Sunday Sausage Breakfast Recipe

5 4 4
Sunday Sausage Breakfast Recipe
Sunday Sausage Breakfast Recipe photo by Taste of Home
Publisher Photo

Sunday Sausage Breakfast Recipe

Read Reviews
5 4 4
Publisher Photo
This filling, delicious dish looks as appealing as it is tasty. Servings of this rich casserole go a long way.—Bill Shultz, Walden, New York
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 package (6 ounces) onion and garlic croutons
  • 2 cups cubed mild cheddar cheese
  • 2 cups cubed Monterey Jack cheese
  • 12 large eggs, beaten
  • 1/2 cup whole milk
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a skillet, cook sausage over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper.
Bake, uncovered, at 350° for 40-45 minutes or until the top is lightly browned and a knife inserted near the center comes out clean. Serve immediately. Yield: 6-8 servings.
Originally published as Sunday Sausage Breakfast in Taste of Home October/November 1995, p47

Nutritional Facts

1 piece: 591 calories, 43g fat (21g saturated fat), 407mg cholesterol, 1054mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 32g protein.

  • 1 pound Jones Dairy Farm All Natural Pork Sausage Roll
  • 1 package (6 ounces) onion and garlic croutons
  • 2 cups cubed mild cheddar cheese
  • 2 cups cubed Monterey Jack cheese
  • 12 large eggs, beaten
  • 1/2 cup whole milk
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a skillet, cook sausage over medium heat until no longer pink; drain. In a greased 13-in. x 9-in. baking dish, layer the croutons, sausage and cheese. Combine eggs and milk; mix well. Pour over cheese; sprinkle with basil, salt and pepper.
  2. Bake, uncovered, at 350° for 40-45 minutes or until the top is lightly browned and a knife inserted near the center comes out clean. Serve immediately. Yield: 6-8 servings.
Originally published as Sunday Sausage Breakfast in Taste of Home October/November 1995, p47

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Reviews forSunday Sausage Breakfast

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lbroadh2o User ID: 7201056 263953
Reviewed Mar. 27, 2017

"This was quick and simple to make. It is VERY filling. You could easily prep this the night before and cook it in the morning. After baking, this would also freeze well in individual portions for a quick breakfast. The only change I would make is to stir the spices into the egg/milk mixture so it would be more evenly distributed.

TOH Volunteer Field Editor"

MY REVIEW
amyleeproductions User ID: 4636608 218595
Reviewed Jan. 22, 2015

"This is the only breakfast casserole I make. I have made it for years out of my Taste of Home magazine from 1995. It was in the "Men on the Range". EVERYONE raves about this casserole. I always tell them that it got it from Taste of Home. Thank you for making me a breakfast casserole rock star!!!"

MY REVIEW
sddeck User ID: 7279512 11655
Reviewed Jan. 13, 2014

"Loved this!!! Used honey garlic sausage cut out of the casing and habenero heat cheese....excellent!!! Tried it out on 3 colleagues and they raved. It's simple to put together and very easy to personalize for taste."

MY REVIEW
bradsuz User ID: 4726650 8948
Reviewed Dec. 24, 2009

"I make this recipe every year, put it together Christmas eve, and keep it in the fridge. Put it in the oven Christmas morning and its ready when we are ready for something warm to eat. And my brother even likes it cold, cut into chunks that he can munch on while playing video games! LOL"

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