Sunday, October 6, 2013

Breakfast Casserole

Near the end of the school year, all the teachers hosted a Parent Appreciation breakfast.  I signed up to bring a breakfast casserole.  Since I'd never made one before, I made my family one on Saturday to test out the recipe.  I'm so glad I did, because it turned out great! 

I added mushrooms to the "real" casserole and that version was my favorite.  Green peppers definetly deserve a spot in this recipe too.  

I have to make this again because the picture is sad, but don't be fooled.....this casserole was really tasty! 

**This is a make-the-night-before dish, so plan ahead!  It's perfect for feeding company. 


1 lb spicy pork sausage
1/4 cup onion, chopped
1/2 cup mushrooms, chopped (optional)
1/4 cup green peppers, chopped (optional)
2 1/2 cups frozen diced hash brown potatoes
5 eggs
1 3/4 cups milk
1 cup Original Bisquick mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese


Spray a 13x9 glass casserole dish with cooking spray.  

In a skillet, cook sausage, green peppers, mushrooms and onion over medium heat for 5 minutes.  Stir in potatoes.  Cook another 5-7 minutes, until the sausage is cooked through and the potatoes are slightly browned. 
Drain the mixture onto paper towels, then spoon into the casserole dish. 

In a medium bowl, stir eggs, milk, Bisquick and salt and pepper until well blended.  Stir in cheese. 

Pour over the sasuage mixture and mix well.  

Cover with foil and refrigerate for 8 hours. 

Heat oven to 350º and bake casserole for 45 minutes.  Uncover and make another 10 or 15 minutes (until a knife inserted into the middle comes out clean)

Serve with your favorite hot sauce, salsa and sour cream. 


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