Total Time
Prep 20 mins
Cook 18 mins

Since brunch is a favorite around here, I've tried dozens of casseroles over the years. Many have involved pricey meats or seafood, exotic cheeses, artisan breads, fresh herbs, wine...yada, yada, yada. Expensive ingredients and extensive prep. Not a single one, though, has ever been as big a hit with my sons and their friends as this one. It's quick. It's cheap. It's easy. And every time, they tell me it's "awesome". Since it stays hot a long time and is still good when just lukewarm, it's particularly nice if you anticipate having overnight guests wander down at random.

Ingredients Nutrition


  1. Preheat oven to 425 degrees F.
  2. Lightly grease a 9"x13" glass baking dish on bottom and sides.
  3. Cook sausage in a skillet over medium heat until thoroughly browned, using a turner or metal spatula to crumble; when done, drain well to remove excess grease.
  4. While sausage cooks, unroll rectangle of dough and place in greased dish; using your fingers, gently press to seal perforations and spread dough to cover entire bottom of pan.
  5. Layer drained sausage evenly over dough.
  6. Sprinkle grated cheese over all. (Note: It's important to go in the order listed. If you put the cheese on top of the egg layer instead of directly onto the sausage, it won't be as good. Weird, but true.).
  7. Break eggs into a mixing bowl and beat lightly with a whisk; add milk, salt and a few grinds of pepper, beating well to combine.
  8. Pour egg mixture evenly over casserole.
  9. Bake, uncovered, for 18 minutes or until eggs are 'set'. (Note: In most ovens, the timing will be right on the money. If it's still too 'jiggly' in the center, though, please remember that 425 degrees is extremely high heat for eggs. Another minute -- two, at most -- should do it.).
  10. Allow to sit for about 5 minutes before cutting into squares and serving.
  11. Refrigerate leftovers and reheat in the microwave. (They're surprisingly good for warmed-over eggs!).
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