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Basic Breakfast Bake

  • Prep 10 min
  • Total 9 hr 10 min
  • Servings 12

It doesn't get much easier than this to feed a bunch. Make it easier by purchasing pre-cooked sausage links and making it the night before. Great use of leftover dinner rolls, too! MORE + LESS -

TBSP Susan
April 22, 2015


large dinner rolls (more or less, depending on size)
sausage links, cooked (more if desired)
cup shredded cheese (your choice on cheese variety; I use a Mexican blend)
large eggs
cups milk
salt and pepper to taste


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  • 1
    Spray glass 9x13 baking dish with cooking spray. Tear dinner rolls into bite-sized pieces and toss into pan, filling pan about 2/3 way with bread pieces. (Do not pat down; leave them loose.)
  • 2
    Cut cooked sausage links into thin coins. Sprinkle coins over bread.
  • 3
    Sprinkle cheese over all.
  • 4
    Beat eggs, one at a time, and add milk to eggs. Mix well. Pour egg mixture over top of bread, sausage and cheese, making sure all bread is wet.
  • 5
    Lightly sprinkle top with salt and pepper to taste (eliminate this step if watching sodium intake, as sausage provides salty taste too).
  • 6
    Cover with foil and refrigerate several hours or overnight. Remove from refrigerator a 30 minutes prior to baking. Bake at 350° F, covered, for 30 minutes. Remove foil and bake an additional 15-30 minutes, until center is set and edges are golden brown.
  • 7
    Remove from oven and let egg bake rest for 5 minutes before slicing and serving.

Nutrition Information

No nutrition information available for this recipe

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