Breakfast Bake
Breakfast Bake is awesome. My sister-in-law baked this sumptuous casserole for Christmas breakfast this past year and it was so wonderful I had to have the recipe. This breakfast casserole is full of sausage, hash browns, and cheese, and it has a light egg-type souffle mixture poured over the top which holds it all together. It’s made differently than all the breakfast stratas and breakfast casseroles I’ve made before that have bread on the bottom. In fact, we liked this much better.
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I make no pretense that this casserole is healthy or low calorie but it certainly is delicious. For those of you who like breakfast for dinner this is great option for that too. This casserole is so tasty and so easy to throw together. I fried the sausage, green pepper and onion the night before. Then I added the cheese and potatoes and after stirring all the ingredients together.
I put the dish in the refrigerator overnight. The next morning I mixed the Bisquick, egg, and milk mixture and poured it over top of the rest of the ingredients and baked it. Cheese is added the last few minutes. It’s really easy with only a few steps to make it and yet the payoff in taste is B-I-G!
I really thought the taste of this casserole was superior to many of my other breakfast casseroles I have recipes for (probably close to 10) so we will be making this one regularly in the future. I’m not sure where my sister-in-law, DeEtte, found this recipe but I’ll give her the credit for it. I have made a few minor changes to the recipe as she gave it to me. The instructions below are the way I made it.
If you’re looking for a great breakfast casserole for brunch, special occasions like baby showers, or holiday breakfasts this is a casserole you should consider. It’s really fantastic, tastes great, and is quite simple to put together. This is great served with fruit, a sweet bread like my Cranberry Fruit Nut Bread, Pecan Cranberry Muffins, Cream Cheese Danish Pastry, Breakfast Cobbler, Blueberry Coffeecake, or Heather’s Chocolate Chip Banana-Nut Bread, and Greek yogurt or baked oatmeal.
This lovely recipe is featured on Recipe Lion here.
When I initially posted this recipe in January 2013, I had made it for a breakfast committee meeting I was attending. I was still using a simple iPhone for a camera. The pictures were okay but nothing to write home about. I recently remade this recipe (June 2016) for a breakfast our church was putting on. It went FAST.
I’ve added a few more seasonings to it since the original time I made it. I also made it all at one time and not in stages, so my pictures will reflect that this time. If you like your food spicier, then consider using Pepper Jack cheese instead of regular cheddar. Regardless of how you make it, Breakfast Bake will be extraordinarily delicious. I hope you give it a try.
Breakfast Bake is one of the best breakfast casseroles you’ll ever sink your teeth into. You can see all the sausage, shredded hash brown potatoes and cheese in this dish.
Breakfast Bake is mouthwatering. Each bite is filled with sausage, hash browns and cheese and flavored with bell peppers, onions, parsley, marjoram and thyme.
All that cheese makes this casserole so gooey and delicious. This is superior comfort food!
Here’s what I did.
I used these ingredients plus thyme and marjoram.
Combine Bisquick, eggs, milk, parsley, pepper, thyme and marjoram in a small mixing bowl.
Whisk to combine. Set aside.
Cook two pounds of bulk pork sausage in a very large skillet or Dutch oven. Cook diced green pepper (or any other color bell pepper) along with the sausage while cooking. Add diced onion and cook along with sausage. Cook and stir sausage and vegetables until the sausage is no longer pink. Drain any grease.
TIP: I keep an old spaghetti sauce jar under my sink and pour off all grease into that. Once it’s full I discard the jar in the trash. Don’t pour grease down your disposal or your drains as it clogs septic and sewer lines.
Transfer sausage mixture to a large mixing bowl. Add shredded hash brown potatoes and shredded sharp cheddar cheese. You can use frozen hash browns. Mine were thawed.
Stir to combine.
Meanwhile, spray a 9×13″ casserole dish with baking spray. Place sausage mixture into dish. Pour Bisquick mixture evenly over top of sausage mixture.
Bake at 350 for about 45 minutes. Mixture should be set, but if not cook until set.
Remove casserole from oven.
Add remaining cheese. Bake another 5-10 minutes until cheese is completely melted. (I ended up using up cheese from three different bags: a finely grated cheddar, a coarsely grated cheddar and a Monterey Jack cheddar combo. If you like highly seasoned food, even cheddar jack will work).
After the cheese has melted, remove from oven and allow casserole to sit about 5-10 minutes before serving.
I took this casserole to a breakfast meeting and everyone raved over it.
Breakfast Bake is a great casserole to make for holiday breakfasts and special occasion brunches.
Here’s the recipe.
BREAKFAST BAKE
(Recipe adapted from my sister-in-law, DeEtte Amspaugh, Safety Harbor, FL)
Breakfast Bake
Equipment
- 1 9x13" glass baking dish
- 1 large skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 hamburger chopper to cut meat down in small pieces while frying
Ingredients
- 32 oz. pkg. bulk pork sausage two 16-oz. pkgs.
- 1 medium bell pepper chopped, 1 cup
- 1 medium onion chopped, 1/2 cup
- 3 cups frozen hash browns mine were thawed
- 3 cups sharp Cheddar cheese shredded
- 1 cup original Bisquick baking mix
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 4 large eggs
- 2 cups 2% milk
- 1-2 tbsp. dried parsley if desired
Instructions
- Heat oven to 350°.
- Spray 9x13” glass baking dish with cooking spray.
- Cook sausage, bell pepper, and onion in large skillet or Dutch oven over medium heat until sausage is cooked through.
- Use a hamburger chopper to cut meat into small pieces while frying.
- Drain off grease.
- Stir together sausage mixture, hash brown potatoes and 1 ½ cups shredded Cheddar cheese.
- Pour into greased baking dish.
- In a mixing bowl, stir Bisquick mix, pepper, milk, eggs, thyme, marjoram and parsley or any other spices/herbs you like.
- Pour over top of casserole.
- Bake about 45 minutes or until knife inserted in center comes out clean.
- Sprinkle 1 ½ cups cheese over top of casserole and heat through an additional 5-10 minutes.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 2 16-oz. pkg. bulk pork sausage
- 1 medium bell pepper, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 3 cups frozen hash browns (mine were thawed)
- 3 cups shredded sharp Cheddar cheese
- 1 cup original [url href=”http://www.bettycrocker.com/products/bisquick?nicam5=vanityurl_web_bisquick” target=”_blank”]Bisquick[/url] baking mix
- ¼ tsp. pepper
- ½ tsp. thyme
- ½ tsp. marjoram
- 4 eggs
- 2 cups milk
- 1-2 tbsp. dried parsley, if desired
- Heat oven to 350°.
- Spray 9×13” glass baking dish with cooking spray.
- Cook sausage, bell pepper, and onion in large skillet or Dutch oven over medium heat until sausage is cooked through.
- Drain off grease.
- Stir together sausage mixture, hash brown potatoes and 1 ½ cups shredded cheddar cheese.
- Pour into greased baking dish.
- In a mixing bowl stir Bisquick mix, pepper, milk, eggs, thyme, marjoram and parsley or any other spices/herbs you like.
- Pour over top of casserole.
- Bake about 45 minutes or until knife inserted in center comes out clean.
- Sprinkle 1 ½ cups cheese over top of casserole and heat through an additional 5-10 minutes.
Doesn’t Breakfast Bake look delectable?
Here’s a great view of the texture. The extra cheese makes the comforting Breakfast Bake so much more satisfying.
I’ve saved a plate for you! Come join me for breakfast.
You may also enjoy these delicious recipes!
Breakfast Bake
Equipment
- 1 9×13" glass baking dish
- 1 large skillet
- 1 large mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 sharp knife to cut vegetables
- 1 hamburger chopper to cut meat down in small pieces while frying
Ingredients
- 32 oz. pkg. bulk pork sausage two 16-oz. pkgs.
- 1 medium bell pepper chopped, 1 cup
- 1 medium onion chopped, 1/2 cup
- 3 cups frozen hash browns mine were thawed
- 3 cups sharp Cheddar cheese shredded
- 1 cup original Bisquick baking mix
- 1/4 tsp. ground black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried marjoram
- 4 large eggs
- 2 cups 2% milk
- 1-2 tbsp. dried parsley if desired
Instructions
- Heat oven to 350°.
- Spray 9×13” glass baking dish with cooking spray.
- Cook sausage, bell pepper, and onion in large skillet or Dutch oven over medium heat until sausage is cooked through.
- Use a hamburger chopper to cut meat into small pieces while frying.
- Drain off grease.
- Stir together sausage mixture, hash brown potatoes and 1 ½ cups shredded Cheddar cheese.
- Pour into greased baking dish.
- In a mixing bowl, stir Bisquick mix, pepper, milk, eggs, thyme, marjoram and parsley or any other spices/herbs you like.
- Pour over top of casserole.
- Bake about 45 minutes or until knife inserted in center comes out clean.
- Sprinkle 1 ½ cups cheese over top of casserole and heat through an additional 5-10 minutes.