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Do-Ahead Sausage Breakfast Bake

Looking for a do-ahead breakfast using Bisquick® mix? Then try this delicious casserole that features sausage, potatoes and eggs.

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 (8) 7 Reviews
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  • Prep Time 20 min
  • Total Time 9 hr 25 min
  • Servings 12

1
lb bulk pork sausage
2
boxes (5.2 oz each) seasoned shredded hash brown potatoes
1
medium red bell pepper, chopped (1 cup)
1
tablespoon dried chopped onion
2
cups shredded Cheddar cheese (8 oz)
1
cup Original Bisquick™ mix
1/2
teaspoon pepper
3 1/2
cups milk
6
eggs

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until sausage is thoroughly cooked; drain.
  • 2 In large bowl, mix cooked sausage, uncooked potatoes, bell pepper, onion and 1 cup of the cheese. Spread in baking dish.
  • 3 In medium bowl, stir Bisquick mix, pepper, milk and eggs until blended. Pour over potato mixture. Sprinkle with remaining 1 cup cheese. Cover with foil; refrigerate at least 8 hours but no longer than 24 hours.
  • 4 Bake covered 30 minutes. Uncover; bake 18 to 22 minutes longer or until light golden brown around edges. Let stand 10 minutes before serving.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
8g,
8%
Trans Fat
1/2g
1/2%
),
Cholesterol
145mg
145%;
Sodium
850mg
850%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
20%;
Calcium
20%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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