Wednesday, September 14, 2011

Bisquick and Sausage Breakfast Casserole

I got this recipe from my sister-in-law Beth when Alex and I were first married! She'd been married a few years by that point and so she could show me the ropes of being a good cook :-) I was pregnant with my first and in my first year of teaching and I was still picking up take-out on my way home everyday! Which is also why I gained a million pounds during my pregnancy! But I digress! The point is, this was a really yummy recipe and a great break from take-out!

I made the pictured casserole for a brunch for my sister's bridal shower. You make it the night before so it is a great thing for early activities or special events when you aren't going to have a lot of time to cook the day of. I also make it for dinner sometimes because I can put it together in the morning and then I just have to bake it when dinner time rolls around. I usually just serve it with a fruit salad of sorts and it makes a really kid friendly dinner. Hope it works out for you too!

Bisquick Sausage Breakfast Casserole
1 lb. bulk pork sausage
1 cup Bisquick
1 cup shredded cheese
6 eggs, slightly beaten
2 cups milk
1 tsp. dried mustard (so, I have used regular mustard in a pinch and it tasted just the same. So don't go buy a whole thing of spice just for 1 tsp!)
1/2 tsp. oregano
Salsa or green chile (optional toppings)

Cook meat. Mix with other ingredients. Pour into a 9x13 in. casserole dish. Refrigerate 4-24 hours. Bake at 350 for 1 hr. Top with salsa or green chile if desired!


  1. Mmmmm! I love this recipe. I am glad you love it and make it, too. We sometimes call it "conference quiche" at my house since I always make it for General Conference weekend. (Technically it's probably not a quiche, but it's the closest I've ever made to one.) It's also made for Christmas morning (that and cinnamon rolls) and anytime we have overnight company (it's PERFECT for overnight company, since you make it ahead of time and then have a nice hot breakfast for your guests in the morning!).

    I leave out the mustard altogether and nobody seems to miss it. (As if Nathan would EVER miss mustard.)

    P.S. I chuckle at your compliments on my cooking. I guess I did come a little ways from my Pasta Roni Days by the time you married Alex.

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