Bisquick Breakfast Casserole With Sausage is an easy recipe full of eggs, cheese, sausage, and Bisquick baking mix. It’s great for feeding a crowd at brunch.
What Can I Feed A Crowd For Breakfast
Breakfast casseroles are the best! They usually get baked in a 13×9 inch baking dish, so they feed around 12 people. And, everyone loves them, especially this one. It’s made with Bisquick baking mix, so it kind of tastes like a savory pancake loaded with cheese and breakfast sausage.
How To Make Bisquick Breakfast Casserole
*Note: The full printable recipe card is at the bottom of this post.
- Break apart some breakfast sausage in a skillet.
- Cook until browned.
- Drain off any excess grease.
- In a large bowl, add eggs, milk, salt, and pepper.
- Whisk until well combined.
- Add the sausage to the egg mixture.
- Add Bisquick baking mix and shredded cheddar cheese.
- Whisk until well combined.
- Pour the egg mixture into a baking dish.
- Spread the sausage out evenly.
- Bake.
How To Store Leftovers
Obviously, you don’t have to make this for a large group of people. This casserole lasts around five days in the refrigerator. So, it’s a great make-ahead breakfast you can easily heat up through the week.
- Let the casserole cool completely.
- Cover the dish with plastic wrap.
- Store in the fridge for up to five days.
- Reheat in the microwave or in a low-heat oven (around 275°F).
Can This Be Frozen
Yes. Once this casserole is baked, it freezes well.
- Let it cool completely.
- Store it in an airtight container or a food storage bag.
- Freeze for up to three months.
- Transfer to the refrigerator the day before you want to eat it.
- Reheat in the microwave or in a low-heat oven (around 275°F).
Can This Be Made Ahead Of Time
Yes. Everything can be assembled up to a day in advance.
- Assemble the casserole according to the recipe directions.
- Cover the dish with plastic wrap.
- Store it in the refrigerator for up to one day.
- Remove the plastic wrap and let the dish come to room temperature as the oven preheats.
- Bake the casserole. You may need to add an extra 5-10 minutes of bake time. The internal temperature of the casserole needs to reach 160°F.
Try These Other Great Brunch Casseroles
Watch The Step By Step Recipe Video Below
Bisquick Breakfast Casserole Recipe
Ingredients
- 1 pound breakfast sausage
- 2 cups milk
- 6 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1 1/2 cups Bisquick baking mix
Instructions
- Preheat oven to 350° F. Spray a 9x13 inch baking dish with cooking spray.
- Place the sausage in a large skillet over medium-high heat. Break it apart with a wooden spoon. Cook for 8-9 minutes, until the sausage is browned. Drain the grease, if necessary.
- In a large bowl, add the milk, eggs, salt, and pepper. Whisk until well combined.
- Add the cooked sausage, shredded cheese, and Bisquick baking mix. Whisk until no large lumps of flour remain.
- Pour the batter evenly into the baking dish.
- Bake uncovered for 30-35 minutes, until golden and the center is cooked through (160°F). Let the dish rest at room temperature for 10 minutes before slicing.
This is always a family pleaser and I enjoy how easy it is to whip together!
This casserole is perfect for any meal of the day! So hearty and delicious!
Hi! Do you think this could be cooked in a crock pot?
I make these for Christmas presents! Everyone luvs them. I add sautéed onions, mushrooms and red peppers. DELICIOUS!!
Perfect!!!
I made this for Christmas breakfast and it was incredible. I followed the recipe exactly. Delicious!
A wonderful place to start — and when I took to Bible study this morning it was very well received! I had not used Bisquick in YEARS. To avoid lumps when adding the Bisquick, I add it into the sausage after draining and it incorporates pretty much wihtout lumps of any kind I diced up ~2cups of portabella mushrooms & cooked in microwave ~45 seconds and added that + liquid to the sausage mixture along with some dried onions; Complete Seasoning and Adobo. Grated up New York Sharp Cheddar & added that. In separate bowl mixed up 8 eggs & half & half (subbed that for the milk) then poured into sausage mixture.
I froze my squares. All gone. Ready to bake another batch and printed the recipe so I can make many more batches to come. This is a keeper!