Impossibly Easy Casserole

Impossibly Easy Casserole–a savory breakfast bake with hashbrown patties, sausage links and cheddar cheese, topped with a seasoned egg batter and baked to golden perfection.

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Impossibly Easy Casserole

Today’s breakfast casserole recipe comes together quickly because it uses pre-cooked sausage and frozen hashbrowns, so you can assemble it without a lot of chopping or prep work. It’s filling enough to keep you full for hours, making it perfect for busy mornings or brunch. You can prep it the night before and bake it in the morning for a no-stress breakfast. I loved the use of the whole sausage links and the hashbrown patties! Enjoy!

This recipe was adapted from Impossibly Easy Breakfast Bake on Betty Crocker. The original recipes uses Bisquick baking mix. I never have Bisquick on hand so I opted to make my own homemade mix (it’s just flour, baking powder, salt and cut in butter).

Ingredients/Substitution Ideas

• Pre-cooked sausage links–or patties
• Hashbrown patties–I used McCain Quick Hashbrown Patties
• Cheddar cheese–I used sharp
• Flour
• Baking powder
• Kosher salt
• Black pepper
• Onion powder
• Garlic powder
• Butter–or shortening
• Milk–or evaporated milk
• Eggs
• Hot sauce–or salsa

Steps

Heat oven to 400° F. Spray a 8×8 inch baking dish with non-stick cooking spray. Evenly lay out the hashbrown patties and then lay the sausage links on top. Sprinkle the cheese evenly over the top.

In a mixing bowl whisk together the flour, baking powder, salt, pepper, onion powder and garlic powder. Cut the butter in with a fork or pastry blender. Whisk in the milk and eggs well. Pour the mixture over the top. 

Bake for 38-45 minutes (lower end for metal baking dishes, longer cooking time for glass). Poke a toothpick into the dish to make sure it is cooked through. 

Slice, serve and top with a few dashes of hot sauce or salsa.

Notes/Tips

• Serve with fresh fruit or some orange juice.
• There is no need to thaw the hashbrowns and sausage.
• You can substitute ½ cup of Bisquick original mix for the flour, baking powder, salt and butter.
• Try adding in some veggies. Diced bell peppers, green onions, or spinach can add color and nutrition.
• Give the casserole 5–10 minutes after baking before you slice it so it sets up and slices more cleanly.
• You can easily double this recipe. Bake it in a 9×13 inch baking dish instead.
• Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• Another recipe you can make with hashbrown patties is Ham and Cheese Breakfast Casserole.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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More breakfast casseroles…

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.