Go Back

Cowboy Christmas Breakfast

Author Adapted from Gourmet magazine, 2004


  • 8-10 thick white rolls split in half and buttered on the inside (any type works, Costco rolls, homemade, etc)
  • 1 ½ lb Italian or spicy sausage
  • ½ onion chopped
  • 1 clove garlic crushed or chopped
  • 2-3 cups grated cheese cheddar, Monterey Jack, Pepper Jack or a combo
  • 10 large eggs
  • 2 cups whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • ground pepper


  1. The night before serving, grease a 9x13 pan.
  2. Lay the split and buttered rolls in the prepared pan, buttered side up.
  3. Brown the sausage and pour the cooked meat into a dish lined with paper towels. Let the grease drain from the sausage. Using the pan the meat was cooked in, place the pan back on the stove at medium high heat, and cook the chopped onion for about 5 minutes or until softened. Add the clove of garlic and cook one additional minute.
  4. Place the cooked sausage, onions, garlic on top of the rolls in pan.
  5. Top with grated cheese.
  6. Beat the eggs and milk together in a blender or bowl. Add the dry mustard, salt and pepper.
  7. Pour this mixture over the rolls in the pan. Cover with foil that has been buttered on bottom side and store overnight in refrigerator.
  8. The next morning, remove casserole from fridge, pre heat oven to 375.
  9. Bake covered for 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 30 minutes more.
  10. Let cool for about 10 minutes, cut into 12 squares and serve immediately.