Loaded with sausage, bacon, peppers, onion, and melted cheese, this overnight Bisquick breakfast casserole is the ultimate make-ahead dish for holiday brunch or a relaxed weekend morning. Assemble it the night before, and all you have to do in the morning is slide it into the oven.
If you love easy make-ahead breakfast recipes, try this sausage egg and cheese casserole or this crescent roll breakfast casserole, too.
Table of Contents
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Before You Get Started
This recipe comes from my friend Sallie, who adapted it from a local church community cookbook. It’s one she’s tweaked over the years, and the base of eggs and Bisquick gives the finished casserole a texture that’s somewhere between a crustless quiche and a thick, hearty strata.
A few tips before you start:
- Use whole milk or heavy cream. The fat is what creates that rich, custardy texture. Low-fat or fat-free milk won’t give you the same result.
- Let the dish come to room temperature before baking. After an overnight rest in the fridge, set the casserole on the counter for 30 to 60 minutes before it goes into the oven. Cold pans bake unevenly and can leave the center underdone.
- Bake uncovered. This is what gives the top that golden-brown finish. Covering the dish traps steam and prevents browning.
How to Make Bisquick Breakfast Casserole
This casserole takes about 20 minutes to assemble. Prep it the night before and the hard work is done!
Step 1: Cook the Meat
In a large skillet over medium-high heat, brown the sausage until no longer pink. Drain off the excess grease and transfer to a greased 9×13-inch baking dish.
Use the same skillet to fry the bacon until crispy. Remove to a paper towel-lined plate, let it cool slightly, then chop or crumble.
⇢ Use any sausage you like. Mild or hot pork breakfast sausage, Italian sausage, and turkey sausage all work well here. Prefer all bacon? Skip the sausage and use 1½ lbs. of bacon instead. Ham is another easy swap.
Step 2: Layer the Fillings
Add the crumbled bacon, diced bell pepper, onion, and shredded cheddar to the baking dish with the sausage. Spread everything out in a fairly even layer.
⇢ Other vegetables work well here, too. Sliced mushrooms, spinach, or diced jalapeño are easy additions. Just sauté any extras briefly first so they don’t release excess moisture in the oven.
⇢ Swap the cheese if you like. Sharp cheddar is classic, but Monterey Jack, Pepper Jack, Colby, Swiss, or Gruyere all melt beautifully.
Step 3: Mix the Egg Batter
In a large bowl, whisk together the eggs, milk (or heavy cream), Bisquick, and melted butter until smooth.
⇢ No Bisquick? Any all-purpose baking mix is a 1-for-1 substitute. Krusteaz pancake mix works well and is slightly sweeter; gluten-free Bisquick is the best option if you need a gluten-free version.
Step 4: Assemble and Refrigerate
Pour the egg mixture over the meat, vegetables, and cheese in the baking dish. Give the dish a gentle shake to help everything settle, then cover tightly and refrigerate for at least 8 hours, or overnight.
Short on time? You can bake the casserole right away. The texture is slightly less uniform without the overnight rest, but it’s still hearty and delicious.
Step 5: Bake
When you’re ready to bake, pull the dish from the fridge and let it sit on the counter for 30 to 60 minutes.
Preheat the oven to 350°F. Bake uncovered for 50 to 60 minutes, until the top is golden brown and the center is set. You’ll know it’s done when a knife inserted in the center comes out clean and the edges are pulling away slightly from the sides of the dish.
⇢ To serve a smaller group, cut all ingredients in half and bake in an 8-inch square pan. Start checking for doneness around 45 minutes.
Step 6: Rest and Serve
Let the casserole rest for at least 10 minutes before slicing. This gives the egg custard time to set so the slices hold together cleanly.
Garnish with sliced green onions or chopped fresh herbs just before serving.
This is my favorite brunch dish, and I love how easy it is!
– Emily
Serving Suggestions
This hearty casserole pairs well with a variety of brunch sides. A few favorites:
Something sweet:
- Cranberry orange muffins
- Blueberry bread
- Cake mix cinnamon coffee cake
- Banana nut bread
- Cinnamon rolls
Something light or savory:
Storage
Make-Ahead: Assemble the casserole up to 24 hours in advance. Keep it covered in the fridge and let it come to room temperature for 30 to 60 minutes before baking.
Refrigerator: Leftovers keep in an airtight container for 3 to 4 days.
Freezer: Bake in a freezer-safe pan (a foil disposable pan works well), cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm the casserole in a 350°F oven for about 30 minutes, or until heated through. Individual slices reheat well in the microwave in 30 to 60 seconds.
This was a delicious casserole. I used the gluten free Bisquick. I also excluded the bacon. Everyone loved it. I thought I might have leftovers but no such luck. I will try to cut the recipe in half and bake it in a 8×8” dish. My husband said he didn’t want to wait for us to have company over before he has it again…
– Stephanie
Frequently Asked Questions
What can I substitute for Bisquick?
Any all-purpose baking mix works as a 1-for-1 swap. Krusteaz pancake mix is a popular option, though it adds a slightly sweeter flavor. Gluten-free Bisquick also works well for a gluten-free version.
Can I use heavy cream instead of milk?
Yes, and it’s actually the preferred option for an even richer, creamier texture. Whole milk and heavy cream both work well. Avoid low-fat or fat-free milk, which doesn’t have enough fat to create a proper egg custard.
Why is my casserole runny or not setting in the center?
A few things can cause this: the dish went into the oven cold (let it rest on the counter first), the oven temperature was off, or the casserole simply needed more time. Trust the visual cues over the clock. A knife inserted in the center should come out clean, and the edges should look set and slightly pulled from the sides of the dish.
Can I use a non-dairy milk like almond milk?
Several readers have tried it with good results. The texture will be slightly less rich than with whole milk or cream, but it works as a substitute.
More Easy Breakfast Casseroles
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Overnight Bisquick Breakfast Casserole
Equipment
- 9 x 13-Inch Baking Dish
Ingredients
- 1 lb. ground pork sausage (mild or hot)
- ½ lb. bacon
- ½ cup finely-diced green bell pepper
- ½ cup finely-diced onion
- 2 cups grated sharp cheddar cheese
- 6 large eggs
- 3 cups whole milk (or heavy cream)
- 1 cup Bisquick (or any all-purpose baking mix)
- ½ cup salted butter, melted
- Optional garnish: sliced green onions; chopped fresh herbs such as parsley or chives
Instructions
- Spray a 9×13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, brown the sausage until no longer pink. Drain off the excess grease and transfer to the prepared baking dish.
- Use the same skillet to fry the bacon until crispy. Remove to a paper towel-lined plate, let cool slightly, then chop or crumble. Add the bacon, bell pepper, onion, and cheese to the baking dish with the sausage.
- In a large bowl, whisk together the eggs, milk, Bisquick, and melted butter until smooth.
- Pour the egg mixture over the ingredients in the baking dish. Cover and refrigerate for at least 8 hours, or overnight. (To bake right away, skip the refrigeration and proceed to Step 5.)
- Remove the dish from the fridge and let it sit on the counter for 30 to 60 minutes. Preheat the oven to 350°F. Bake uncovered for 50 to 60 minutes, until the top is golden brown and a knife inserted in the center comes out clean.
- Let the casserole rest for at least 10 minutes before slicing. Garnish with fresh herbs or green onions and serve warm.
Notes
- Bisquick substitute: Any all-purpose baking mix works as a 1-for-1 swap. Krusteaz adds a slightly sweeter flavor; gluten-free Bisquick is the best option for a gluten-free version.
- Dairy: Whole milk and heavy cream both produce the best texture. Avoid low-fat or fat-free milk.
- Protein swaps: Use ham instead of bacon or sausage, or skip one protein and double the other. Any breakfast sausage (mild, spicy, turkey, or Italian) works well.
- Cheese: Sharp cheddar is the classic choice, but Monterey Jack, Pepper Jack, Colby, or Gruyere all melt well.
- Doneness cue: The casserole is ready when the top is golden brown, the edges are set, and a knife inserted in the center comes out clean.
- Make-ahead: Assemble up to 24 hours ahead. Let it come to room temperature for 30 to 60 minutes before baking.
- Half batch: Cut all ingredients in half and bake in an 8-inch square pan. Start checking for doneness around 45 minutes.
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
- Freezer: Bake in a freezer-safe pan, cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F oven for about 30 minutes, or microwave individual slices for 30 to 60 seconds.
Nutrition
Originally published in October, 2017, this post was updated in April, 2026.
I love all of those hearty ingredients in this casserole! Breakfast is my favorite meal of the day, so this sounds absolutely perfect. I think this would make a wonderful dinner, too. YUM!
Thanks, Gayle! Yes — it’s a great dinner option, too! 🙂 Thank you so much for stopping by!
This looks delish! I wonder how it would taste if you used reduced fat cheese, sausage and bacon. Any thoughts?
I think it would be totally fine, Katherine! 🙂
Would almond flour be a good substitute for the biscquik?
Hi, Sandra. No, definitely don’t use almond flour. The Bisquick includes flour, but it also includes a number of other ingredients like cornstarch, oil, sugar, salt, and most importantly — leavening (which helps the casserole puff up and rise). The almond flour wouldn’t be an equal substitute for those additional ingredients. If you’re looking for a gluten free alternative, I would use a gluten-free pancake or baking mix, such as Gluten-Free Bisquick (yes, it’s a real product). 🙂
How about Almond milk instead of regular milk?
Hi, Stephanie! I haven’t tested that myself, but I think it should work fine!
Actually, yes! Just made some last night with Almond meal flour in lieu of bisquick and it turned out deliciously!
I would love to know how to get the cookbook. I love community cookbooks
I have no idea, Ann. I think it was from a long time ago, and I don’t even have a copy of the book myself. I just benefited with the recipe from Sallie. BUT, stay tuned — because I have something in mind that will be very similar in the coming year. 🙂
I love breakfast casseroles. This looks really good. It reminds me of a Cooking Light casserole I have made in the past. It did not have the Bisquick, but it was chock full of sausage, bread and cheese. Thanks.
Thanks, Christine! This does sound similar to the Cooking Light recipe you tried, but I love the Bisquick because it doesn’t have any of the bread chunks that other stratas and similar breakfast casseroles have. 🙂
This is my favorite brunch dish, and I love how easy it is!
Thanks, Emily!
Could I mix everything two days ahead?
Hi, Mindy! I haven’t tried it, but I think that should work fine! You might just need to give everything another good stir right before baking (in case the ingredients have settled too much). 🙂
can I bake at lower temp so I can put it in before church and 3 hours later have it almost or ready?
or would it work in a crock pot?
Hi, Deborah! I honestly don’t know — I haven’t tried it! I would guess that you bake it lower and slower in the oven, but I wouldn’t know how long since I haven’t tested it myself.
Have you ever used Mexican cheeses ( thec3 cheese blend) instead of the cheddar cheese? Do you think green chili peppers and /or hot pork sausage would be good in this or would that make it too spicy ? Ca
Hi, Carol! I haven’t used the Mexican cheese blend in this recipe, but I’m sure it would be delicious!
If you like spicy food, I’d definitely say that green chili peppers and/or hot pork sausage would be great. It’s just a matter of personal preference, and my kids wouldn’t go for the spicier version. 🙂
How do you prepare the 8″ frozen casserole?
This recipe was great. My family loved it. Next time, I will leave out the bacon, as I think 1 lb of sausage is enough.
Perfect! Thanks, Kelsey!
This was a delicious casserole. I used the gluten free Bisquick. I also excluded the bacon. Everyone loved it. I thought I might have leftovers but no such luck. I will try to cut the recipe in half and bake it in a 8×8” dish. My husband said he didn’t want to wait for us to have company over before he has it again ????
That’s great, Stephanie! I’m so glad that all of your guests enjoyed it! No need to wait for another holiday before you make it again. 🙂
If it was baked and then frozen,what temp and length of time for reheating?
Hi, Renee! If possible, I like to let it thaw in the refrigerator overnight before reheating in the oven. To reheat a thawed casserole, bake (covered) at 350 degrees F until warmed through (maybe about 30 minutes?). If you’re trying to reheat a FROZEN casserole, it will take much longer (probably at least an hour).
this will be great for our men’s prayer breakfast but I may try it w/half sage & half hot sausage also using Mexican cheese ! From this area they seem to like more spicy dishes ! Thanks for this great site & what about a cookbook ??? Have a blessed & MERRY CHRISTMAS !!!!
That sounds perfect, Priscilla! No cookbook right now, but thank you for your kind words! 🙂 Merry Christmas!
Can I mix and bake right away? I also like to add diced cooked potatoes so would I mix in or add to baking dish before egg mixture?
Plan to make half as listed and half with lox and dill havarti. Can’t wait.
Hi, Linda! You can definitely just mix and bake right away. The overnight option is merely for convenience here.
For the potatoes, I would probably spread them out in an even layer in the baking dish first. Then pour the egg mixture over the potatoes. That way you know that they’re distributed throughout. Hope that helps, and enjoy!
This recipe sounds good! Going to be making it for Christmas brunch. Would I be able to substitute the Bisquick for Krustez brand of pancake mix?
Hi, Kellie! Yes, that should work fine! I find that the Krusteaz mix is a bit sweeter than Bisquick, so it will have a slightly different flavor. Otherwise, it should be great. Have a merry Christmas!
This was very good, but highly recommend stirring before baking. It took me over 2 hours to fully cook and I’m assuming it’s because everything settled so much overnight.
Thank you for the feedback, Amy! We’re glad you still enjoyed the recipe.
Looks great but I can not eat sausage. I’d use bacon or ham
Thanks, Nancy! Yes, you can definitely just use extra bacon or ham instead. Hope you enjoy!