Bisquick Breakfast Casserole
Breakfast is easy with this recipe for Bisquick Breakfast Casserole! It’s simple to make, and everyone loves how hearty and delicious it is.
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 9x13 inch (33x22 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 9x13-inch dishes. To make a half-size version, use an 8x8-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
Calories: 491kcal | Carbohydrates: 27g | Protein: 23g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 896mg | Potassium: 475mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1007IU | Vitamin C: 23mg | Calcium: 337mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/bisquick-breakfast-casserole/