Description
This hearty Breakfast Bake combines savory sausage, fluffy eggs, and gooey cheese atop a crescent roll crust for a delicious and easy breakfast casserole perfect for feeding a crowd.
Ingredients
Scale
Crust
- 1 (8-oz) can refrigerated crescent rolls
Filling
- 1 lb sausage
- 6 large eggs
- ½ cup milk
- ½ tsp pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2 inch baking pan with cooking spray to prevent sticking.
- Cook Sausage: In a skillet over medium-high heat, cook the sausage until it is fully browned and no longer pink inside. Once cooked, drain any excess grease.
- Prepare Crust: Unroll the refrigerated crescent rolls and press the dough evenly into the bottom of the prepared baking pan. Be sure to press seams together well to seal the crust so it holds the filling properly.
- Add Sausage: Sprinkle the cooked sausage evenly over the crescent roll crust in the baking pan.
- Mix Egg Mixture: In a bowl, whisk together the eggs, milk, and pepper until the mixture is smooth and well combined. Pour this egg mixture evenly over the sausage layer in the pan.
- Add Cheese: Top the casserole with the shredded cheddar and mozzarella cheeses, spreading them evenly over the egg mixture.
- Bake: Place the baking pan in the preheated oven and bake for 35 to 45 minutes, or until the center is completely set and the top is golden. Check doneness by inserting a knife or toothpick in the center – it should come out clean.
Notes
- You can substitute the sausage with turkey sausage or a vegetarian alternative for a different flavor or dietary need.
- Feel free to add vegetables like diced bell peppers or onions to the sausage for added texture and nutrition.
- Make sure to seal the crescent roll seams to prevent the filling from leaking during baking.
- Let the bake cool for a few minutes before slicing to help it set and make serving easier.
