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–+ servings

Cowboy Christmas Breakfast

Author: Si Foster
Course: Breakfast, brunch
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour
1 hour 20 minutes
Servings: 12
A savory breakfast casserole with the consistency of bread pudding

Ingredients 

  • 8-10 soft white dinner rolls, split in half and buttered on the inside (any type works: Costco, homemade, etc.)
  • 4-6 tablespoons butter
  • 1 ½ pounds sausage (Italian or spicy)
  • ½ onion, chopped
  • 1 clove garlic, crushed or chopped
  • 2-3 cups grated cheese (cheddar, Monterey Jack, pepper jack, or a combo)
  • 10 eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • Ground pepper

Instructions

  • The night before serving, grease a 9x13-inch pan. Split rolls; lightly butter each half. Place rolls in the prepared pan, buttered side up.
  • Brown sausage in a skillet over medium-high heat. Remove sausage to a plate lined with paper towels. Drain grease from the skillet.
  • Add onions to the skillet and cook on medium-high heat until softened, about 5 minutes. Add garlic and cook for an additional minute.
  • Evenly distribute the sausage, onions, and garlic on top of the rolls. Sprinkle with grated cheese.
  • In a large bowl or blender, combine eggs, milk, dry mustard, salt, and pepper.
  • Pour this mixture over the rolls in the pan. Cover with foil that has been buttered on the bottom side.
  • Store overnight in the refrigerator. The next morning, remove the casserole from the refrigerator.
  • Preheat oven to 375 degrees. Place rack in the center of the oven.
  • Bake, covered, for 30 minutes, then carefully remove foil and continue baking until the top is slightly puffed and the custard is set in the center, about 30 minutes more.
  • Let cool for about 10 minutes. Cut into 12 squares and serve immediately.