Crescent Roll Breakfast Casserole
This hearty breakfast casserole combines flaky crescent rolls with savory sausage, eggs, and cheese. It’s perfect for feeding a crowd or preparing in advance for busy mornings.
Ingredients
Scale
- 1 pound bulk pork sausage
- 1 (8-ounce) tube refrigerated crescent rolls
- 2 cups shredded mozzarella cheese
- 8 large eggs
- 2 cups 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Cook Sausage:Â In a large skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into crumbles as it cooks. Drain any excess fat.
- Prepare Crescent Roll Crust:Â Unroll the crescent roll dough and press it into the bottom of a greased 13×9-inch baking dish, sealing any seams and perforations to form a solid crust.
- Assemble Casserole:Â Evenly sprinkle the cooked sausage over the crescent roll crust, followed by the shredded mozzarella cheese.
- Prepare Egg Mixture:Â In a large bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Add Egg Mixture:Â Pour the egg mixture over the sausage and cheese layers in the baking dish.
- Bake:Â Bake the casserole, uncovered, in the preheated oven for 35 to 40 minutes, or until a knife inserted into the center comes out clean.
- Serve:Â Allow the casserole to stand for 5 to 10 minutes before serving.
Notes
- Make-Ahead Option:Â You can assemble the casserole the night before, cover it, and refrigerate. In the morning, let it sit at room temperature while the oven preheats, then bake as directed, adding extra time if needed until the center is set.
- Variations: Feel free to customize this casserole by adding sautéed vegetables like bell peppers, onions, or spinach. You can also substitute the sausage with cooked bacon or diced ham, and experiment with different cheeses such as cheddar or pepper jack for added flavor.
Find it online: https://recipe.newsvks.com/crescent-roll-breakfast-casserole/