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Sunrise Squares

Sunrise Squares

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Bob Evans(R)

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 208 mg
  • 69%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

Directions

  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

barbless
82

barbless

12/14/2005

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.

catholic soup queen
19

catholic soup queen

12/24/2006

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!

Bobcat
12

Bobcat

10/22/2006

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.

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