Make breakfast for a crowd with this easy recipe for Bisquick Breakfast Casserole!
It’s so simple to throw together and bakes up hot, melty, and ready to serve. Plus, it’s packed with cheese, eggs, sausage, and potatoes, so it will make everyone full and happy all day long.
Grab a box of Bisquick baking mix, and get ready to make the easiest and most delicious breakfast casserole ever!
I’m not exactly sure who the mastermind is who created the concept of the Bisquick Breakfast Casserole, but I’m certainly thankful that she or he did! There are lots of other Bisquick breakfast recipes out there, but this is by far my favorite.
This cheesy egg casserole features a blend of biscuit dough, egg seasoned with sauteed peppers, onions, and sausage, hearty hash brown potatoes, and of course, a browned cheddar cheese topping.
If you like hearty casserole recipes, be sure to check out my version of John Wayne Casserole next. It’s a dinner recipe made with refrigerated biscuits, ground beef, and Tex-Mex flavors.
Why Use Bisquick Mix?
Bisquick is a shortcut ingredient, used by home cooks everywhere to make simple recipes.
The ready-made baking mix is a combination of flour, fat, leavening, and salt, which means that you can make fluffy biscuits – or breakfast casserole – without the need to add butter or measure out salt and baking powder. It makes the process quicker!
Why You’ll Love This Recipe
- So Easy to Make – Take a few minutes to brown the meat, then mix everything together and bake. It’s nearly impossible to mess this recipe up.
- Traditional Flavors – Sausage, egg, and cheese are for more than just breakfast sandwiches! This combination is classic breakfast comfort food.
- Can be Made Ahead – Need to save time in the morning? Do the cooking the night before, and just throw your Bisquick casserole in the oven when you wake up. Because of this, breakfast casserole is perfect for Christmas or Easter brunch!
Ingredients In Bisquick Breakfast casserole
Here’s what you need to make this filling breakfast or brunch recipe:
Complete list of ingredients and amounts can be found in the recipe card below.
- Breakfast Sausage: Look for uncooked bulk breakfast sausage. We’ll brown it with diced bell peppers and onions before mixing it in with the other ingredients.
- Eggs: You only need 4 large eggs to hold all of the other ingredients together.
- Bisquick: This kitchen staple is great for making pancakes and biscuits, but it works in this recipe to change the texture of the eggs, making the casserole rich and hearty.
- Frozen Hash Browns: Use shredded frozen potatoes rather than cubed ones. There’s no need to thaw the hash browns first, but you can if you want to.
- Cheese: Shredded cheddar cheese is perfect, but you can use any type of melty cheese that you like, or have sitting in your fridge. Try cheddar jack, mozzarella, or a blend of cheeses.
- Milk: To moisten the Bisquick and give the casserole a smooth, yummy texture.
How To Make The Best Bisquick Breakfast Casserole
- Mix up the Eggs: Preheat the oven to 400˚F/200°C, and lightly grease a 9×13-inch baking dish. In a large bowl, whisk together the Bisquick mix, half of the shredded cheese, hashbrowns, eggs, milk, and salt and pepper to taste. Set aside.
- Brown the Sausage: Heat a large skillet over medium heat and cook the breakfast sausage, peppers, and onion until the sausage is fully cooked and the vegetables are tender.
- Combine: Add the cooked mixture to the egg mixture and stir to combine. Pour this mixture into the prepared baking dish.
- Bake: Top with the remaining cheese, and bake for 30-35 minutes, or until the center of the casserole is set.
Tip!
You might not need to add any salt to this casserole! Breakfast sausage and cheddar cheese are already salty, so go light on the salt when seasoning.
Recipe Tips
- Make it Extra Simple: Leave out the peppers and onions, and replace them with an extra cup of hashbrowns. This version might be more appealing to children too!
- Or Add Extra Ingredients: Try sauteed mushrooms, spinach, or any other veggies that you like. For a bit of spice, mix in hot sauce, cayenne powder, sliced jalapeños, or diced green chilis.
- Instead of sausage, make this with cooked bacon, diced ham, or deli turkey.
- Double or Halve the Recipe: To double this recipe, I suggest making it in two separate 9×13-inch dishes. To make a half-size version, use an 8×8-inch or smaller baking pan instead. The cook time should stay the same.
- Make Individual Servings by baking Bisquick breakfast casserole in a muffin tin. I like to use a silicone muffin mold to make them super easy to remove! Mini breakfast casseroles are great for potlucks or for breakfast on the go. Fill each cavity ¾ full and bake for 15-20 minutes.
- Make it the Night Before: You can prepare the casserole and store it in the refrigerator until morning. Then just bake as directed! If you prefer, bake the casserole the day before, then reheat it when you’re ready to serve it.
- Freshly Grated Cheese can make this recipe extra delicious. When you grate your own cheese from a block, you’ll save money, and avoid any additives that might be in the pre-grated stuff.
- Breakfast casserole is fully cooked when it reaches a temperature of 160°F/71°F in the center. Use a kitchen thermometer to check.
Storing Tips
Enjoy your breakfast casserole hot from the oven, or keep leftovers in the fridge for up to 5 days.
Reheat individual servings as needed using the microwave.
To freeze breakfast casserole, wrap the entire baked casserole well and freeze it for up to 2 months. Thaw in the fridge overnight before warming in the oven at 350°F/175°C for 20 minutes.
You can also freeze individual servings. Thaw overnight in the refrigerator and reheat in the oven or the microwave for a quick, hearty breakfast on busy mornings.
What To Serve With Bisquick Breakfast Casserole
Try lighter side dishes like fresh fruit salad or healthy breakfast smoothies along with this filling casserole.
Make sure to have coffee, and maybe some coffee cake too!
If you’re looking for more ways to make breakfast for your crew, and super easy, be sure to grab my sheet pan eggs recipe, or my favorite homemade waffles recipe.
For brunch, check out how I make a simple and beautiful smoked salmon platter to share!
More Easy Breakfast Recipes
Scrambled Eggs With Cottage Cheese
Veggie Omelet
Bagel Breakfast Sandwich
Overnight Breakfast Casserole
FAQs
Yes! This is a wonderful make-ahead meal. Prepare the entire dish, cover, and carefully place it in the fridge overnight. Bake as directed the next day. You can do the same with my Christmas Breakfast Casserole too!
look for bulk breakfast sausage that is packaged and sold in the meat case of your grocery store. You will most likely find pork sausage this way, but poultry breakfast sausage is also available and can make your casserole a bit healthier. You can also use Italian sausage or chorizo for a more flavorful, potentially spicy option.
Yes, this recipe can be made with regular or gluten-free Bisquick baking mix. It will also work well with store-brand baking mix.
A hearty breakfast casserole filled with sausage, eggs, potatoes, and cheese will be loved by everyone you serve it to! Be sure to pin this recipe so you’re ready to make it the next time you’re hosting brunch or breakfast.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Bisquick Breakfast Casserole
Equipment
- Instant-read thermometer
Ingredients
- 1 pound (450 g) pork breakfast sausage or chicken or turkey sausage
- 1 bell pepper red, yellow or orange, diced
- 1 small yellow onion diced
- 1 ½ cups frozen shredded hash browns
- 2 cups shredded cheddar cheese divided
- 1 ½ cups Bisquick baking mix
- 4 large eggs
- 2 cups (480 ml) whole milk
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Preheat the oven to 400˚F (200°C). Lightly grease a 9×13 inch (33×22 cm) baking dish.
- Heat a large skillet over medium heat and cook the breakfast sausage, peppers, and onion, breaking the meat apart with a wooden spoon, until the sausage is browned and the vegetables are tender. Remove from heat and set aside.
- In a large mixing bowl, whisk together Bisquick mix, eggs, milk, and pepper. Stir in the cooked sausage mixture, 1 cup of shredded cheese, and the frozen hash browns. Season with salt to taste. Transfer to the prepared baking dish.
- Top with remaining 1 cup of cheese. Bake for 35-40 minutes, or until the center is set. If using a food thermometer, the center should reach 160°F/71°F. Serve hot.
Notes:
- You might not need to add any salt to this casserole! Breakfast sausage and cheddar cheese are already salty, so go light on the salt when seasoning.
- Make it Extra Simple: Leave out the peppers and onions, and replace them with an extra cup of hashbrowns. This version might be more appealing to children too.
- Or Add Extra Ingredients: Try sauteed mushrooms, spinach, or any other veggies that you like. For a bit of spice, mix in hot sauce, cayenne powder, sliced jalapeños, or diced green chilis.
- Instead of sausage, make this with cooked bacon, diced ham, or deli turkey.
- Double or Halve the Recipe: To double this recipe, I suggest making it in two separate 9×13-inch dishes. To make a half-size version, use an 8×8-inch or smaller baking pan instead. The cook time should stay the same.
- Make Individual Servings by baking breakfast casserole in a muffin tin. Fill each cavity ¾ full and bake for 15-20 minutes.
- Make it the Night Before: You can prepare the casserole and store in in the refrigerator until morning. Then just bake as directed! If you prefer, bake the casserole the day before, then reheat it when you’re ready to serve it.
- To Store: Keep leftovers in an airtight container in the fridge and enjoy within 5 days. Reheat individual servings in the microwave. A full baked casserole can be reheated in a 350°F/175°C oven for 20 minutes.
- To Freeze: Wrap the baked casserole or individual servings well, and freeze for up to 2 months. Allow them to thaw in the fridge overnight before reheating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jennifer says
Can dehydrated hashbrowns be used in this recipe?
Little Sunny Kitchen says
Hi Jennifer, I haven’t tried that. I would think that you should hydrate them first according to the package directions and then add them to the recipe.
Julie says
I made this recipe and baked it in silicone muffin liners for individual casseroles. I adjusted the baking time and just watched for readiness. They turned out perfectly. After allowing them to cool, I removed the silicone liners, then placed them in a paper muffin liner before putting them together in a gallon Ziploc bag in the freezer. Heat frozen casserole in microwave about 1 – 1:30 min. Perfect for single serving , families with varying schedules or taking on the go.
Little Sunny Kitchen says
What a great idea to make these into single servings and freeze them! So smart, enjoy!
Jennifer says
I’ve been making this recipe for years and when I saw yours I read through to see if it was the same one. My family loves this. I typically put it together the night before and bake it in the morning. I usually don’t add peppers and onions, just my preference. My husband likes to eat it with salsa and we have recently started adding an over easy egg on top. Now that the kids are gone I’ll just half it and make it in a pie dish. Sometimes I’ll make the entire recipe and freeze individual servings and they are perfect for a quick breakfast during the week. I’ve used ham or bacon in place of the sausage but the sausage is the best. Thanks for sharing my years old printed out recipe is looking very ragged :o)
Little Sunny Kitchen says
You’re welcome! Thank you for sharing all of your tips for other readers too.