Sausage and Crescent Breakfast Casserole Bake
Buttery crescent roll dough layered with breakfast sausage and vegetables all topped with eggs and cheese makes this Sausage and Crescent Breakfast Casserole Bake a filling morning meal the whole family will love. It’s the absolute best way to feed a large crowd.
Servings: 12 pieces
Calories: 286kcal
Equipment
Ingredients
- 1 package Pillsbury crescent rolls
- 1 pound ground breakfast sausage
- 2 cups of your favorite veggies diced, I used onions, mushrooms and red and green bell pepper
- 6 eggs beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups of shredded cheese I used Three Cheese Cheddar
- Scallions for garnish if desired
Instructions
- Brown sausage with the onions. When it's about half done add in the mushrooms and peppers, cook until done.
- Spray 9x13 pan with non-stick cooking spray. Roll out crescent rolls in the bottom of the pan and seal the edges to make 1 large sheet. Top with cooked sausage mixture.
- Beat eggs with salt and pepper and pour eggs over the top of the meat & veggies.
- Sprinkle shredded cheese all over and bake at 350 degrees for 30 minutes.
- Allow to rest for 10 minutes before slicing. Top with scallions if desired.
Nutrition
Serving: 1g | Calories: 286kcal | Carbohydrates: 6g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 618mg | Fiber: 1g | Sugar: 2g