• 1 pound hot bulk sausage
• ½ cup chopped onions
• 1 cup chopped red bell peppers
• 1 cup chopped green bell peppers
• ¼ cup grated Parmesan cheese
• ½ cup grated Velveeta cheese
• 1 egg, slightly beaten
• ¼ teaspoon hot sauce
• ½ teaspoon Cajun or Creole seasoning
• 2 cups Bisquick
• ¾ cup milk
• ¼ cup sour cream

Preheat the oven to 350 degrees. Cook the sausage in a skillet over medium heat. As the sausage begins to brown, add the bell peppers and cook until soft -3 to 4 minutes. Remove from the heat and drain excess fat. Add the cheeses, egg, hot sauce and seasoning. Mix well. Make a batter with the Bisquick, milk and sour cream in a large mixing bowl. Gently stir in the sausage mixture and spoon into a lightly greased disposable 9x9/2-inch baking tin, spreading evenly. Bake until browned -25 to 30 minutes. Cool before storing in an airtight container to freeze or refrigerate. When ready to serve, cut into squares. Makes about 8 servings – freezes well. Note: This can be prepared in advance in a disposable 9x9/2-inch baking tin, and either frozen or refrigerated until time to serve. As it is best slightly warm or at room temperature, it’s usually best to take it out ahead of time. It’s a good breakfast item but it certainly is appropriate for a snack or appetizer with cocktails.