Sausage Roll Casserole
Need a gluten free main course? Sausage Roll Casserole could be an amazing recipe to try. This recipe serves 6. One serving contains 448 calories, 20g of protein, and 20g of fat. 1 person found this recipe to be flavorful and satisfying. It is perfect for Autumn. If you have garnish: basil leaves, milk, dijon mustard, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 15 minutes.
Instructions
Whisk together first 5 ingredients until blended.
Break apart sausage rolls; cut each roll crosswise into thirds, cutting across sausage.
Layer half of rolls in a lightly greased 11- x 7-inch baking dish; sprinkle with half of cheese. Repeat layers once.
Pour egg mixture over rolls and cheese. Cover and chill 4 to 24 hours.
Bake casserole 50 to 55 minutes or until center is set.
Let stand 5 minutes before serving.
*1 1/4 cups egg substitute may be substituted.
Note: For testing purposes only, we used Sister Schubert's Sausage Wrap