Sausage and Crescent Roll Breakfast Casserole
This Sausage and Crescent Roll Breakfast Casserole features cream cheese for added flavor and serves 12, perfect for gatherings.
Equipment
- Oven
- skillet
- mixing bowl
- 9x13-inch baking pan
Ingredients
Casserole Ingredients
- 1 can cooking spray
- 8 ounces refrigerated crescent rolls
- 1 pound bulk pork sausage
- ½ cup chopped red bell pepper
- ¼ cup chopped onion
- ¼ cup chopped green onions
- ½ cup cream cheese
- 1 teaspoon ground black pepper
- 2 cups shredded Cheddar cheese
- 6 large eggs
- ¾ cup low-fat milk
Instructions
Cooking Directions
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Place crescent roll dough in bottom of the prepared pan, pinching perforated seams together; set aside.
- Heat a large skillet over medium-high heat. Add sausage, bell pepper, onion, and green onions; cook and stir until sausage is brown and crumbly, 5 to 7 minutes. Discard any excess oil from the skillet. Stir in cream cheese and black pepper; cook until cream cheese melts, 2 to 3 minutes. Off heat, cool slightly.
- Spread sausage mixture over dough; sprinkle with Cheddar cheese. Beat eggs and milk together in a bowl; pour over cheese.
- Bake in the preheated oven until casserole bottom browns, cheese melts, and eggs are set in the center, about 30 minutes.
Notes
This casserole can be made ahead of time and stored in the refrigerator before baking for convenience.
Nutrition
Serving: 1sliceCalories: 326kcalCarbohydrates: 10gProtein: 16gFat: 24gSaturated Fat: 11gCholesterol: 146mgSodium: 674mgPotassium: 209mgSugar: 2gVitamin C: 9mgCalcium: 188mgIron: 2mg
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