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Crescent Roll Breakfast Casserole Recipe

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This recipe for Crescent Roll Breakfast Casserole is from Christine's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8-ounce) package refrigerated crescent rolls
1 pound breakfast sausage
8 large eggs
1 ¼ cups milk , I use 2%
¾ teaspoon Kosher salt , or 1/2 teaspoon table salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1/2-1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese , can sub for cheddar or mozzarella if preferred
Directions:
Directions:
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
Unroll the crescent dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake 5 minutes.
In a large skillet, cook and crumble the sausage with a spatula over medium heat. Transfer to a paper towel-lined plate to absorb extra grease.
In a large bowl, beat the eggs. Whisk in the milk, salt, garlic powder and pepper.
Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top.
Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.

Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours. No need to prebake crust (it will be a little softer crust that is still delicious).

 

 

 

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