Breakfast Bake Recipe
A make-ahead breakfast bake made with breakfast sausage, cheddar cheese, eggs, milk, and Bisquick. Assemble the meat and cheese ahead, pour the batter over the top, and bake until golden and set.
Ingredients
- 2 cups shredded cheddar cheese
- 1 pound breakfast sausage cooked, crumbled, and drained; or substitute ham or bacon
- 4 large eggs
- 2 cups whole milk
- 1 cup Bisquick baking mix
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- non-stick cooking spray for greasing the pan
Instructions
- Spray a 9x13-inch glass or ceramic baking dish thoroughly with non-stick cooking spray, including the sides and corners. Set the pan aside.
- Cook the breakfast sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. When no pink remains, drain off the grease and let the sausage cool for about 10 minutes.
- Spread the cooked, crumbled sausage evenly across the bottom of the prepared pan. Sprinkle the shredded cheddar cheese evenly over the sausage.
- In a large mixing bowl, whisk together the eggs, milk, Bisquick, salt, and black pepper until smooth and no Bisquick lumps remain. The batter will be thin and pourable.
- Pour the batter slowly and evenly over the meat and cheese. Work across the surface so everything is covered. The batter will settle and find its own level.
- Preheat the oven to 375°F. Bake for 40 to 45 minutes, until the top is golden brown, the center is set, and a toothpick inserted into the center comes out clean.
- Let the breakfast bake rest for 5 to 10 minutes before slicing. This helps the center set and makes cleaner slices.
Notes
For best texture, layer the cooked meat and cheese in the pan the night before, then mix and pour the batter fresh in the morning.
If fully assembled and refrigerated overnight, bake straight from the fridge and add 5 to 8 minutes to the bake time.
If the top browns before the center sets, loosely tent the pan with foil for the last 10 minutes.
Leftovers keep refrigerated for up to 4 days. Reheat individual slices in the microwave for 60 to 90 seconds, or in a toaster oven at 350°F for 8 to 10 minutes.
