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Easy Bisquick Breakfast Casserole (Fluffy, Make-Ahead & Family-Approved) - A Cozy Morning Favorite

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage (pork, turkey, or chicken; mild or spicy)
  • 1 small onion, finely chopped (optional but adds great flavor)
  • 1 bell pepper, diced (optional; any color)
  • 1 1/2 cups shredded cheese (cheddar, Colby Jack, or a blend)
  • 1 cup Bisquick (or similar baking mix)
  • 1 cup milk (whole or 2% works best)
  • 4 large eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley or chives (optional, for garnish)
  • Nonstick spray or butter (for the baking dish)

Method
 

  1. Preheat the oven: Set your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick spray or butter.
  2. Cook the sausage: In a large skillet over medium heat, cook the sausage, breaking it into crumbles. Add onion and bell pepper if using. Cook until the sausage is browned and the veggies are soft, about 7–9 minutes. Drain excess fat.
  3. Layer the base: Spread the sausage mixture evenly in the prepared baking dish. Sprinkle 1 cup of the shredded cheese over the top.
  4. Mix the batter: In a large bowl, whisk together the eggs, milk, Bisquick, garlic powder, onion powder, salt, and pepper until smooth. A few small lumps are fine, but aim for a mostly smooth batter.
  5. Pour and top: Pour the batter evenly over the sausage and cheese. Sprinkle the remaining 1/2 cup cheese on top.
  6. Bake: Place the dish on the center rack and bake for 28–35 minutes, or until the casserole is set in the center and the top is lightly golden. A knife inserted near the center should come out mostly clean.
  7. Rest and garnish: Let the casserole rest for 5–10 minutes so it sets up. Garnish with chopped parsley or chives, slice, and serve warm.
  8. For make-ahead: Assemble through step 5, cover tightly, and refrigerate up to 12 hours. Bake straight from the fridge, adding 5–10 extra minutes as needed.