*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a recipe you can easily tweak to suit your own tastes. I have made this recipe for years. It makes a wonderful brunch since you can make it the day before. It is good hot or warm and doesn't lose any quality reheated the next day. Which sausage you use makes a difference. I always make one casserole with the maple sugar flavored sausage and one with the hot pepper sausage. Use whatever cheese you like or a combination. Use any kind of bread. I save the odds and ends of bread in the freezer for this dish. I have never added the dry mustard. One thing that is important is to let it sit in the fridge for at least a couple of hours; overnight is better - the bread needs to be completely soaked. I usually check the casserole to make sure that it is nice and wet before I bake it, if it looks a bit dry, whisk another egg and some milk (1/4 cup milk per egg) and pour it over the casserole, give it a few minutes to settle, then pop it in the oven. This is a very forgiving recipe, add onions, garlic, chili peppers or not - leave out the sausage or use roughly chopped deli ham. The key thing to remember is the ratio of bread to the milk/egg mixture (the amount of bread in this recipe is woefully small unless you are looking for a baked omelet dish rather than a more stuffing-like consistency). Better if it is a little too wet than too dry. Don't be afraid of messing this up. Serve with a fruit salad and a bowl of salsa.
I prepped the recipe yesterday morning, and baked it up this a.m, Christmas Eve. Wow, this is good! I used the Bob Evans Sage Sausage. Rather than using bread cubed, I used a bit of dry herb stuffing, I used some condensed milk with a bit of water added. Just spicy enough to satisfy the taste buds. My husband gave it a 10! I'll be freezing the leftovers in zip-lock baggies, for our holiday return. I'll try adding mushroom soup to a doubled recipe for the crock-pot and let you know how that turns out, too. This one's a keeper!
I don't know how anyone could get this casserole to bake in 30-40 minutes. It took a full 1 hour and 20 minutes for it to bake. Taste wise, this was pretty good - it needed a little kick so we used some green jalapeno sauce to liven it up. I used venison sausage which gave it great flavor. Next time I plan to use some hot peppers in place of the green pepper, maybe cherry bombs or hot banana peppers.
I tried this out this morning to see if it might be something I would want to put on my Christmas morning buffet. It was great! I used sage sausage and 4 buscuits instead of the white bread. yummy! Thanks Bob Evans for a great recipe!
I enjoyed this meal. The kids not so much. I used Italian sausage, add 1/4 c of Herb Seasoned Stuffing, lots of green onion, red and green bell pepper. Next time I will use Maple Sugar flavor sausage and not us so much bell pepper.
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