Ingredients
2 tablespoons of Buona Cucina Wild Mushroom & Sage Infused Oil, divided (can also use Buona Cucina Butter, Tuscan Herb, or Garlic olive oil flavors)
1/2 lb. bulk sausage
6 oz sliced mushrooms
3/4 cup sliced green onions with tops (reserve ¼ cup for garnish)
2 medium tomatoes, chopped (reserve ¼ cup for garnish)
2 cups shredded mozzarella cheese (about 8 ounces)
1¼ c flour
1 ¾ t baking powder
½ tsp dried oregano leaves
1 ½ teaspoon salt
½ teaspoon pepper
1 tablespoon Buona Cucina Butter Infused Oil or your favorite Buona Cucina EVOO
12 eggs
1 cup milk
Directions
Heat 1 tablespoon of Wild Mushroom & Sage in a frying pan over medium heat until shimmering.
Sauté sausage until cooked through, about 8 minutes. Remove sausage from the pan and drain on paper towels.
Spray a 9×13 baking dish with nonstick cooking spray. Spread the cooked sausage in the baking dish and set aside.
In same frying pan used to cook the sausage, heat the remaining 1 tablespoon of Wild Mushroom & Sage oil until shimmering.
Add the mushrooms and sauté until they begin to soften and release their liquid, about 3 minutes. Add the green onion to the pan and continue to cook the vegetables until they are soft, about 3 more minutes.
Add the mushrooms and onions to the baking dish with the sausage. If there’s liquid or oil left in the sauté pan, discard it. Layer the tomatoes, and cheese in the baking dish on top of the vegetables.
Combine the flour, baking powder, oregano, salt, and pepper in a small bowl. Add the Butter Olive Oil and blend with a fork.
Combine the eggs and milk in the stand mixer bowl or a large mixing bowl (if using a hand mixer).
If prepping recipe the night before, stop at this point. If not, proceed to the next step Cover and refrigerate the eggs and milk. Cover and refrigerate the baking dish with the sausage and vegetables. Cover and set aside the bowl with the flour mixture.
Preheat oven to 350 degrees F.
Using an electric mixer, beat the eggs and milk together until smooth. Gradually add the flour mixture to the eggs and beat until there are no lumps of flour.
Pour egg mixture evenly over the sausage mixture. Bake, uncovered, until golden brown and set, about 30-40 minutes. Rest for 15 minutes.
Cut into twelve 3-inch squares and serve. Garnish with the reserved tomato and green onion. Serve with hot sauce for the spice-lovers in your family.