Sausage & Crescent Roll Casserole Recipe

4.5 3 3
Sausage & Crescent Roll Casserole Recipe
Sausage & Crescent Roll Casserole Recipe photo by Taste of Home
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Sausage & Crescent Roll Casserole Recipe

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4.5 3 3
Publisher Photo
I made this tasty casserole for a baby shower. It saved me: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min.

Ingredients

  • 1 pound bulk pork sausage
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups shredded part-skim mozzarella cheese
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.
Originally published as Sausage & Crescent Roll Casserole in Breakfast & Brunch Bookazine 2015, p20

  • 1 pound bulk pork sausage
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 cups shredded part-skim mozzarella cheese
  • 8 large eggs
  • 2 cups 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
  2. In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
  3. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
  4. Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.
Originally published as Sausage & Crescent Roll Casserole in Breakfast & Brunch Bookazine 2015, p20

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Reviews forSausage & Crescent Roll Casserole

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bealler4 User ID: 3404344 268571
Reviewed Jun. 27, 2017

"The breakfast was very good. However next time I think I will use some cheddar cheese or something to just 'spice' it up a little."

MY REVIEW
Kathy User ID: 8965561 256599
Reviewed Nov. 10, 2016

"I love this recipe. I was not sure about the 2 cups of milk, I thought that was too much and was afraid it would be soggy. I made it according to the recipe except I added green peppers and onions. It was perfect. The second time, I needed to take it to work so I prepared the crescents and added the meat and cheese the night before. In the morning, I poured the eggs over it and baked it. This is very easy and versatile."

MY REVIEW
bonito15 User ID: 6959830 255081
Reviewed Oct. 6, 2016

"Made this for my husbands breakfast group and they loved it - but added way too much hot sauce for me but it was a hit."

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