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With many of us hosting overnight guests this holiday season, it’s nice to plan not only that big, special dinner, but also a tasty and filling breakfast! This breakfast bake is another one of those recipes I “made over” by replacing a processed boxed mix with something more wholesome. In fact, you may even recognize this “real foodinized” version of Bisquick’s Breakfast Bake! This was actually a fairly easy dish to make over, and when you look at the ingredients on the back of a Bisquick box, it’s not hard to see why you would want to avoid it and use a homemade replacement instead.
In The Box (Pictured): Enriched refined white flour (labeled as “wheat flour” without the word “whole”), partially hydrogenated oil (i.e. the same trans fat the FDA recently declared is no longer “generally recognized as safe for use in food”), and dextrose (a sweet additive I do not cook with at home).
In My Recipe: Whole-wheat flour, unrefined cooking fat (from the pastured sausage), and other whole, recognizable ingredients.
It’s funny to me how the Bisquick Breakfast Bake recipe tells you to drain the natural fat from the sausage just so you can add in their boxed stuff that contains unsafe trans fat. No, thank you!
So anyway, whether you serve this for breakfast, brunch, or even dinner, I think you’ll find this is a super easy crowd-pleaser, and with all of the cooking we’ll be doing during the holidays, that’s exactly what we all need!
Recipe: Holiday Breakfast Bake (Make Ahead*)
Ingredients
- 3/4 pound sausage (locally/humanely raised meat recommended)
- 1/2 onion (diced)
- 1 bell pepper (diced)
- 1 1/2 cups frozen hash browns (look at the back to make sure it’s only 1 ingredient)
- 1 1/4 cup cheddar cheese (freshly grated (or swiss), divided)
- 1/2 cup whole-wheat flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- pepper (black or red, to taste)
- 1 cup milk
- 2 eggs
Instructions
- Preheat oven to 400 degrees F. Grease a square baking dish (8 x 8 inches or 9 x 9 inches) and set aside.
- In a sauté pan over medium heat, add the sausage, onion, and bell pepper. Cook while breaking up the meat with a spatula until the sausage is cooked all the way through, about 7 to 8 minutes.
- Transfer the meat mixture (including the fat) to the casserole dish and stir in the frozen hash browns and 3/4 cup of the grated cheese.
- In a medium sized mixing bowl, whisk together the flour, baking powder, salt, and pepper. Whisk in the milk and eggs until well combined but not overmixed. Pour over the sausage mixture in the casserole dish ensuring even coverage.
- Bake uncovered until light brown on top and around the edges, about 35 to 40 minutes.
- Sprinkle the remaining 1/2 cup cheese on top and bake for 2 more minutes.
- Serve with fruit for breakfast or with a salad for lunch. Enjoy!
I have seen a few of your recipes that use frozen hash browns. They always say to look for one that only has one ingredient. What brand do you use? I’ve looked at many brands, but none have only potatoes and nothing else. Thanks!
Hi Jill, we recommend Cascadian Farm Organic Hash Brown. – Nicole
Question: Is it supposed to have biscuity texture? It always turns out great, but it’s more wet than biscuit- like. I was trying to figure out if I was doing something wrong? Thanks! (It is still delicious!!)
No, it’s not as dry as a biscuit. Sounds like you made it right!
How far in advance can this be made?
I wouldn’t make it ahead of time any longer than the day before. – Nicole
This is my most favorite breakfast bake ever! I make it every year for Christmas morning. I’m also making it for dinner tonight. It’s so versatile and easy to change up too. I have found it works really well with freshly grated potatoes or sweet potatoes. My whole family and everyone else loves it!
Hi, this says only 2 eggs?
That’s correct.
Thank you so much for this recipe. I can’t wait to make it for Christmas breakfast. I wanted to say that I make my own frozen hash browns by cooking potatoes that we organically raise in our garden until just a little less than done. Then I cool them, shred them in my food processor and spread them out on a baking sheet. I put them in the freeze for a couple of hours and then put them in zip lock bags. I can take out however many I need and cook them quickly in a frying pan just like the store bought hash browns. You could do the same with potatoes that you purchase at the farmers market in the fall when they are in season and reasonably priced.
Love your website and your first book. I intend to get your second one after the Christmas rush is over. You keep me motivated to cook and eat healthy. Keep up the good work!
Can you use something in place of the eggs? Egg allergy..the rest of the ingredients are fine-thank you
Hi there. We have never attempted to replace the eggs in this recipe but here is a similar recipe that might help: http://www.epicurious.com/recipes/food/views/sausage-and-potato-breakfast-casserole-4387.
I made an adapted version of this and it was WONDERFUL! I used just over a pound of bacon chopped instead of sausage. (I had already cooked and drained it, so didn’t add the extra fat.) I doubled the recipe in a 9×13 dish. 6 eggs instead of 4. Only had one bell pepper so I also added a zucchini. I had already made my own diced (sauteed) potatoes the day before so I threw those in instead of frozen hash browns. I also threw in some fresh rosemary and a few other seasonings since another review mentioned it was bland. I’m sure it would have been great without that addition though! So full of flavor. I was surprised how many veggies filled the casserole dish. I was a little worried my kids wouldn’t eat it being so dense with vegetables, but they ate it all up with delight. This was a wonderful breakfast for dinner and I did the majority of the prep work while I made breakfast and lunch. This will be on my regular list. Thank You!
Has anyone made this with home grated (fresh) potatoes? I do not live where packaged frozen hash browns are available.
Yes, I made it with grated potatoes yesterday. It was delicious!
I read (somewhere, sometime) that Bob’s Red Hill Unmodified Potato Starch is better for diabetics who need to watch their carbohydrate intake. Can I substitute this for one of the flours in the recipe? Also, how about the Stevia sweetener made for baking? Can this be substituted for sugars? I am trying to placate a diabetic husband who loves sweet carbs and whom does not yet accept that he must make some life style changes!
Hi Tara. We’ve not made those kinds of substitutions. If you give it a try, let us know how your modified version works.
Hi Lisa,
I am the college AEnglish professor who made up a seven day challenge based on your 100 days of unprocessed food. Most of my students can take the challenge by keeping a diary and telling me how they fared with their menus and meals. One of them totally misunderstood the challenge, skipped meals and was miserable. I could not believe she didn’t go on your site and get a clue as to how your challenge works. However, most of those who do the 7 day challenge rave about it. Just thought you would like to know how far reaching your idea is. My students come from all over the globe and hopefully they take their new found knowledge home with them.Love you and your girls and your great idea.
I would prefer small cubes of ham to sausage. Also, you could add most any veggie you’d like. Chopped tomato, cooked broccoli florets, etc.
I love this recipe and have made it several times for family gatherings. I always get compliments. Recently I developed a severe intolerance to nightshade vegetables and can’t eat peppers. Does anyone have a good suggestion for a substitution? I feel like the peppers are the best part and wonder how it would be without them.
Hi. My family loves adding mushroom. My son is not crazy about peppers.
Sometimes potatoes can turn black when left overnight. Its no biggie…but that could be it.
I made this the night before and when I got it out of the refrigerator, it was black where some of the flour was. This ever happen to anyone? Is it some type of reaction with the whole wheat flour?
Hi Nic. Yeah, potatoes can oxidize in strange ways but the flour was probably not to blame. Sorry that happened.
It’s probably the starch in the potatoes.
I have to be honest…this was pretty bad. Maybe it was my sausage but it was a greasy mess. After baking I poured about 1/4 cup of Grease off the top of the casserole. It was also extremely bland. Maybe if it was made with hot sausage (or additional spices) and the grease (or ar least half of it) was drained off prior to putting in casserole dish it might be something I would make again.
I am sorry it didn’t turn out for you – I agree if the sausage wasn’t seasoned that would make a difference!
I do a similar casserole without the flour/bisquick component that would work for the gluten free/paleo folk. Just add a couple more eggs and delete the batter mixture. It’s also good without the hashbrowns–just eggs, sausage, cheese, onions, and whatever other veggies you want to add. I overcook mine slightly because my family really, really likes the crusty brown edges.
What is the best gluten free substitue for this recipe?
Hi Jamie. You can use a gluten free flour blend. I like Bob’s Red Mill. ~Amy
Hi, Is there a vegetarian substitute for the sausages? Thanks!
Hi there. Just leave it out and/or add some veggies. I love mushrooms for a nice umami flavor. :)
Can this dish be eaten cold or does it taste better right out of the oven?
Thank U!
Hi there. It is best served hot/warm. :)
Can this be made ahead of time and then frozen? I would like to make it a week ahead of time and pull it out to defrost the night before and throw it in the oven on Christmas morning.
Hi Jennifer. Yep, did it last Christmas. :)
Is there a reason for not draining the fat? I’d prefer not to keep it if I don’t have to.
Thanks!
Hi Becky. It is for flavor and moisture but you can drain it if you choose.
Can this be made ahead and frozen? If so would you freeze it before taking it out that morning to bake or would you bake it first and let it thaw and warm it up the morning you need it?
Hi Ann. I would cook first, freeze, thaw and reheat but you could do it either way. :)
Only two eggs (for 6 people) in your recipe?
Hi J. Yep, for this recipe. There are several other ingredients. :)
Could I changed the whole wheat flour to almond flour to make it primal/paleo?
Hi there. We’ve not tried that substitution.
Since I can’t find frozen hashbrowns without dextrose, I made my own when I had too many potatoes around last week. I scrubbed, then baked for 1 hr, then shredded ( in food processor) and put on a baking sheet in the freezer. Once frozen, I transferred to a bag and stored in the freezer. They turned out great when i cooked them a few days later and I was happy to have something to do with the extra potatoes!
This is great…I used to make a casserole that was topped with bisquick…i will attempt to make it using this replacement. Would also be good covering a baked beef stew. Thanks!
Thanks so much for this post.
I love how you compare the Bisquick version to your natural version of this recipe. I have also quit using baking mixes when cooking for my family. It took me lots of trial and error to come up with basic biscuit and pancake recipes I love, but it was worth the effort.
Question: I always have potatoes in the house and like to make my hash browns using freshly shredded potatoes. When I do this my casseroles always turn a funky brown color because the potatoes start to discolor once they are shredded. Any advice there?
Hi Dawn. Lisa used frozen hash browns and has not had good luck trying to use freshly shredded potatoes in a casserole-like recipe. Letting potatoes soak in ice water until you use them slows down the oxidation process but you would need to wring the shreds out before using them or you will end out with a soupy mess. :) ~Amy
This was excellent! I used leftover ham cooked up in a little leftover bacon grease instead of sausage..huge hit!
I’m baking this right now. I doubled the recipe and baked it in a 9×13 dish. does that mean I need to add more cooking time? It’s baked for 40 minutes but it doesn’t look ready. Thank you!
Hi there Sandy. We often can’t answer recipe questions in real time. How did it turn out? ~Amy
Made this for Christmas morning breakfast. It was a huge hit. I was afraid it wouldn’t be enough for 4 adults and 2 toddlers, but it was perfect! We also had a side of Irish bacon. This is such a versatile recipe that next time I’ll try adding a few other things such as mushrooms, ham or bacon and try with some different cheeses. Thank you!
We tried this recipe for Christmas morning. It was easy and a bit hit. Thanks!!!!
I made this for Christmas brunch. It was fantastic! Thank you for sharing!
This was definately very easy! FYI – I misread the instructions and topped the casserole with the cheese before sticking it in the oven (rather than just the last few minutes) and it came out fine!
I did, however, think that there was too much breakfast sausage. I might try with 1/2 lb and increase the hashbrowns to 2 cups. Or use bacon as others did.
I forgot to mention that I didn’t add any cheese because I can’t eat diary. Sad I know!!! But it was still delicious without cheese.
I made this Christmas morning. It was delicious!!!!!! I used 3 eggs and only a half cup of milk. Thank you for sharing this delicious dish with us!