Sausage Crescent Roll Breakfast Casserole Recipe
Sausage Crescent Roll Breakfast Casserole - This easy breakfast casserole recipe has crescent roll dough, sausage, cheese, and eggs.
Servings: 8 servings
- 1 lb. bulk breakfast sausage
- 1 8 oz. tube refrigerated crescent rolls
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded mild cheddar cheese
Preheat oven to 375 degrees F. Spray a 13x9 inch baking dish with cooking spray.
Add the sausage to a large skillet and place it over medium-high heat. Break the sausage apart with a wooden spoon. Cook until well browned. Drain off any excess fat.
Unroll the crescent roll dough and place it in the bottom of the dish. Pinch the seams of the dough together and press out the dough to cover the bottom of the dish.
Spread the cooked sausage over the dough.
In a large bowl, add the eggs, milk, salt, and pepper. Whisk until well combined. Pour the eggs over the sausage. It is ok if some of the eggs get under the dough.
Sprinkle the top with cheese.
Bake uncovered for 40 minutes. Let rest 5 minutes before slicing.
Serving: 1/8th of the recipe | Calories: 467kcal | Carbohydrates: 14g | Protein: 23g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 237mg | Sodium: 980mg | Potassium: 269mg | Sugar: 5g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 268mg | Iron: 2mg