Impossible Breakfast Pie

This is the kind of breakfast casserole you prep the night before and slide into the oven while you’re still in your pajamas. Brown the sausage, mix everything in a bowl, cover it, and walk away. The fridge does the rest overnight.

The “impossible” part comes from the Bisquick, which settles to the bottom during that overnight rest and forms a soft, self-made crust as it bakes. No pie dough, no rolling pin, no fuss. Six eggs and two cups of milk create the custard that holds it all together.

Dry mustard and oregano add savory depth without being detectable as individual flavors. They just make everything taste more like itself.

The knife test at the one-hour mark is your doneness signal. Insert it in the center; if it comes out clean, the custard is set. If it’s still wet, give it another 5-10 minutes.

Pro Tips

• Drain the sausage thoroughly; excess grease prevents the custard from setting properly
• Use sharp cheddar for the strongest cheese flavor against the rich sausage
• Let the pie rest for 10 minutes after baking so it firms up and slices cleanly

Variations

• Swap sausage for diced ham or cooked bacon crumbles
• Add ½ cup sauteed peppers and onions for a loaded version
• Use pepper jack cheese instead of cheddar for a spicy kick