Monday, July 5, 2010
52. Sausage Roll Casserole
From 2008 Southern Living Annual Recipes
As a former competitive tennis player, I treat Breakfast at Wimbledon almost like a holiday, and I always make brunch. This year, I tried a recipe that I've had earmarked for awhile. It was easy to assemble the afternoon before and just pop in the oven when I woke up.
I'm not sure how far the Sister Schubert distribution network goes, but here in Alabama, she's a frozen bread queen, from her yeast rolls (that are a perfect vehicle for sliced pork tenderloin) to her amazingly sinful orange rolls. Her sausage rolls are her famous yeast rolls with a slice of smoked sausage inside.
So, this recipe is basically a breakfast bread pudding with Sister Schubert rolls as the bread base. The top layer of bread crunched up nicely, while the second layer of bread held the creamy egg-milk-cheese mixture, all with a nice kick of salt from the bits of sausage. It made for a hearty breakfast, perfect alongside fresh fruit.
5 large eggs
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 sausage wrap rolls (Sister Schuberts)
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. 1 cup milk