Sister Schubert's® Breakfast Bake Recipe -
Sister Schubert's(R) Breakfast Bake Recipe
  • READY IN hrs

Sister Schubert's® Breakfast Bake

Recipe by  

"Need to make breakfast for a crowd? Don't worry! This substantial casserole of eggs, cheese, onion, spinach, sausage and Sister Schubert's Whole Wheat Yeast Dinner Rolls can be assembled the night before and baked the next morning."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Butter a 9 x 11- inch baking dish.
  2. In a large mixing bowl, whisk together eggs, half and half, salt, pepper and hot sauce.
  3. Heat oil in a medium skillet; add onions and saute until tender, about 3 minutes. Add spinach and cook, tossing constantly until wilted. Place mixture in a colander and drain well by pressing spinach with the back of a large spoon. Transfer spinach to a clean cotton tea towel and carefully squeeze out the remaining moisture. Transfer spinach mixture to a cutting board and coarsely chop. Place bread pieces into prepared dish.
  4. Top with spinach, sausage and half of cheddar cheese. Pour egg mixture over all and top with remaining cheddar cheese and Parmesan cheese. Cover with plastic wrap and refrigerate for 2 hours or overnight.
  5. Preheat oven to 350 degrees F.
  6. Bake 45 to 55 minutes or until casserole puffs and center of casserole is set. If top of casserole is browning too quickly, cover loosely with aluminum foil during baking process. Allow 8 to 10 minutes of resting time before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 1 hr 30 mins

Reviews More Reviews

Feb 07, 2012

I used the leftover skillet rolls (Butterfluff Rolls from AR, that I baked in my cast iron skillet) from last night to make this breakfast bake. I did NOT have half-n-half so I subbed in fat free evaporated milk. The spinach I used was frozen--I made sure to thaw it and really squeeze the moisture out of it before I added it to the casserole ingredients. I also sauteed the vegetables in butter because I happen to be out of oil right now. This turned out really good--my youngest especially liked it. Next time, I would add some fresh garlic and I'd cut back on the milk a little next time. This was a great way for me to use up leftover rolls and get a little "green" in the family's diet.

Jan 09, 2012

Made this for work, everyone loved it!!! Very tasty.

Aug 25, 2012

Great casserole! People were shocked to know it is made from dinner rolls. Spinach is a great addition and the flavors are nicely developed.

Jan 01, 2013

I made this recipe exactly as written. This was for a holiday brunch with family & while I am a big fan of spinach, I worried that picky eaters might not like it. I needn't have been concerned. This was a huge hit and I know I will make this again & again. Note: I made sure to cut off large stems & veins in the spinach before cooking (they're unpalatable) & drained/blotted the spinach with paper towels rather than a tea towel. This type of recipe is very forgiving & adjustable to taste, but I found that just as it is, it's a nice blend & layering of flavors. Don't be afraid of the hot sauce, it adds a subtle but nice contrast to the other ingredients.

Dec 25, 2012

This recipe was amazing. I used Maple flavored sausage which added a sweet flavor and was sooo good. I also just sauteed the vegetables in the remaining grease after cooking the meat (instead of MORE oil). I also used a combo of fat free half and half and whole milk... I will definitely be making this recipe again. SOOO good!

Nov 30, 2012

Wonderful! Made this for the first for a pitch in at work and everyone loved it! I used white rolls as I didn't have wheat and I sauteed the onions and spinach in butter instead of oil. I squeezed as much water as possible out of the spinach/onions. I also put the sausage in a collander and let it drain while fixing the other components then took paper towel to it and got even more grease off. The casserole was moist and very flavorful. I was skeptical about the hot sauce but I used it and it tasted great! I will definitely make this again.

May 14, 2013

Do not change anything! I have made it twice, once full size, once half size and it is by far the best breakfast casserole I have ever tasted. I couldn't find the wheat Sister Shubert wheat rolls so I got the SS plain dinner ones and I don't think it made any difference. Lots of compliments :)

May 02, 2014

Great recipe! Even my picky kids loved it! The only changes I made was for convenience as I wanted to use what I had in my fridge. I used 2% milk instead of half & half. For the bread I used the sweet Hawaiian rolls and it was delicious! The mild sweet balanced the salt from the sausage. Lastly I added bacon crumbles to the top for some crunch. Overall great recipe and I will definitely make it again!


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  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 18.2 g
  • 6%
  • Cholesterol
  • 201 mg
  • 67%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 1021 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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