Sausage Roll Casserole

Sausage Roll Casserole
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

Sausage Roll Casserole
(Printable Recipe)

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.

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  1. The rolls are just pulled apart so there are individual sausage rolls. You are just taking the pan of rolls and spreading them out in a 9×13 pan

  2. Are the rolls completely cut apart or are they just slit down through the sausage? These sound SO GOOD, I don't wanna mess them up!!

  3. I was not sure it was possible to improve upon the Sister Schubert sausage roll. But cheese?! Yes! This will be made VERY SOON!

  4. That breakfast casserole is a Christmas classic for us. Upgrading it with Sister Schubert's makes it even better. I like their normal rolls tossed in garlic butter.

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