Sunrise Squares Recipe -
Sunrise Squares Recipe
  • READY IN 50 mins

Sunrise Squares

Recipe by  

"This colorful breakfast is a great way to entertain out of town guests without waking up at the crack of dawn. This can also be made the day before, or take it to go by placing squares between the halves of toasted English muffins."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
  2. Spread bread cubes in greased 9 x 13 inch baking dish; top with sausage, peppers and cheese. Whisk eggs, milk, salt and mustard until well blended; pour over cheese.
  3. Bake 30 to 35 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2005

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.

Most Helpful Critical Review
Jan 29, 2006

Very tasty. Made it night before Christmas eve, popped it in the oven Christmas eve morning and every one enjoyed!

Dec 24, 2006

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!

Oct 22, 2006

I prepared this the day before. how nice it was to just bake it in the oven without the morning prep. It tasted awesome and my family wanted seconds.

Mar 18, 2006

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.

Oct 07, 2005

This is also excellent to make for a luncheon. Don't forget tobasco!

Nov 21, 2008

Good for a dish to pass at breakfast meeting. IMO it was a little too meaty, I might scale back the amount of sausage.

Sep 22, 2008

I love breakfast throw togethers. Simple and easy way to provide the family with a warm breakfast on a busy weekday.


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  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 25.2 g
  • 39%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 899 mg
  • 36%

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

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