Bisquick Breakfast Casserole
This hearty breakfast casserole is made with Bisquick for an easy shortcut recipe that's perfect for weekend mornings, holiday breakfasts, or anytime you need to feed a crowd.
Equipment
Ingredients
- 1 pound uncooked breakfast sausage (I use mild, but you can use spicy if preferred)
- 8 eggs
- 2 cups milk
- 1 1/2 cups Bisquick baking mix
- 1 Tablespoon maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese (mild, medium, or sharp)
Instructions
- Preheat the oven to 400°F and spray a 9 x 13 casserole pan with nonstick spray.
- Add the sausage to a large skillet over medium heat. Using a wooden spoon, break it into bite-size pieces and cook until browned. Remove sausage to a plate lined with paper towels and drain off any excess grease.
- In a large mixing bowl, stir together the milk, eggs, Bisquick mix, maple syrup, salt, and pepper.
- Stir in the cooked sausage and mozzarella cheese. Pour the mixture into the prepared pan and top with the cheddar cheese.
- Bake for 25-30 minutes, until the eggs have set and the top is golden brown. Let cool for about 15 minutes before serving warm.
- If desired, add toppings such as a drizzle of maple syrup, some extra cheese, sour cream, salsa, or sliced chives.
Notes
- Depending on how you slice the casserole, you can get anywhere from 6 large servings up to 12 smaller servings.
- This is one of those recipes that’s easy to customize. I use mild pork breakfast sausage, but you could use a hot sausage if you like a little extra spice.
- Feel free to saute some veggies (such as onions and peppers) with the sausage if you want to add them to the casserole.
- I recommend shredding the cheese yourself if possible, as it melts much better. But if you’re short on time, a bag of shredded cheese will work!
- Leftover casserole should be covered tightly and stored in the refrigerator for up to 3 days.
- To reheat, microwave individual slices for 30-45 seconds at a time or until desired temperature is reached.
- To freeze, place completely cooled leftovers in an airtight freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
- Make it the night before! Assemble the casserole, cover it with foil, and refrigerate it for up to 12 hours before baking.
Nutrition
Serving: 1gCalories: 475kcalCarbohydrates: 20gProtein: 24gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 237mgSodium: 1059mgPotassium: 358mgFiber: 1gSugar: 7gVitamin A: 617IUVitamin C: 0.5mgCalcium: 319mgIron: 2mg
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