Sausage & Crescent Roll Breakfast Casserole

Name: Sausage & Crescent Roll Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
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

Total Time Prep: 15 min. Bake: 35 min.

Yield 12 servings

Test Kitchen Approved

This crescent roll breakfast casserole is the perfect dish to make your mornings easier and more delicious. Whether for a weekend brunch or a special occasion, this recipe will delight everyone at the table.

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 it 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.
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.

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

Recipe Creator