This Bisquick sausage breakfast casserole combines breakfast sausage, hash browns, eggs, and cheddar cheese with a touch of maple syrup. It’s a hearty breakfast made with everyday ingredients, perfect for holiday mornings, overnight guests, or meal prep.
You can assemble it the night before and bake it in the morning. We like to serve it with fresh fruit salad for an easy breakfast that feeds the whole family.
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Ingredient Notes
See the recipe card below for exact ingredient amounts.
- Bulk Pork Sausage: I use mild breakfast sausage, but you can use hot for a little spice.
- Hash Browns: I use Simply Potatoes refrigerated shredded hash browns. Frozen hash browns work too; thaw them before using.
- Eggs: Use large eggs.
- Milk: I use whole milk, but 2% or skim milk also works. I haven’t tested dairy-free milk.
- Cheese: I used pre-shredded Triple Cheddar for the casserole pictured here. Use your favorite cheddar or cheese blend.
- Bisquick: I use Bisquick Heart Smart because that’s what I keep on hand.
- Maple Syrup: A little adds a touch of sweetness that pairs well with the sausage.
- Salt and Black Pepper: Just a bit to round out the flavor.
How to Make Bisquick Sausage Breakfast Casserole
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
- Brown the sausage in a large skillet over medium heat, about 10 minutes. Remove from the heat and drain excess grease.
- Stir the hash browns into the sausage. Spread the mixture in the prepared baking dish and top with 1 cup of shredded cheese.
- In a large bowl, whisk together the eggs, milk, and Bisquick. Stir in the maple syrup, salt, and pepper.
- Pour over the sausage mixture and sprinkle with the remaining cheese.
- Bake for 22–27 minutes, until the edges begin to turn golden brown and a knife inserted into the center comes out clean. Let stand for 5 minutes before serving.
Make-Ahead Instructions
Assemble the casserole, 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 and Reheating
Store leftover casserole in an airtight container in the refrigerator for 3 days. Reheat individual servings in the microwave.
More Breakfast Casseroles
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Bisquick Sausage Breakfast Casserole
This easy Bisquick sausage breakfast casserole combines sausage, eggs, hash browns, and cheddar cheese with a touch of maple syrup. Assemble it the night before and bake in the morning for a hearty breakfast with less morning prep. Perfect for Christmas breakfast, weekend brunch, overnight guests, or meal prep. Save this sausage and egg breakfast bake for your next family gathering!
Ingredients
- 1 pound ground sausage
- 3 cups hash browns
- 6 eggs
- 2 cups milk
- 1 ½ cups Bisquick
- 2 cups shredded cheese
- 1 tablespoon maple syrup
- ½ teaspoon salt
- ½ teaspoon black pepper
- nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.nonstick cooking spray
- Brown the sausage in a large skillet over medium heat, about 10 minutes. Remove from the heat and drain excess grease.1 pound ground sausage
- Stir the hash browns into the sausage. Spread the mixture in the prepared baking dish and top with 1 cup of shredded cheese.3 cups hash browns
- In a large bowl, whisk together the eggs, milk, and Bisquick. Stir in the maple syrup, salt, and pepper.6 eggs, 2 cups milk, 1 ½ cups Bisquick, ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon maple syrup
- Pour over the sausage mixture and sprinkle with the remaining cheese.2 cups shredded cheese
- Bake for 22–27 minutes, until the edges begin to turn golden brown and a knife inserted into the center comes out clean. Let stand for 5 minutes before serving.
Video
Notes
Nutrition information is approximate and will vary based on the specific ingredients and brands used.
Nutrition
Calories: 399kcal | Carbohydrates: 27g | Protein: 16g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 826mg | Potassium: 453mg | Fiber: 2g | Sugar: 6g | Vitamin A: 342IU | Vitamin C: 5mg | Calcium: 195mg | Iron: 2mg
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Recipe adapted from Betty Crocker.
Can you use half and half?
I don’t see any reason why half and half wouldn’t work. Thanks, Mindy
Take this casserole to the next “savory” level by sprinkling dried thyme leaves over the sausage/potato mixture before adding the egg mixture…..it’s delicious
Can this be frozen? And if so, how?
It would have to be baked before freezing in an airtight container, and then thawed before being reheated.
I could do that! I’m thinking it might be good to keep one of these in the freezer, neatly packed into single servings. That way, if I unexpectedly have overnight guests, I can just toss a few pieces into the fridge, let ’em defrost overnight, and voila: breakfast is ready and waiting to just get reheated and served in the morning!
I think I’m going to try this, including a few different methods of packing for the freezer. I’ll let you know how it goes.
Sounds like a great idea! I have never tried it so please do let us know how it turns out.