Recipe by Bob Evans®
"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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Bob Evans® Original Recipe Sausage Roll
bread, cut into 1/2 inch cubes
diced green and red peppers
shredded sharp Cheddar cheese
1 1/2 cups
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.
Very tasty. Made it night before Christmas eve, popped it in the oven Christmas eve morning and every one enjoyed!
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 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.
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.
This is also excellent to make for a luncheon. Don't forget tobasco!
Good for a dish to pass at breakfast meeting. IMO it was a little too meaty, I might scale back the amount of sausage.
I love breakfast throw togethers. Simple and easy way to provide the family with a warm breakfast on a busy weekday.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 227
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