Description
A delicious and hearty breakfast casserole featuring sliced Sister Schubert sausage pinwheels, cooked breakfast sausage, eggs, milk, Dijon mustard, and melty Colby Jack cheese. Perfect for a weekend brunch or holiday breakfast, this casserole bakes to golden perfection with a savory, cheesy flavor and a satisfying texture.
Ingredients
Scale
Frozen Rolls
- 1 (18-oz) package frozen Sister Schubert sausage pinwheels, thawed
Meat
- 3/4 lb breakfast sausage
Egg Mixture
- 8 large eggs
- 1½ cups milk
- 2 tsp Dijon mustard
- ¾ tsp salt
- ¼ tsp ground red pepper (cayenne pepper)
Cheese
- 2 cups grated Colby Jack cheese
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
- Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is no longer pink, breaking it up as it cooks. Drain any excess fat thoroughly to avoid greasiness.
- Prepare Rolls: Break apart the thawed sausage pinwheels and cut each roll into 3 or 4 pieces. Arrange the chopped rolls evenly in the prepared baking dish.
- Add Sausage and Cheese: Sprinkle the cooked breakfast sausage evenly over the sausage roll pieces, then top with the grated Colby Jack cheese for a rich, creamy layer.
- Mix and Pour Egg Mixture: In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt, and ground red pepper (cayenne). Pour this egg mixture evenly over the sausage rolls, sausage, and cheese layers in the baking dish.
- Bake the Casserole: Bake the casserole uncovered in the preheated oven for 45 to 55 minutes, or until the eggs are fully set and the top is golden brown. If the casserole starts to brown too much near the end, cover it loosely with foil for the last 10 minutes to prevent burning.
Notes
- Allow the sausage pinwheels to thaw completely before cutting and assembling for even cooking.
- Drain the cooked sausage fat thoroughly to keep the casserole from becoming greasy.
- Adjust the red pepper amount to your heat preference or omit for a milder dish.
- This casserole can be prepared a day ahead and refrigerated before baking; just add a few extra minutes to bake time if chilled.
- Use a sharp knife to cut the pinwheels for cleaner pieces and better appearance.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
