Sausage and Egg Breakfast Casserole (King's Hawaiian rolls)
This easy and comforting Sausage and Egg Breakfast Casserole is sweet and savory, and the perfect make-ahead breakfast to serve for a weekend brunch or any special occasion. Ideal to serve to a crowd because even the picky eats I know love it!
Servings 4
Ingredients
- 1 package King’s Hawaiian Sweet Rolls cubed
- 1 lb breakfast sausage
- 1 red bell pepper diced
- 1 8 oz block cream cheese
- 8 large eggs
- 1 ½ cups milk
- 1 teaspoon dry mustard
- 2 cups shredded cheddar cheese divided
- 3 green onions sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F and grease a 9×13 baking dish.
- Add the cubed King’s Hawaiian rolls into the baking dish.
- In a skillet, cook the sausage until browned. Add the diced red pepper and cook until softened.
- Stir in the cream cheese until fully melted and combined, then remove from heat.
- In a large bowl, whisk together the eggs, milk, dry mustard, 1 cup cheddar cheese, green onions, salt, and pepper.
- Pour the egg mixture evenly over the cubed rolls.
- Spoon the sausage mixture on top and gently fold everything together so the rolls soak up the liquid.
- Top with the remaining 1 cup cheddar cheese.
- Bake for 35–40 minutes, or until the center is set and the top is golden brown.
- Serve warm and enjoy your cozy holiday breakfast!
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in the oven at 350°F, covered, until heated through, about 15 minutes.
- Store in the freezer for up to 3 months. Thaw in the fridge overnight before you're ready to serve, then bring to room temperature as you pre-heat the oven. Bake at 350°F until casserole is hot and cheese is melty.
- You can prep the entire casserole the night before and bake in the morning.
- Add extra veggies like mushrooms, spinach, or onions if you want more color or nutrition.
- Swap cheddar for Monterey Jack, pepper jack, or a blend for added flavor.