Bisquick breakfast casserole is a hearty, delicious Tex Mex casserole with eggs, chorizo, veggies, shredded potatoes and cheese. This impossibly easy Bisquick recipe also makes a fantastic potluck dish, brunch item, or breakfast for dinner!
This Bisquick breakfast casserole is one of the easiest ways to take any morning from yawn-worthy to exciting!
Like our hash brown breakfast bake, the Tex Mex casserole is fantastic as a morning meal, but also a great potluck dish, or breakfast for dinner!
Keeping homemade Bisquick in your pantry allows you to whip up a quick batch of buttermilk biscuits or banana pancakes.
But, you can also use Bisquick to make dinner entrees like chicken pot pie, or to make an impossibly easy egg bake like this one!
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Why We Love Bisquick Breakfast Casserole
- An easy, one-pot meal.
This recipe doesn’t require a lot of time or dishes. In less than an hour you can have bubbly, cheesy baked eggs that the whole family will love without a ton of clean-up.
- Hearty and delicious.
We love how the flavors in this dish come together as the casserole bakes. The blend of peppers, chorizo, and egg will keep you coming back for seconds.
Ingredient Notes and Substitutions
- Ground pork chorizo
Mexican chorizo has a smoky, mildly spicy flavor. If you can’t find pork chorizo at your local grocery store, swap it out for beef chorizo or ground breakfast sausage. - Rotel
This is a brand of canned tomatoes with green chilis. We use the mild variety, but you can make this Tex-Mex casserole spicier by using hot Rotel.
If you can’t find it, make your own by combining one 15-ounce can of diced tomatoes and one 4 ounce can of diced green chilis or jalapenos.
- Mexican blend cheese
Feel free to swap out the Mexican blend for another shredded cheese of your choice. - Shredded potatoes/hash browns
When you go shopping, look for refrigerated shredded potatoes. Those are our favorite, because they taste fresher, and they’re ready to use. If you can’t find them, no worries; just buy frozen hash browns and be sure to thaw them first.
Note:
If you have a dairy allergy or intolerance, this breakfast casserole with cheese and milk probably isn’t the best choice for you. Fortunately, this dairy free egg bake is one you can enjoy!
Tips and Notes For a Perfect Bisquick Casserole
- Grease the baking dish.
Use some butter, oil, or nonstick cooking spray to keep the egg bake from sticking.
- Use a spatula to break the chorizo into small chunks.
Breaking your chorizo into smaller pieces will help it to cook more quickly and evenly.
- Don’t overmix the batter.
It is okay to have a few clumps of Bisquick in the batter of the breakfast casserole. They’ll disappear as the egg bake is in the oven. Whisk the baking mix into the eggs, just until combined.
- Use freshly shredded cheese.
For the best flavor and better meltability, buy blocks of cheese and shred them yourself.
Doing this will save you a little money, and freshly shredded cheese melts much better. This is because packaged shreds include an anti-caking agent to prevent clumping. That chemical can sometimes prevent the cheese from melting well.
- Remember to let your Bisquick egg bake cool.
Let the egg and sausage casserole rest for 5-10 minutes before you serve. This gives the liquid time to absorb, so you’ll have cleaner slices.
Easy Egg Bake Variations
- Use different seasonings. If you aren’t a fan of Mexican or Tex-Mex flavors, go wild with Greek spices. Another tasty option is to use Italian seasoning and shredded Mozzarella .
- For a gluten-free Tex Mex casserole, make our recipe the same way, but use gluten free Bisquick instead.
- Get creative with add-ins. Mushrooms, yellow onion, baby spinach, olives, and ricotta cheese are all great additions to this dish.
Bisquick Breakfast Casserole FAQ
You can make this Bisquick breakfast recipe up to 24 hours in advance. Follow all recipe steps exactly, but instead of popping it into the oven, cover the dish with plastic wrap and refrigerate until ready to bake.
No refrigeration is needed for this Bisquick breakfast recipe! Some baked egg dishes like strata require you to refrigerate the dish for a few hours, allowing the egg mixture time to absorb into the bread.
Serving Suggestions
Topping Ideas and Garnishes
We suggest topping this casserole as you would Mexican eggs. Add a dollop of sour cream, guacamole, or some fresh salsa on top. For an extra kick of spice, use finely diced green onions, jalapeno slices, crushed red pepper flakes, or tabasco sauce.
Sides to Serve with Baked Eggs
A great brunch idea is to include a side of Instant Pot black beans. The beans taste fabulous with the flavors of this Tex Mex casserole!
Storing and Reheating Leftovers
Store the baked eggs in an airtight container in the fridge for up to 5 days, or in the freezer for up to 2 months.
🎯 TFN Pro Tip
Allow the fully baked frozen sausage breakfast casserole to thaw completely in the fridge before reheating in the microwave or oven.
Tex Mex Bisquick Breakfast Casserole
Equipment
- 13" x 9" baking dish - or a 3-quart, shallow, oven-safe casserole dish
- 10" – 12" skillet
- medium bowl
Ingredients
- 1 pound ground chorizo
- 1 large bell pepper any color, diced
- 10 ounces mild Rotel tomatoes drained *See Notes for substitutes
- 16 ounces hash brown potatoes thawed (if using frozen)
- 2 cups shredded Mexican blend cheese divided *See Notes for substitutes
- ½ cup chopped green onions divided
- 2 cups 2% milk
- 1 cup Bisquick or other all-purpose baking mix
- 6 eggs
Instructions
- Preheat oven to 400ºF. Prepare a 3-quart baking dish by spraying with non-stick cooking spray. Set aside.
- In a large skillet over medium-high heat, cook ground chorizo for 7-8 minutes, until browned. Carefully drain fat from pan, then transfer the chorizo back to the oven-safe skillet, or to a baking dish.
- To the cooked chorizo, add diced bell pepper, drained Rotel, thawed hash browns, 1 cup shredded cheese, and 1/4 cup sliced green onions to the casserole dish and mix together.
- In a medium mixing bowl, whisk together eggs and milk until well-blended. Stir in the Bisquick until mixed. Pour over the chorizo vegetable mixture. Top with 1 cup of shredded cheese.
- Bake at 400ºF for 30-35 minutes, until the top of the casserole, is puffy and golden and a knife interested into the center comes out clean. *A round, deep casserole dish like shown above may take longer to bake.*
- Let cool for at least 10 minutes before serving. Garnish with remaining 1/4 cup of green onions and chopped tomato (optional) before serving.
Notes
- Rotel – This is a brand of diced tomatoes with green chiles. If a substitute is needed, combine 3/4 cup canned diced tomatoes (drained), plus 1/4 cup diced green chiles.
- Shredded Mexican Cheese – For the best meltability and flavor, shred a block of cheese yourself. Colby Jack, Monterey Jack, and Pepper Jack are good substitutes.
PREVIOUS
Ieva says
Loved it! And ate far more than I should have, but every bite was worth it. Easy to put together too! And oh so delicious with your salsa on top!
Anthony says
This looks SO GOOD! My mouth is watering thinking about chorizo and eggs. thanks for sharing!