One thing I bring a lot of onboard for the season is my Bisquick clone mix.  It allows me to whip up scones, crepes etc with ease and it made a great topping for today’s breakfast.

As I’m writing this I’m thinking it’s time to throw together some more biscuits to serve  with local strawberries.  But I digress.  On to the recipe at hand…

Little teeny tiny galley with a one burner alcohol/electric stove and no conventional oven and I can still ‘bake’ most things with my Omnia stove top.

Fresh from the stove top with a drizzle of maple syrup.

…and leftovers the next day, reheated and served in the cockpit with a boat sprout and tomato salad.

BEAN and SAUSAGE BREAKFAST BAKE

 

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Author: Galley Kat

Serves: 4 servings

Ingredients

• 1-2 tbsp cooking oil
• ½ cup chopped onion
• 1 garlic clove, minced
• 1 large sausage, casing removed (about ¾ cup)
• 1 can baked beans
• 3 eggs
• 12 oz milk
• ¾ cup Bisquick
• 1 cup shredded cheese

Instructions

1. Sauté onion, garlic in heated oil
2. Add the sausage, breaking up into chunks and cook until no longer pink.
3. Stir in beans.
4. Pour into prepared baking pan
5. In mixing bowl combine eggs, milk and Bisquick and pour over bean mixture.
6. Top with grated cheese.
7. Bake in 350 ° oven or if using Omnia bake covered on medium high for 30 - 40 minutes or until a knife in the centre comes out clean.

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