Overnight Bisquick Breakfast Casserole

Square side shot of an overnight breakfast casserole with bacon, eggs, sausage, and cheese.

5 from 5 votes

Overnight Bisquick Breakfast Casserole

This easy overnight Bisquick breakfast casserole is loaded with sausage, bacon, peppers, onion, and melted cheese. Assemble it the night before and bake it fresh in the morning for a stress-free holiday brunch or a hearty weekend breakfast.

Course Breakfast, Brunch

Cuisine American

Keyword Bisquick breakfast casserole, breakfast casserole with bisquick, easy bisquick breakfast casserole with sausage and cheese, make ahead breakfast casserole, make-ahead bisquick breakfast casserole for a crowd

Prep Time 20

Cook Time 55

Chilling Time 8

Total Time 9 15

Servings servings

Calories 457kcal

Author Blair Lonergan

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 9x13-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

Ingredients

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.

Baking

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.

Storage

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.

Source: My friend Sallie gave me this recipe, which she originally adapted from the Recipes and Remembrances cookbook by the Etlan United Methodist Church in Madison, Virginia.

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