Modified from Simple & Delicious
1 lb bulk pork sausage
1 cup chopped onion
1 cup chopped sweet red pepper
1/2 cup chopped fresh mushrooms
3 tsp minced garlic
2 1/2 cups shredded pepper jack cheese, divided [They used Monterey Jack cheese, but I like pepper jack better.]
1 1/3 cups milk
3 eggs
3/4 cup baking mix [I use Bisquick]
3/4 tsp sage
1/4 tsp pepper
In a large skillet, cook the sausage, onion, red pepper, mushrooms and garlic over medium heat until meat is no longer pink; drain. Stir in 2 cups cheese. Transfer to a greased 9 inch deep dish pie plate. [I don't have a deep dish one, so I ended up with 2 regular pie dishes, but next time I'm going to use a 9-inch cake pan.]
In a small bowl, combine milk, eggs, baking mix, sage and pepper. Pour over sausage mixture.
Bake at 400 for 20-25 minutes or until a knife inserted in the center comes out clean. Sprinkle with the remaining cheese; bake 1-2 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.
Makes 8 servings.