Ingredients
Scale
- 1 lb Breakfast Sausage (substitute with turkey sausage or vegetarian options)
- 6 large Eggs, beaten until smooth
- 1 cup Milk (plant-based milk can be used for a lighter version)
- 2 cups Bisquick Mix (other pancake or biscuit mixes may be used)
- 2 cups Shredded Cheddar Cheese (swap for mozzarella or a dairy-free cheese)
- 1 teaspoon Salt (adjust based on dietary needs)
- 1 teaspoon Black Pepper (omit for a milder dish)
- 1 teaspoon Onion Powder (optional, fresh onions can be used)
- 1 teaspoon Garlic Powder (optional, fresh garlic can be used)
- 1 cup Diced Bell Peppers (optional, any color pepper works)
- 1 cup Diced Onions (optional, omit for a simpler flavor profile)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, cook the breakfast sausage until browned, about 5-7 minutes.
- In a large mixing bowl, whisk together the eggs, milk, Bisquick mix, salt, black pepper, and any optional seasonings until smooth.
- Evenly spread the cooked sausage in the baking dish, layer with shredded cheese and any optional vegetables, then pour the Bisquick mixture over everything.
- Bake for 35-40 minutes until the center is set and the top is golden brown.
- Allow to cool for 5 minutes before slicing.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat individual slices in the microwave for 30-60 seconds.
- For a crispier top, broil for 1-2 minutes after baking.
- Customize with your favorite vegetables or meats.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 180mg