Crescent Roll Breakfast Casserole
This Crescent Roll Breakfast Casserole is an easy solution for a filling breakfast, loaded with sausage, eggs, cheese, and buttery crescent rolls.
Equipment
- 9x13-inch Baking Dish
- large skillet
- large bowl
- spatula
Ingredients
- 1 package refrigerated crescent rolls 8-ounce
- 1 pound breakfast sausage
- 8 large eggs
- 1.25 cups milk 2% milk preferred
- 0.75 teaspoon Kosher salt or ½ teaspoon table salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 0.5-1 cup shredded cheddar cheese
- 0.5 cup shredded monterey jack cheese can substitute for cheddar or mozzarella if preferred
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake for 5 minutes.
- In a large skillet, cook and crumble the sausage with a spatula over medium heat. Transfer to a paper towel-lined plate to absorb extra grease.
- In a large bowl, beat the eggs. Whisk in the milk, salt, garlic powder and pepper.
- Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let cool a few minutes before serving.
Notes
This casserole can be prepared the night before and baked in the morning.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 600mgPotassium: 250mgFiber: 1gSugar: 2gVitamin A: 15IUCalcium: 15mgIron: 10mg
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