There has been a package of Johnsonville sausage in the camp freezer for a while so I decided to take it home and transfer it into something that my husband could take to coffee break at work. Why not put breakfast ingredients into bread right? All that is missing, and this is a pretty good idea too, is a fried egg on top or smothered with gravy and scrambled eggs.
1 pkg. Johnsonville Vermont Maple Syrup breakfast sausage, casings removed
1/4 c. chopped onion
3/4 c. grated cheddar bacon cheese (if you can't find, use cheddar and 1 tsp. bacon bits)
1 tsp. salt
1 tsp. Frank's Red Hot Sauce
1 1/2 c. Bisquick, Heart Smart
1/2 c. flour
2/3 c. milk, 1 %
1/4 c. Miracle Whip, Light
Preheat the oven to 350 degrees. Coat a large loaf pan with non stick cooking spray (I used Pam with flour). Heat a medium skillet to medium low heat. Crumble the sausage with your fingers into small pieces (or chop) and add to the pan. Pour the chopped onion in the pan and let cook for about 5 minutes, stirring occasionally until the onions are translucent. Drain on a paper towel and let cool. Meanwhile, in a large bowl, combine the egg, cheese, hot sauce and salt. Add in the baking mix, milk and Miracle Whip and mix. Lastly, add in the cooled sausage and onion mixture and mix everything together until just blended.
Pour into the prepared pan and bake for 50 minutes. Let cool in the pan for at least ten minutes before transferring to a cooling rack. Let cool fully before slicing.