Bisquick Egg, Sausage and Mushroom Casserole

I made this recently, it was really good! I added in some cayenne pepper to the sausages, but that is optional. Use the small pork breakfast sausages for this or you can use Italian sausages, casings removed.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  cups Bisquick baking mix
• 2⁄3 cup milk
• 4  tablespoons mayonnaise
• 1 1⁄2 lbs pork sausage (cut into very small pieces or crumbled, can use more or less)
• 2 (10 ounce) cans  sliced mushrooms, well drained
• 1  medium onion, chopped
• 1  tablespoon  fresh minced garlic (or to taste)
• 2  eggs
• 4  tablespoons mayonnaise
• 3  cups  grated cheddar cheese (can use more or less)
• 3 (4 ounce) cans green chilies (can use more or less)
• 1⁄3 cup  grated parmesan cheese (or to taste)
•  grated cheddar cheese or  mozzarella cheese

Directions

1. Set oven to 375 degrees.
2. Butter a 13 x 9-inch baking pan.
3. In a bowl stir together Bisquick mix with milk and 4 tablespoons mayo; whisking vigorously to combine; spread into the baking dish (the batter will be thick).
4. In a skillet brown the sausage, onion and garlic with 3 tablespoons oil; (crumbling the sausage with a wooden spoon as it browns)season with pepper to taste.
5. Sprinkle the sausage mixture evenly over the Bisquick batter in the baking dish, then sprinkle the sliced mushrooms over the sausage mixture.
6. In a bowl whisk eggs with 1/3 cup mayonnaise and chilies until well blended.
7. Add in the shredded cheese; mix to combine, then spoon over the meat (you don't have to cover completely).
8. Sprinkle with grated Parmesan cheese.
9. Bake for about 35-40 minutes.