Yes, I know it’s Sunday. Just let me pretend it’s Saturday. I’m late!
Need something you can throw together ahead of time…something that you can make ahead, refrigerate then bake the next day? This casserole is perfect. And it’s very filling. It also warms up great in the microwave the next day.
I’ve been making this breakfast casserole for years. So far, I haven’t found anyone who doesn’t like it. That or they were too nice to say so.
6 eggs, slightly beaten
1 pound browned bulk/breakfast sausage
1 cup Bisquick
1 cup Cheddar cheese (we like sharp in this recipe)
2 cups of milk
1/2 teaspoon oregano
When you brown the sausage, drain the grease well. I spoon mine out on to a plate lined w/ a double thickness of paper towels and let it cool if I’m going to refrigerate the casserole and then bake the next morning.
Mix all ingredients in a large bowl. I begin with the Bisquick, then add the milk and whisk the 2 till blended. Add the rest of the ingredients, stir a bit.
With a paper towel, wipe shortening/butter on casserole dish or spray with a non-stick cooking oil to keep from sticking. Pour in mixture and cover w/Saran wrap or foil. Refrigerate overnight. Bake at 350° for 50 minutes to an hour. Serve hot w/biscuits, toast or whatever you like!
If you mix this up to bake for the AM, just throw it all into a bowl (you don’t have to cool the sausage)mix and bake. It’s that simple! And often, I’ll brown sausage in double batches then package into 2 quart freezer bags and store them in the freezer. Saves a lot of time when I’m in a hurry to get this dish on the table!