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If you’ve never made an Impossible Pie before, this Italian version is a great place to start. It’s one of those old-school, no-fuss recipes where everything comes together almost like magic. The Bisquick forms its own soft crust while it bakes, so there’s no rolling or pressing dough involved. The filling is simple and hearty, equally well suited for breakfast or dinner.
Ingredients
1/2 cup diced onion
1/2 cup diced green pepper
2 cloves garlic, minced
1 lb mild Italian sausage
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
3 eggs
1 (12 oz) can evaporated milk
3/4 cup Bisquick mix
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
Preparation
Preheat oven to 375 degrees F and grease a 9-inch pie dish, then set aside.
In a large skillet, add onion and green pepper and cook for 3-4 minutes until softened. Add garlic and sausage, breaking sausage into small pieces and cooking until fully browned. Drain off excess grease, then gently mix in the cheese.
Spoon the sausage mixture into the prepared pie dish and spread into an even layer.
In a medium-sized bowl, whisk together eggs, evaporated milk, bisquick, and seasonings.
Pour milk mixture over the pie dish.
Bake for 25-30 minutes, or until top is golden. Serve warm.
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