Overnight Breakfast Casserole

5 from 5 votes

Overnight Breakfast Casserole

This easy overnight Bisquick breakfast casserole is loaded with sausage, bacon, peppers, onion, and cheese!

Course Breakfast, Brunch

Cuisine American

Keyword Bisquick breakfast casserole, easy breakfast casserole, make ahead breakfast casserole, overnight breakfast casserole

Prep Time 20

Cook Time 55

Chilling Time 8

Total Time 9 15

Servings servings

Calories 457kcal

Author Blair Lonergan

Ingredients

1 lb. ground pork sausage (I use Country Mild pork sausage, but hot sausage also works well if you like it spicy)
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 sub with heavy cream)
1 cup Bisquick (or other 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 x 13-inch baking dish with nonstick cooking spray; set aside. In a large skillet over medium-high heat, brown the sausage until it's no longer pink. Drain off the excess grease. Transfer the sausage to the prepared baking dish. Use the same skillet to fry the chopped bacon until it's crispy. Remove the bacon to a paper towel-lined plate. When it's cool enough to handle, chop or crumble the bacon.
Add the cooked 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.
Pour the egg mixture into the baking dish with the sausage and other ingredients. Cover and refrigerate overnight (or bake right away, if desired).
When ready to bake, place the baking dish on the counter to come to room temperature for at least 30-60 minutes. Preheat the oven to 350°F. Bake, uncovered, for 50-60 minutes, or until the casserole is browned on top and the eggs set in the center.
Let the casserole rest for at least 10 minutes before slicing. Garnish with chopped fresh herbs or sliced green onions just before serving.

Notes

This recipe comes from my friend Sallie, who adapted it from the Recipes and Remembrances cookbook created by the Etlan United Methodist Church here in Madison, Virginia.

Nutrition