Sister Schubert's® Breakfast Bake

Sister Schubert's® Breakfast Bake

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"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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1 h 30 m servings 414 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1021 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  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.


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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 fre...

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

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

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 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...

I loved this! Couldn't find this brand of rolls do I used another frozen name brand wheat roll. Used a package of original Jimmy Dean sausage. Only change were 2: 1) used frozen chopped spinach....

I followed the recipe exactly...I even covered it with foil and cooked it a little longer to make sure it was done. Mine got too done on the top and was soggy in the middle. I took it to an ev...

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 rol...

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 squee...

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