Directions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with non-stick spray or butter.

2. Cook the sausage in a skillet over medium heat, breaking it apart until fully browned. Drain excess grease.

3. In a large bowl, whisk together eggs, milk, Bisquick, garlic powder, onion powder, salt, and pepper.

4. Layer the cooked sausage evenly in the bottom of the prepared baking dish.

5. Sprinkle shredded cheese over the sausage.

6. Pour the egg mixture evenly over the cheese and sausage layers.

7. Bake uncovered for 35–40 minutes, or until the center is set and the top is golden.

8. Let cool for 5–10 minutes before slicing and serving.

Tips & Variations

Low-carb option: Swap out Bisquick for almond flour and baking powder (2:1 ratio) for a keto-friendly breakfast casserole.

Vegetarian version: Skip the sausage and add sautéed mushrooms, spinach, or broccoli.

Cheese choices: Try a blend of cheddar, mozzarella, and pepper jack for an extra cheesy experience.

 Storage

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap individual portions tightly and freeze up to 2 months. Reheat in the microwave or oven.

 Time & Yield

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6–8 generous slices

 Tools Used

9×13-inch baking dish

Large skillet

Mixing bowls

Whisk and spatula