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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.
If you’ve been following MBA for a while, you know that I’m a big fan of my homemade bisquick mix. It’s one of my favorite homemade kitchen staples – maybe only surpassed by my pumpkin pie spice.
I love using my homemade bisquick in everything from 7UP biscuits to impossible coconut pie. And of course bisquick pancakes are on the weekend breakfast menu all the time around here.
You also probably know how much I love my hash brown breakfast casserole. So when I realized I could use my homemade bisquick to make another super easy and delicious breakfast casserole, I was on it immediately.
Easy bisquick breakfast casserole
This bisquick breakfast casserole checks all of my boxes for the best breakfast casserole recipes: It’s cheesy, packed with protein, easy to make, and can be made ahead of time.
My version of this casserole includes pork breakfast sausage, cheddar cheese, shredded hash browns, and onions and peppers. Bisquick is added to the eggs and milk, creating a soft, light base once the casserole is baked.
It’s sort of like the inside of my make-ahead breakfast casserole, but without actually using bread.
I have made my version just as delicious but even easier by using both frozen hash browns and frozen onions and peppers. You don’t even need to thaw them before adding them to the recipe – that’s how simple we’re making this.
How to make bisquick breakfast casserole
This recipe is so easy, you’ll find yourself making it for a special brunch (Mom would love this one for Mother’s Day!) or for a weeknight dinner. It’s just that versatile!
Ingredients you’ll need
For this bisquick breakfast casserole, you will need:
- 1 pound pork sausage
- 1 ½ cups frozen onion and pepper mix
- 2 cups frozen shredded hash brown potatoes
- 2 cups shredded cheddar cheese
- 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
If you don’t like pork, you could use any ground breakfast sausage you like. Chicken sausage or turkey sausage would work just fine!
You can find onion and pepper mix with the other frozen vegetables at your grocery store. Some of the brand will be sliced into bigger chunks, while others are diced into smaller pieces. Either one works just fine here.
Don’t worry about thawing your onions and peppers or hash browns before starting this recipe. It’s fine if you add them to the casserole while still frozen.
I use my homemade bisquick mix for this casserole, but feel free to use the store-bought stuff instead if it’s what you have on hand.
A few dashes of hot sauce add flavor to the casserole but don’t worry – it’s not spicy. If you do want it to be spicy, feel free to add more hot sauce or even add a small can of diced jalapeños to the mix.
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Start this casserole by cooking the pork sausage in a skillet over medium-high heat, breaking it into small pieces as it cooks. Once the sausage is cooked, drain off the fat and add the sausage to a grease 9×13-inch casserole dish.
Add the onions and peppers, hash brown potatoes, and 1 ½ cups of the cheese to the baking dish. Stir to mix with the sausage.
In a large bowl, whisk the eggs with the bisquick mix until well combined. Whisk in the milk, salt, pepper, and hot sauce until well mixed and smooth, then pour this mixture over the sausage mixture.
Use a spatula to nestle all of the mix-ins into the egg custard, then sprinkle the top with the remaining cheese.
Bake the casserole for 35-40 minutes. It’s done and ready to serve when the top is evenly puffed and the center is set.
Make-ahead instructions
This bisquick breakfast casserole only takes about 15 minutes to prep, but you can make your morning go even more smoothly by assembling it the night before.
Assemble the casserole completely, but instead of baking it right away, cover the pan tightly with foil. Refrigerate overnight.
The next morning, let the pan sit at room temperature while the oven preheats, then bake according to the recipe directions.
Frequently asked questions
Bisquick is my favorite go-to baking mix, but any all-purpose baking mix, such as JIFFY, should work just fine in this breakfast casserole.
You could also use gluten-free bisquick if you need this casserole to be gluten free.
If you have fresh onions and peppers on hand that you need to use, dice them and measure out 1 ½ cups total. Cook them in the pan with the sausage until they are softened, then add them to the baking dish and continue with the recipe as written.
If you’re not a fan of breakfast sausage, try using 1 pound of cooked and crumbled bacon (or air fryer turkey bacon) or 1 pound of diced ham instead.
For a pork-free version, try using chicken or turkey breakfast sausage instead of pork sausage.
The hot sauce adds flavor but does not make the bisquick breakfast casserole spicy. Original Cholula, Frank’s RedHot, and Sweet Baby Ray’s Original Hot Sauce are all good options to use here.
If you are still unsure, try just 1-2 dashes at first. You can also omit the hot sauce entirely.
If you do want a spicier breakfast casserole, use a spicier hot sauce, add a couple extra dashes, and/or try adding a small can of hot green chiles or diced jalapeños to the mix.
Bisquick Breakfast Casserole
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) 9×13-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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
