Holiday Breakfast Bake (Make Ahead)

11 Reviews / 4.7 Average
This Holiday Breakfast Bake is another one of those recipes I "made over" by replacing a processed boxed mix with something more wholesome. It's the perfect make-ahead recipe during the holidays when you know you have guests staying the night.
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With many of us hosting overnight guests this holiday season, it’s nice to plan not only that big, special dinner, but also a tasty and filling breakfast! This breakfast bake is another one of those recipes I “made over” by replacing a processed boxed mix with something more wholesome. In fact, you may even recognize this “real foodinized” version of Bisquick’s Breakfast Bake! This was actually a fairly easy dish to make over, and when you look at the ingredients on the back of a Bisquick box, it’s not hard to see why you would want to avoid it and use a homemade replacement instead.

Two pieces of homemade Holiday Breakfast Bake with a side of fresh fruit.

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In The Box (Pictured): Enriched refined white flour (labeled as “wheat flour” without the word “whole”), partially hydrogenated oil (i.e. the same trans fat the FDA recently declared is no longer “generally recognized as safe for use in food”), and dextrose (a sweet additive I do not cook with at home).

In My Recipe: Whole-wheat flour, unrefined cooking fat (from the pastured sausage), and other whole, recognizable ingredients.

It’s funny to me how the Bisquick Breakfast Bake recipe tells you to drain the natural fat from the sausage just so you can add in their boxed stuff that contains unsafe trans fat. No, thank you!

Bisquick Ingredients at 100 Days of Real Food

So anyway, whether you serve this for breakfast, brunch, or even dinner, I think you’ll find this is a super easy crowd-pleaser, and with all of the cooking we’ll be doing during the holidays, that’s exactly what we all need!

For more great ideas, check out these Easy Breakfast Ideas!

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130 thoughts on “Holiday Breakfast Bake (Make Ahead)”

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Recipe Rating

  1. 5 stars
    Made before going to church on Christmas Eve. Popped it in the oven while opening presents Christmas morning so it was ready when we were. It was absolutely delish. Fed 4 adults with a small amount of leftovers that the in laws polished off this morning. Great, great recipe. Plan to make another to have for breakfast when I return to work.

  2. Just made this this morning! So good! Didn’t have whole wheat flour, so I used organic spelt flour. Had to use links as I couldn’t find bulk sausage, and used 1 cup from your Tortilla soup recipe (last night’s dinner), since I used up the bell peppers that I had for that recipe. Yum! Look forward to playing around with and fixing this again.

  3. I just tried this and it was delicious. I used 1/2 lb of center cut bacon and it turned out great, the whole family enjoyed. Thanks!

    1. Assistant to 100 Days (Amy)

      Hi Diane. This recipe requires only two eggs. I doubled the recipe for a larger group and used 6 eggs instead of four. It came out delish. ~Amy

  4. Is there a healthy remake to the “wheat free Bisquick”(using rice flour, etc) mix? I have two in my family that can’t eat wheat, not just gluten….thank you!!

    1. Assistant to 100 Days (Amy)

      Hi Eliza. I made this Christmas Eve for Christmas morning and used a gluten free flour. It came out great! ~Amy

  5. Hi
    I’m vegetarian – do I need to use something “fatty” in order for this to work or could I sub in more veggies?

    1. Assistant to 100 Days (Amy)

      Hi Kathryn. You can absolutely add veggies but will need to add in some fat as well. Maybe when sauteing the veggies first? ~Amy

  6. Does anyone know how I can make this gluten free? I know baking products are so different and I am just now learning…it’s tough, but I know I can do it. Any ideas?

    1. Assistant to 100 Days (Amy)

      Hi Becky. We haven’t converted this to gluten free but I, too, will be attempting it for Christmas morning. I am using a gluten free flour baking blend and think it will work fine. :) ~Amy

      1. I used Red Mill’s All Purpose Baking Gluten free Flour and it was excellent. I used four eggs to stretch it. It fed six people and we had left overs. Thanks for the idea!

      2. Assistant to 100 Days (Amy)

        I used extra eggs, too, and made it vegetarian. It was delish. Glad you enjoyed it, too. :)

  7. Can I freeze this pre-baked? Making it today for Christmas morning and I don’t want to leave it in the fridge all that time.

  8. I’ve made something similar with bread instead of potatoes but I’m wondering how this holds up when you do make it ahead of time? I tried prepping potatoes for a crockpot stew ahead of time and over night the potatoes that weren’t covered in liquid turned a terrible gray color… does this happen with the frozen hashbrowns? I do want to try prepare ahead of time but don’t want to wake up christmas morning to brown/gray unusable potatoes/casserole… Thoughts? Suggestions?

    Thanks so much!

  9. I made this dish this morning for a large group and doubled the recipe. It was delicious and everyone LOVED it! Thanks Lisa for another hit!

  10. I can’t get frozen hashbrowns here (England!), and I’m pretty sure shredding fresh potatoes would just make it mushy…should I shred potatoes then freeze? or shred, cook them, and then freeze? I’d LOVE to make this for Christmas morning!


    1. Julie – Google how to make frozen hashbrowns because someone shared with me the other day there is a recipe floating around on a blog with how to do just that! Good luck :)

  11. I would not use real potatoes if it were me. I know with her cheesy casserole recipe she said several times that she tried the recipe with real shredded potatoes and it never turned out right. I would assume the same is true about this recipe, or I’m SURE she would’ve used real potatoes herself! :)

  12. If shredding our own potatoes, do you think they need to be browned first ? Thinking otherwise it would be soggy on the bottom?

    1. Karen – As I mentioned I tried replacing frozen hashbrowns with fresh shredded potatoes in another recipe and it did not go over well at all!

  13. 5 stars
    Lisa, your blog is FANTASTIC. I think we are on the same page. No processed foods in my household either. Whenever possible local, organic, and no meat from tortured animals. Greetings from my blog to yours!
    Thanks for the great casserole dish. It looks like a keeper not just for Christmas.

  14. Sheesh…. this is 100 days of real food, not 100 days of vegetarian food or 100 days of gluten free food. I’m sure you could all make your substitutes as needed or check out a vegetarian or gluten free site for recipes or tips. And not all of us can afford a nice food processor to shred our potatoes in seconds. Good for you if you can use freshly shredded potatoes. No need to sound pretentious about it.

    1. 4 stars
      For real! The people that comment here crack me up! Do they read the other comments or the blog post first?
      I made this with organic frozen hashbrowns and it was delish! Loved by kids and adults.
      Merry Christmas

  15. Looks yummy, definitely going to try it out!

    Do you know if the dry ingredients (flour, baking powder, salt- in the same ratio as in your recipe) would work as a sub for Bisquik in other recipes?

  16. I would love to try making this and freezing individual servings for a hearty breakfast I could take to work. Has anyone tried freezing and reheating? Thanks.

    1. I make a similar dish and when I am making it for my breakfasts, I divide it into muffins and bake and then freeze. It heats up supper fast and is a great breakfast on the go!

  17. Is it possible to make a vegetarian version of this? And do maybe spinach instead of sausage? Could I maybe add some butter to substitute the fat or would that throw the constancy off? It looks so yummy!!

  18. My family found a recipe that called for Bisquick the other day that they really wanted me to make, and of course I didn’t have any (because I don’t keep that kind of stuff in my house.) I made my own with flour, baking powder, salt, and melted butter. It turned out great and without all the ingredients that you can’t pronounce! This recipe looks yummy and will be trying it very soon!

  19. I’d love to see you “real-foodinize” Bisquick itself. There are recipes online for baking mixes, but they all seem to involve butter or dry buttermilk or similar stuff, and then they have to be refrigerated. To me the whole point is a pantry-shelf mix! :) I’m not motivated enough to do the math on scaling dry ingredients to a bunch of servings and figuring out how much is needed for biscuits vs. a dozen pancakes vs. whatever else.

    So… if I may respectfully suggest a project for after the holidays… :)

  20. Why buy hashbrowns when it only takes a second to shred potatoes in the food processor? Then you can use potatoes you grow or get locally.

    1. I’ve tried replacing fresh shredded potatoes instead of frozen hash brown in another recipe and it did not go over well, but you can certainly experiment. I found organic frozen shredded potatoes that were only 1 ingredient – potatoes – so I felt good about that choice.

      1. Freshly shredded potatoes have a LOT of moisture in them, and that can make for a soupy dish. However, if you wring out the moisture in the freshly shredded potatoes before using them in the recipe, you may have a better outcome. Place the shredded potatoes in a dishcloth and wring.

  21. Looks delicious- we’ll be making this for our Christmas breakfast this weekend! Is the bulk sausage a breakfast sausage, or would any bulk sausage do?

  22. It sounds like the fat from the sausage is a necessary ingredient? Is there a replacement that can be used to make this a vegetarian dish?

    1. Maybe butter/ghee? Or coconut oil if you are vegan (use Spectrum Organic refined coconut oil if the taste of coconut bothers you). I think just any unrefined fat would work!

  23. 5 stars
    Thank you!!!! I will be making this for Christmas morning breakfast for family stopping by! Love that I can make this a day ahead!
    Merry Christmas!!!!!!!

  24. I am hoping to make a good brunch for Christmas Day this year instead of Christmas Dinner. The problem is I can’t eat wheat. Would a all purpose GF flour work instead? Like Trader Joes All Purpose Flour? Thanks! I hope to use the gf flour in your hash brown casserole too :0

    1. My boyfriend and his family have Celiac so I’ve become pretty good at cooking GF. This wouldn’t work for the breakfast bake (maybe but they are pretty sweet) but if you make waffles/pancakes this Bisquick GF mix makes the best, fluffiest pancakes. I’ve tried many other GF box mixes and tried many different recipes for my own mixes and they are all too dense.

      As far as this recipes goes, I think GF all purpose would be fine since it is only a 1/2 cup.