Ingredients
12
oz frozen (thawed) bulk hot pork sausage
1/3
cup chopped onion
2
cloves garlic, finely chopped
1
medium red bell pepper, chopped (1 cup)
1 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
1
cup milk
3
eggs
1 1/2
cups shredded Mexican cheese blend (6 oz)
Preparation
Heat oven to 425°F. Grease bottom and sides of 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In 12-inch skillet, cook sausage, onion and garlic over medium heat, stirring frequently, until sausage is no longer pink; drain. Stir in bell pepper; remove from heat.
In large bowl, beat flour, salt, crushed red pepper, milk and eggs with wire whisk until smooth. Pour into baking dish. Spoon pork mixture over batter. Sprinkle with cheese.
Bake 22 to 27 minutes or until top is golden brown.
