I am not a big breakfast eater, but I have a weakness for Sister Schubert rolls. I love the cinnamon rolls, the sausage rolls and her regular rolls! I could probably eat the whole pan by myself. When I found this recipe on Southern Living's website, I knew I had to make it.
This was really good. I actually liked it better than just plain sausage rolls. The rolls weren't as doughy since they soaked in an egg and milk mixture overnight. I ate way too much of this, but it was really good! This is a super quick casserole to put together. I think it would be great for an easy Christmas morning breakfast (along with a pan of Sister Schubert cinnamon rolls!).
Sausage Roll Casserole
5 large eggs or *1 1/4 cups egg substitute
1 cup milk
1 1/2 teaspoons Dijon mustard
3/4 teaspoon salt
1/8 to 1/4 tsp. ground red pepper
1 (18-oz.) package frozen Sister Schubert sausage rolls
1 1/2 cups grated Cheddar cheese
Whisk together first 5 ingredients until blended. Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage. Layer half of rolls in a lightly greased 11- x 7-inch baking dish; sprinkle with half of cheese. Repeat layers once. Pour egg mixture over rolls and cheese. Cover and chill 4 to 24 hours. Preheat oven to 325°. Bake casserole 50 to 55 minutes or until center is set. Let stand 5 minutes before serving.
CONNECT WITH PLAIN CHICKEN