This cheesy Bisquick breakfast pie takes only 10 minutes to prep, and is perfect for brunch or holiday. Loaded with eggs, cheese, bacon and potatoes, it’s a hearty and delicious recipe!
This easy breakfast pie is at the top of the list when it comes to savory breakfast casseroles! It has all the ingredients we love—just like our breakfast strata, and biscuit egg casserole. They’re all great for weekends and holidays.
Bisquick Breakfast Pie
My entire family loves breakfast casseroles, so we wanted to try a new recipe for breakfast pie using Bisquick. I knew you couldn’t go wrong adding eggs, potatoes and bacon, and I was right. The combo was great and the recipe has become a favorite.
Like most breakfast casseroles, this recipe is very simple. It takes just about 10 minutes to prep, but could be even quicker if you used pre-cooked bacon.
Mixing everything together is fast, and in a little bit over a half hour you can have a delicious and EASY breakfast dish that is perfect for holidays, brunch, brinner (breakfast for dinner) or a weekend breakfast. Score!
Making Breakfast Pie
Begin by cooking your bacon (our favorite way to do that is in the oven). Let drain on paper towel and cut into small pieces. Set aside.
MIX. In a medium bowl, mix eggs, bisquick, milk, salt and pepper, 3 of your bacon pieces (chopped) and ½ cup cheddar cheese. Whisk together until well combined. Pour this mixture into a greased 10″ circle pan.
Pour hash browns over this mixture making sure they are evenly spread. Top off with remaining cheese and bacon pieces.
BAKE. Bake at 400 for 20-24 minutes (or until a toothpick comes out clean).
Other options/add-ins: If you don’t want bacon, this breakfast pie is also great with any type of cooked sausage or cooked diced ham or for vegetarians this can also be made with no meat at all. Other things to include or change up:
- chopped bell peppers
- diced tomatoes
- chopped jalapeños – if you want a little spice
- different cheese
STORING, Making Ahead + Freezing
How to store and reheat leftovers: Store the leftovers in an airtight container or ziplock bag in the fridge for up to 5 days. Reheat them either in the microwave or in the oven on low.
Can I make this ahead of time? Yes, you can prepare everything the night before and store it in the fridge to cook the next morning. Just remember to cover the pan before putting it in the fridge.
Or you can prepare and cook everything before-hand, store it in the fridge and reheat it before it is served. I would suggest letting it cool first and covering it before placing it in the fridge.
Can this be frozen? Absolutely! This recipe freezes very well. After it is baked and cooled then store it in an airtight container or ziplock bag and place it in the freezer. It will store in the freezer for 2-3 months.
Thaw it in the refrigerator overnight before you serve it for the best results. You can either reheat it in the microwave or for the best texture reheat it in the oven on low.
For more breakfast dishes, check out:
- Biscuit Egg Casserole
- Sausage Casserole
- Breakfast Crescent Ring
- Hashbrown Breakfast Casserole
- Breakfast Strata
- Cream Cheese Coffee Cake
Cheesy Breakfast Pie Recipe
- 3 eggs
- 3/4 cup Bisquick
- 1 cup milk
- salt and pepper to taste
- 6 pieces bacon cooked and chopped up (divided)
- 1 cup cheddar cheese divided
- 2 cups frozen diced hashbrowns (thawed)
- Begin by cooking your bacon. Let drain on paper towel and cut into small pieces. Set aside.
- In a medium bowl, mix eggs, Bisquick, milk, salt and pepper, 3 of your bacon pieces (chopped) and ½ cup cheddar cheese. Whisk together until well combined. Pour this mixture into a greased 10" circle pan.
- Pour hashbrowns over this mixture making sure they are evenly spread.
- Top off with remaining cheese and bacon pieces.
- Bake at 400 for 20-24 minutes (or until a toothpick comes out clean).