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Bisquick-breakfast-casserole.
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5 from 24 votes

Tex Mex Bisquick Breakfast Casserole

Tex Mex Bisquick breakfast casserole is a delicious, impossibly easy egg bake with chorizo. Make this recipe for a hearty brunch or dinner!
Prep Time5 minutes
Cook Time37 minutes
cooling time10 minutes
Total Time52 minutes
Course: Breakfast
Cuisine: American, Tex Mex
Servings: 6 people
Calories: 589kcal
Author: Renae Gerhardstein

Equipment

  • Baking dish or a 3-quart, shallow, oven-safe casserole dish
  • skillet
  • medium bowl
  • whisk

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

  • Allow the fully baked frozen sausage breakfast casserole to thaw completely in the fridge before reheating in the microwave or oven.
Recipe 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.
  • 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.
Storing Instruction:
  • 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. 

Nutrition

Serving: 1serving | Calories: 589kcal | Carbohydrates: 36g | Protein: 33g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 241mg | Sodium: 669mg | Potassium: 623mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1802IU | Vitamin C: 47mg | Calcium: 614mg | Iron: 4mg