Description
Prepare this simple, hearty breakfast casserole using refrigerated crescent roll dough as the base. It combines eggs, sausage, and cheese for a satisfying morning meal that you can assemble the night before.
Ingredients
Scale
- 1 (8 ounce) package refrigerated crescent roll dough
- 1 pound breakfast sausage, cooked and drained
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded cheddar cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Unroll the crescent roll dough and press it into the bottom and slightly up the sides of the prepared baking dish. Do not separate the triangles.
- Spread the cooked and drained sausage evenly over the dough base.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Pour the egg mixture evenly over the sausage layer.
- Sprinkle the shredded cheddar cheese over the top of the egg mixture.
- Bake for 30 to 35 minutes, or until the eggs are set and the top is lightly golden brown.
- Let the casserole cool for 5 minutes before slicing and serving.
Notes
- For a make-ahead option, assemble the entire casserole through step 5, cover it tightly with plastic wrap, and refrigerate for up to 12 hours. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes to the baking time if needed.
- You can substitute bacon or ham for the sausage.
- For a vegetarian version, omit the sausage and add 1 cup of cooked, chopped vegetables like mushrooms or peppers.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 3
- Sodium: 650
- Fat: 26
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 18
- Cholesterol: 135