Bisquick Sausage Egg Casserole

"This recipe uses Bisqick instead of bread. I like that egg substitute is used for most of the eggs. You can totally change it up with different cheeses, meats & spices. Oh, & I love fresh Roma tomatoes on top! Adapted from a TOH recipe."
photo by Leslie 7 photo by Leslie 7
photo by Leslie 7
Ready In:
1hr 15mins




  • Combine sausage, onions, Bisquick, cheese & spices.
  • In a huge bowl, whisk eggs, egg substitute & milk together.
  • Stir sausage mixture into egg mixture.
  • Pour into greased 9x13 pan.
  • Bake @ 350 degrees for 50-60 minutes until a knife inserted into center comes out clean.

Questions & Replies

default avatar
  1. Judy M.
    Can I make the night before and cook in the a.m?


  1. Tendersprout
    I have made this twice now and really like it. I bake it, cut into squares and freeze. It really freezes well! The first time I made it the batter seemed too thin, but once it finished baking the result was great.
  2. Charlotte J
    I liked the crust the bisquick made on the top of the casserole. I cooked the onion with the sausage. I might try cutting back on the milk just a little, maybe taking 1/2 cup away the next time I make this. I adopted this chef for the *Spring PAC 2008* game
  3. whtbxrmom
    Every now and then we like to have breakfast food for dinner. I skipped the egg substitute and used all fresh eggs from a friend's chickens. It took the full 60 minutes to cook. We all enjoyed it, but think it would be even better with additional spices or chopped veggies.
  4. Shannon M.
    So easy and I suck at cooking! Made for a great Christmas breakfast.
  5. Milkmans Daughter
    I really like this version of the casserole. I used all eggs (I was out of the substitute) and Morning Star Farms Breakfast Crumbles and chopped green onions (and a little jalapeno). VERY GOOD recipe and makes a nice LARGE casserole. I'll cut it and put in individual pieces for quick breakfasts through the week for husband and I. This is definitely going in my keeper file. I did have to bake mine for about 60-65 minutes due to my oven. Thanks!


I have been a Registered Nurse for many years & have worked in various areas @ a nearby hospital. I started nursing school when my children were 6 & 10 years old. Whoa, what a trip that was! Being a nurse totally changed my life. I met my best friends @ nursing school & then @ work. Thru work I have met so many people I never would have known had they not been ill. And I have learned something from every one of them. My husband & I have been married for 37 years. We have a son in the Air Force & a daughter who lives nearby. Both are married & have blessed us with 5 grandchildren. When I first got married, I had to call my mother to find out how to boil a chicken! I read my BH&G cookbook cover to cover to learn how to cook. This was a necessity because we did not (& still don't) live in town. Plus eating out was too expensive. That cookbook taught me to cook from scratch and to this day I use very few mixes. I love to cook & have discovered that math, science & chemistry have a lot to do with cooking as well as being a nurse. The art is when you make it your own! And what better outlet for my cooking than a bunch of hungry co-workers. In my free time: I exercise 3 days a week (OK, so that should be a goal), babysit for the grandkids who don't live on the other side of the world, eat out once a month with the Mall Girls, read, surf the net, watch some TV -Idol, LOST, Grey's & all things cooking & decorating. I enjoy cruising around Zaar to find new recipes & I love the Forum with the kitchen pictures. I haven't been disappointed with very many recipes I have tried because if it has several ingredients my family doesn't like, I skip the recipe. How simple is that? I also believe a recipe should be made the way it is written (@ least the time) but it is OK to omit green peppers & mushrooms because this is my rule after all. <img src="">
View Full Profile

Find More Recipes