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 9x9-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.
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