3/20/11

Sausage Roll Breakfast Casserole

For behold, the winter is past,
The rain is over and gone.
'The flowers have already appeared in the land;
The time has arrived for pruning the vines,
And the voice of the turtledove has been heard in our land.
'The fig tree has ripened its figs,
And the vines in blossom have given forth their fragrance. "
Song 2:11-13a

It is absolutely beautiful here in Pontotoc today! 
The yellow bells are blooming. The birds are chirping. 
The air is crisp and clear!
 Oh, the wonder of God's handiwork!

I made this breakfast casserole for Sunday school fellowship time. It got good reviews!

Sausage Roll Breakfast Casserole

Sausage Roll Breakfast Casserole

This casserole is a fun, quick breakfast casserole to make! 

1 package sausage-stuffed rolls (such as Sister Schubert’s), thawed
8 large eggs
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon white or black pepper
dash of cayenne peppper
4 cups whole milk or half-and-half
2 cups sharp cheddar cheese, grated

Coat a 9x13-inch baking dish with cooking spray.
Slice each roll into thirds, cutting across sausage.
In a large mixing bowl, whisk eggs until light and frothy.
Add mustard, salt, peppers, and milk; whisk well.
Arrange half of cut rolls into prepared casserole.
Sprinkle with half of the grated cheese.
Arrange the other half of cut rolls into prepared casserole.
Sprinkle with remaining cheese.
Pour egg mixture over all.
Cover tightly with foil; chill for several hours or overnight.
When ready to cook, preheat oven to 325 degrees.
Remove foil and bake casserole 45 – 50 minutes, or until center is set and casserole is golden brown. 

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