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Hawaiian Sausage Breakfast Casserole

Hawaiian Sausage Breakfast Casserole

Hawaiian sweet bread topped with cheese, breakfast sausage, red bell pepper, pineapple and egg-milk mixture for a Hawaiian sausage casserole.


  • PAM® Original No-Stick Cooking Spray
  • 5 slices Hawaiian sweet sliced bread (from 16-ounce package)
  • 1 1/2 cups shredded Colby & Monterey Jack cheese, divided
  • 6 eggs
  • 1 1/2 cups reduced fat (2%) milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
  • 1 cup chopped red bell pepper
  • 1 (8 ounce) can pineapple tidbits in juice, drained


  1. Heat oven to 350 degrees F. Spray a 13 x 9-inch baking dish with cooking spray. Place bread in single layer in dish, cutting slices to fit. Sprinkle with 3/4 cup cheese.
  2. Whisk together eggs, milk, salt and black pepper in medium bowl until blended.
  3. Heat large skillet over medium-high heat. Add sausage; cook for 5 minutes, stirring occasionally. Add bell pepper; cook for 2 minutes more or until bell pepper is tender and sausage is crumbled and no longer pink. Drain.
  4. Spoon meat mixture over cheese in dish; top evenly with pineapple. Pour egg mixture over sausage layer. Sprinkle with remaining 3/4 cup cheese.
  5. Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Servings 8 | Prep Time 15 min | Total Time 45 min

Make Ahead: Prepare casserole through step 3. Cover; refrigerate at least 8 hours or overnight. Heat oven to 350 degrees F. Bake for 35 minutes or until knife inserted in center comes out clean.

Nutrition Information: Calories: 409

Recipe and photo credit: Conagra Brands, Inc.

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