Description
This simple breakfast casserole features a flaky crescent roll base topped with seasoned ground breakfast sausage, blended eggs, and melted cheddar cheese, all baked until golden and bubbly. It’s the perfect make-ahead dish for busy mornings, weekend brunch, or feeding a crowd with minimal effort.
Ingredients
- 1 tube Pillsbury crescent roll dough (8 ounces), forms the perfect base layer
- 1 pound mild breakfast sausage, bulk sausage works best, not links
- 6 large eggs, blended together until smooth
- 2 heaping cups shredded cheddar cheese, use freshly shredded if possible for better melting
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional toppings, fresh chives, diced bell peppers, or cooked bacon pieces
Instructions
- Brown the Sausage: In a large skillet over medium-high heat, add the bulk breakfast sausage and cook for 5-7 minutes, breaking it into small crumbles as it cooks. Drain excess fat if needed, leaving about 1 tablespoon for flavor.
- Cool Slightly: Transfer the cooked sausage to a plate and let it cool for 2-3 minutes before layering in your casserole.
- Prep the Pan: Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with cooking spray or butter.
- Add the Crescent Roll Base: Unroll the crescent roll dough and press it gently into the bottom of the prepared baking dish, sealing any perforations so it forms a solid layer.
- Layer the Sausage: Spread the cooled cooked sausage evenly over the crescent roll layer.
- Add the Egg Mixture: In a bowl, whisk together the blended eggs with salt and pepper, then pour evenly over the sausage layer.
- Top with Cheese: Sprinkle the shredded cheddar cheese generously over the entire casserole, making sure it's evenly distributed.
- Bake: Place in the preheated oven and bake for 25-30 minutes, until the eggs are set, the cheese is bubbly and golden, and a knife inserted in the center comes out clean.
- Prep Time: 10 minutes
- Cook Time: 30 minutes