natural fat from the sausage just so you can add in their boxed stuff that contains trans fat. No thank you!
So anyway, whether you serve this for breakfast, brunch, or even dinner, I think you’ll find this is a super easy crowd pleaser, and with all of the cooking we’ll be doing this holiday season, that’s exactly what we all need!