Double-Crusted Sausage Egg Casserole Recipe

Double-Crusted Sausage Egg Casserole Recipe
Double-Crusted Sausage Egg Casserole Recipe photo by Taste of Home
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Double-Crusted Sausage Egg Casserole Recipe

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This breakfast has become our Christmas tradition. I love being able to assemble and refrigerate the casserole the night before. Then I just pop it into the oven to bake while we open gifts in the morning. —Lynne German, Woodland Hills, California
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 35 min.

Ingredients

  • 2 pounds bulk pork sausage
  • 4 cups shredded Monterey Jack cheese
  • 2 cans (8 ounces each) refrigerated crescent rolls
  • 7 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Directions

In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in Monterey Jack cheese.
Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture.
Separate 1 egg; reserve egg white for brushing strips. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving. Yield: 12 servings.
Originally published as Double-Crusted Sausage Egg Casserole in Taste of Home Christmas Annual Annual 2016, p102

  • 2 pounds bulk pork sausage
  • 4 cups shredded Monterey Jack cheese
  • 2 cans (8 ounces each) refrigerated crescent rolls
  • 7 large eggs
  • 1/4 cup 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  1. In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in Monterey Jack cheese.
  2. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture.
  3. Separate 1 egg; reserve egg white for brushing strips. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
  4. On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
  5. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving. Yield: 12 servings.
Originally published as Double-Crusted Sausage Egg Casserole in Taste of Home Christmas Annual Annual 2016, p102

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