Sausage & Crescent Roll Breakfast Casserole Recipe photo by Taste of Home
Sausage & Crescent Roll Breakfast Casserole
TOTAL TIME: Prep: 15 min. Bake: 35 min.
YIELD: 12 servings.
I made this tasty sausage and crescent roll breakfast casserole for a baby shower. It saved the day: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
Ingredients
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1 pound bulk pork sausage
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1 tube (8 ounces) refrigerated crescent rolls
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2 cups shredded part-skim mozzarella cheese
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8 large eggs
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2 cups 2% milk
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
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2.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
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3.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
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4.
To 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.
Nutrition Facts
1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.
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