Bisquick Sausage Breakfast Casserole

Here’s what you’ll need

See recipe card for exact amounts.

Ingredient Notes

bulk pork sausage – we use regular mild breakfast sausage. This is a great opportunity to add some spice by using hot if you want. 

hash browns – I like Simply Potatoes refrigerated hash browns (not an affiliate link, just showing you what I use), frozen can be used but they will need to be thawed.

eggs – large eggs are perfect.

milk – I like whole milk, 2% milk and skim milk will work. We have never made this with dairy free milk.

cheese – we use whatever we have on hand, for the dish you see in this post we used Triple Cheddar which is a blend of Vermont white, mild cheddar and sharp cheddar cheese. I also almost always use pre-shredded cheese. I know…. freshly grated melts better and looks better in photos but I like to buy it all ready to go and I am thinking most of you do too. 

Bisquick – you can use original, gluten free or Heart Smart. We use Heart Smart because that is what we keep on-hand. 

maple syrup – just a bit because it goes perfectly with the ingredients in this savory casserole.

salt & black pepper – just a bit for added flavor. 

nonstick cooking spray – any type; canola oil, olive oil, or vegetable oil spray will work.

How to make this Bisquick breakfast casserole recipe

1. Preheat the oven to 400° and spray a 9″ X 12″ casserole dish with nonstick cooking spray.
2. In a large skillet over medium heat brown the sausage until no pink remains, about 10 minutes. Take it off the heat. Drain the grease off (I find that it isn’t really enough to drain off so I just use a wad of paper towels to sop up as much as I can). Mix the hash browns into the skillet with the sausage. Spread the sausage mixture into the bottom of the prepared baking dish and top with one cup of shredded cheese. 
3. Whisk the eggs, milk and Bisquick together in a large mixing bowl until combined, stir in the maple syrup, salt and pepper. Pour the Bisquick mixture into the casserole dish and top with the remaining cheese. 
4. Bake for 22-27 minutes or until the edges start to turn golden brown and a knife inserted into the center comes out clean.
5. Let stand about 5 minutes before serving. 

To make this ahead of time

Cover and refrigerate then take it out of the fridge about 15 minutes before you bake it. You may need to let it bake a few minutes longer since it isn’t starting out at room temperature.

Variations 

• Use any sausage you want; apple, maple, Italian, or hot all work great. 
• Put 1-3 teaspoons of Dijon mustard into the casserole when you add the maple syrup and salt and pepper.
• Instead of shredded hash browns the diced type can be used. You can even use the type that have onions and bell peppers in them.
• Add about half cup diced yellow onion or about a cup of diced red bell pepper or green bell peppers.
• Add a small can of green chilis or a dash of hot sauce for a little spice. 
• Swap turkey sausage in for the pork sausage.

Storage & Reheating

Store leftover casserole in an airtight container for about 3 days. Reheat individual servings in the microwave.