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Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean, sprinkling with onions halfway through baking. Let stand 5-10 minutes before cutting."}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 308 calories","fatContent":"15g fat (7g saturated fat)","cholesterolContent":"167mg cholesterol","sodiumContent":"669mg sodium","carbohydrateContent":"23g carbohydrate (11g sugars","fiberContent":"1g fiber)","proteinContent":"21g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.2,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jana013"},"reviewBody":"This is a good recipe, but the choice of bread didn't work out very well. Hawaiian rolls are too soft and moist to begin with to make a good casserole like this. Next time, I will use a more sturdy bread, maybe a day old French batard or similar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-02-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SarahBogacki"},"reviewBody":"This is a great recipe I did cut it down by half and I did not have any mozzarella cheese so I upped the cheddar also I did not have any Hawaiian rolls so I used plain white bread. It did not come out soggy and everybody loved it sweet and savory. No overnight soak.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1790"},"reviewBody":"I do not have most of the ingredients so I just used eggs,cheese,milk and sausage but it tasted really food. I totally recommend making this","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-10-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LeandraKatelyn"},"reviewBody":"A very tasty combo, although the bread tends to be too soggy, even with plenty of bake time. In future I would likely use a pastry crust instead of bread chunks.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ClaireOliver"},"reviewBody":"We decided not to refrigerate overnight, but made and baked it all in the same morning. We baked it for 40 minutes in a metal nonstick dish. The bottom came out darker, the toothpick came out clean, but it was still mushy tasting. My husband and I agreed that nothing really stood out in flavor with it. This is not one to go in our recipe book; trying it once was enough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"103183","romance_copy_dek":"Sweet meets savory in this fun twist on the typical breakfast casserole. 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