1 1/2 cup emu egg

1 tablespoon melted butter

1/2 cup Bisquick

1 tablespoon basil

1/2 teaspoon pepper

1 cup ground emu (cooked with 1/4 package Good Seasons Zesty Italian Salad Dressing and Recipe Mix)

1 cup milk or light cream

3/4 cup cheddar cheese

1/2 cup red bell pepper, diced

1/2 teaspoon salt

Dash paprika

Butter-flavored pan spray

Preheat oven to 425 degrees. In a large bowl, add egg, milk, butter and mix well. Next, add cheese, Bisquick, pepper, ground emu, seasonings and blend again. Add mixture to a greased 9×9-inch coated glass dish. Bake uncovered for 45 minutes to an hour or until a knife inserted halfway comes out clean. Serves 8 to 10.

— Recipe from “The Emulicious Emu Egg” by Emu Today and Tomorrow.