Bisquick Breakfast Casserole
Made easy with frozen vegetables and baking mix, this bisquick breakfast casserole is a savory, cheesy brunch dish that can be prepped ahead or just before serving.
Servings 8
Ingredients
- 1 pound pork sausage
- 1 ½ cups frozen onion and pepper mix
- 2 cups frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese divided use
- 4 large eggs
- 1 ⅓ cups homemade Bisquick mix
- 2 cups milk
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- 2-3 dashes hot sauce
Instructions
- Preheat oven to 400°F. Spray (1) 9x13-inch casserole dish with nonstick cooking spray. Set aside.
- In a skillet over medium-high heat, cook the pork sausage until browned and no longer pink. Drain off the fat, then add the cooked sausage to the prepared baking dish.
- Add the onion and pepper mix, hash brown potatoes, and 1 ½ cups of the cheese to the baking dish and stir to mix with the sausage.
- In a large bowl, whisk together the eggs and Bisquick mix until well combined. Whisk in the milk, salt, pepper, and hot sauce until smooth.
- Pour the egg mixture over the sausage mixture. Use a spatula to nestle all of the mix-ins into the egg mixture. Sprinkle evenly with the remaining cheese.
- Bake for 35-40 minutes or until evenly puffed and the center is set. Serve warm.
Notes
You can add the onion and pepper mix and potatoes to the casserole dish while still frozen or you can thaw them completely.
To make this casserole ahead of time, assemble completely but do not bake. Cover the pan tightly with foil and refrigerate overnight. The next morning, let the pan sit at room temperature while the oven preheats, then bake per the recipe instructions.
Adapted from Betty Crocker.