This Easy Bisquick Breakfast Casserole with Sausage is always a crowd-pleaser and SO easy to make! Sausage, eggs, cheese, and Bisquick baking mix are combined to make this super simple casserole that’s perfect for breakfast or brunch. It can be easily made ahead the day before, too for a stress-free morning!
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When you have overnight guests, feeding a crowd, or just need an EASY breakfast recipe that everyone loves, this easy breakfast casserole recipe is the answer! Made with eggs, sausage, Bisquick, and of course, plenty of cheese, this casserole will be a crowd-pleaser!
This savory breakfast casserole is fantastic for a holiday brunch or Christmas morning breakfast! I even like to make this dish as a meal prep and keep it in the fridge for an easy breakfast each morning! It’s just so versatile! 🙂
WHY YOU’LL LOVE THIS RECIPE
- Easy recipe that’s simple to prep–only takes about 10 minutes!
- A hearty breakfast for overnight guests or family gatherings.
- Can easily be made ahead the day before for a stress-free morning!
- Uses simple ingredients and there are so many delicious ways to customize this casserole!
- Leftovers are great the next day and this casserole freezes well, too!
You’ll need the following ingredients to make this delicious Bisquick Sausage Breakfast Casserole Recipe:
Breakfast Sausage: Bulk breakfast sausage (without casings) is best for this recipe. Jennie-O sells a bulk turkey breakfast sausage that I love!
Milk: I have made this recipe with low-fat milk, whole milk, and half and half. They all work. Whole milk is my top choice, though 🙂 Avoid fat-free/skim milk.
HOW TO MAKE BISQUICK BREAKFAST CASSEROLE WITH SAUSAGE: STEP-BY-STEP
Here are some quick visual instructions. Remember that full instructions with exact ingredients will be in the recipe card below!
Step 1: Preheat oven to 375°F. Cook breakfast sausage in a large skillet. Add onions, red bell pepper and/or green pepper. Add to casserole dish.
Step 2: In a large bowl, whisk eggs, Bisquick, cheese, milk, mustard, maple syrup, salt and pepper.
Step 3: Pour egg mixture into the casserole dish over the sausage, onions, and peppers.
Step 4: Bake the sausage egg casserole in preheated ove n for 35-40 minutes until golden brown around the edges and eggs are cooked in the middle.
RECIPE TIPS & TRICKS
- Freshly grated cheese: Cheese that is freshly grated (vs. pre-packaged) ALWAYS tastes better and melts better than pre-packaged cheese. If you have 5 extra minutes, grate up your own from the block!
- Cover with foil: If you see the edges getting a bit too brown before the center of the casserole is cooked through, loosely cover the baking dish with aluminum foil.
- Add cheese at end: Reserve a bit of cheese and add it during the last few minutes of cooking for a nice, cheesy topping!
⭐️ CONFIDENCE TIP ⭐️
No need for fancy tools to get your sausage broken up up nice and fine! Use a potato masher during the last minute of cooking to break up the meat–it works like a charm!
STORAGE & REHEATING
- Storage: Leftovers can be stored in the fridge right in the baking dish, covered tightly with foil for up to 3 days. You can also transfer individual servings to an airtight container or Ziploc bag and store them in the fridge for 3-4 days. These are my FAVORITE storage containers!
- Reheating: Reheat individual portions in the microwave for 30-60 seconds.
- Freezing: This breakfast casserole freezes up great after it’s been cooked. For best results, use a disposable, freezer-safe baking dish like these. Cover tightly with several layers of foil and freeze for up to 2 months. When you are ready to enjoy, thaw the casserole overnight in the fridge, then bake at 375°F. Note that you will need to add a little more baking time when it’s being baked straight from the fridge.
ADDITIONS AND SUBSTITUTIONS
Pork Sausage: Although pork sausage is the most common breakfast sausage, Jennie-O also makes a really yummy turkey breakfast sausage if you want to lighten it up.
Milk: Low fat, whole milk, half and half, and even heavy cream work just fine in this recipe. Avoid using skim milk as it’s a bit too watery.
Meat Lovers: Add another pound of sausage or chopped cooked bacon.
Veggie: Skip the meat all together and add more green or red bell pepper, mushrooms, broccoli, or tomatoes!
Hash Browns: I personally feel this casserole is carb-y enough already with the Bisquick, but I won’t lie, it’s also delicious with potatoes!! Add 2 cups of FROZEN shredded hash browns to the egg mixture.
Spice: Hot sauce, chopped jalapeno or diced green chilies are great ways to add a little spice to this Bisquick breakfast casserole!
FREQUENTLY ASKED QUESTIONS
This egg casserole is done when the edges begin to turn golden brown and separate from the sides. The middle should be almost all the way set….a SLIGHT “jiggle” is OK. It will continue to set up when you take it out of the oven and let it rest.
One of my favorite things about this recipe is that it has protein, veggies, and carbs all in one dish! A little fresh fruit or a fruit salad and some orange juice are all you need to make it a complete meal!
For a fun brunch idea, add some delicious Bloody Marys to complement this delicious casserole!
Absolutely. Assemble the casserole the night before. Cover the baking dish with foil and store in the fridge. When you bake it the next morning, just keep in mind you will need to add a little baking time since it’s chilled and coming right from the oven.
TOOLS FOR THIS RECIPE
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TRY THESE BREAKFAST RECIPES NEXT…
Bisquick Breakfast Casserole with Sausage
- 1 lb. breakfast sausage Bulk, without casings. Both pork sausage or turkey sausage work great.
- 1 cup onion, chopped
- 1-2 bell peppers, chopped any color, or use a combo!
- 6 large eggs
- 1 cup Bisquick All-Purpose Baking Mix
- 2 cups cheese, grated sharp cheddar cheese, Monterey Jack, mozzarella cheese…choose you favorites!
- 2 cups milk whole milk works best, but low-fat milk or half and half are also OK
- 3 tsp mustard
- 2 tbsp maple syrup
- 1/2 tsp kosher salt See Note 1
- fresh black pepper to taste
- Preheat oven to 375°F and spray a 9×11 baking dish (or similar) with nonstick cooking spray.
- In a large skillet, cook sausage, breaking it up with a wooden spoon as it cooks. Pro Tip: Use a potato masher during the last minute of cooking to get the meat broken up nice and fine. When sausage is cooked, drain the grease. Then, add onion and bell pepper to the skillet with the cooked sausage. Cook 1 minute more. Transfer mixture to the baking dish.
- In a large mixing bowl, whisk eggs, Bisquick, milk, mustard, maple syrup, salt, pepper and 1 1/2 cups of the cheese (reserve the rest of the cheese for the top, at the end of cooking). Whisk until all ingredients are well-combined.
- Pour Bisquick mixture into the prepared baking dish over the sausage and veggies. Bake, uncovered for 35-40 minutes until the edges are golden brown and the center is nearly set. The center might be A LITTLE jiggly, but it will continue to set when it comes out of the oven. A few minutes before you are ready to take it out of the oven, sprinkle on the remaining cheese.
- Take the casserole out of the oven and let it rest for 10-15 minutes before cutting it into squares. Optional: sprinkle with green onions or parsley for a little freshness!