Bisquick Breakfast Casserole
This Bisquick breakfast casserole is my version of the Impossibly Easy Breakfast Casserole that’s been around since the 1970s. It’s one of those old recipes that people have been changing to fit their families’ needs for decades, and that’s exactly what we did with ours.
Instead of the usual sausage filling, we use diced ham and mild green chiles. The Bisquick mixture forms the bottom layer, then the ham, onion, eggs, chiles, and cheese are layered over it.
John and I have made several breakfast casseroles over the years, and we love the ham and green chile combination in this one. It fits an 8×8-inch baking dish, makes nine servings, and can be assembled the night before for an easy breakfast or brunch.
Helpful Things to Know
✓ Ready in about 1 hour
✓ Makes 9 servings
✓ Can be assembled the night before
✓ Mild, not spicy
✓ Made without hash browns
Kim’s Best Tips
The Bisquick mixture is supposed to be thick and sticky. Grease the spatula before spreading it into the baking dish. Otherwise, the mixture tends to pull away from the pan instead of spreading evenly.
Ham and green chiles both add moisture. Sautéing the diced ham before adding it to the casserole, and draining the green chiles really well helps. You can also blot the chiles with a paper towel if they still look wet.
Cooked sausage or bacon can be used instead of ham. You can also replace the green chiles with bell pepper or leave them out. Monterey Jack is mild and melts well, but you can use another cheese that you like.
To prepare the casserole ahead of time, assemble it as written, cover it tightly, and refrigerate it overnight. Let it sit at room temperature for 20 to 30 minutes before baking.
Making a larger brunch? Serve it with Puff Pastry Cinnamon Rolls, Banana Nutella Muffins, or Strawberry Oatmeal, plus a Brown Sugar Oatmilk Shaken Espresso or Strawberry Mimosa.
For more crowd-size breakfasts, try my Breakfast Taco Board, Sausage Egg Casserole, Farmer’s Casserole, or Biscuits and Gravy Casserole.
How to Make Bisquick Breakfast Casserole
Make the Bisquick layer: Combine the baking mix, milk, and half of the mayonnaise. Spread the thick, sticky mixture into a greased 8×8-inch baking dish using a greased spatula.
Add the ham and onion: For a less-moist filling, sauté the diced ham first and let it cool slightly. Distribute the ham and diced onion evenly over the Bisquick layer.
Mix the egg layer: Whisk together the eggs, remaining mayonnaise, ground mustard, salt, and pepper. Stir in the shredded cheese and well-drained green chiles, then spread the mixture over the ham and onion.
Bake: Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes. The center should be set, and a thin knife inserted into the middle should come out clean.
Serve the casserole warm with your favorite breakfast sides.
Recipes to Serve with Bisquick Casserole
- Tropical Fruit Salad
- Roasted Potatoes (Home Fries)
- Fluffy Buttermilk Biscuits
- Banana Raspberry Muffins
Ingredients
- 1 cup Bisquick baking mix
- ⅓ cup milk
- 4 tablespoons mayonnaise
- 8 ounces cooked ham, diced
- ¼ cup white onion, diced
- 2 large eggs
- 1 teaspoon ground mustard
- ¼ salt
- ¼ black pepper
- 2 cups Monterey jack cheese, shredded off the block
- 4 ounces green chiles, 1 (4 ounce) can; drained
Instructions
- Preheat the oven to 375°F, and lightly grease an 8×8-inch baking dish. Set aside.
- In a medium bowl, combine the baking mix, milk, and 2 tablespoons of mayonnaise. Using a greased spatula, spread the mixture into the prepared baking dish.1 cup Bisquick baking mix⅓ cup milk2 tablespoons mayonnaise
- Optional: For a less-moist casserole, sauté the diced ham in a dry skillet until some of the moisture cooks off. Let it cool slightly before adding.8 ounces cooked ham¼ cup white onion
- Distribute the diced ham and onions over the baking mix layer.
- In a separate medium bowl, whisk together the eggs, remaining 2 tablespoons of mayonnaise, ground mustard, salt and pepper. Stir in the cheese and green chiles. Spread the mixture over the ham and onions.2 large eggs1 teaspoon ground mustard¼ black pepper2 cups Monterey jack cheese4 ounces green chiles2 tablespoons mayonnaise
- Bake covered for 30 minutes. Remove the aluminum foil and continue baking for 10 to 15 minutes, or until the center is set and a knife inserted into the middle comes out clean.
- Serve warm with your favorite breakfast sides!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of casserole. Actual calories will vary.
- Drain the green chiles well. Blot them with a paper towel if they still contain a lot of liquid.
- Cooked sausage or bacon can be substituted for the ham.
- The green chiles may be replaced with diced bell pepper or omitted.
- Monterey Jack can be replaced with another shredded cheese.
- To make ahead, assemble and refrigerate overnight. Let the casserole sit at room temperature for 20 to 30 minutes before baking.
- Refrigerate leftovers and use them within 3 to 4 days.