Recipe Background
The Flaky Crescent and Sausage Casserole has the taste of a hearty country breakfast—a breakfast that seems simple on the surface but offers up a great depth of flavor. The crust is buttery and flaky, the eggs are cheesy and fluffy, and the sausage is meaty and savory. Each bite is inviting, welcoming you to a bright day ahead. Plus all it requires is a few ingredients mixed together and some time to let it bake and voila! A breakfast that will satisfy everyone at the table with more than enough left for seconds!
The Flaky Crescent and Sausage Casserole has the taste of a hearty country breakfast—a breakfast that seems simple on the surface but offers up a great depth of flavor. The crust is buttery and flaky, the eggs are cheesy and fluffy, and the sausage is meaty and savory. Each bite is inviting, welcoming you to a bright day ahead. Plus all it requires is a few ingredients mixed together and some time to let it bake and voila! A breakfast that will satisfy everyone at the table with more than enough left for seconds!
Ingredients
- 1 pound bulk pork sausage
- 1 (8-ounce) tube of refrigerated crescent rolls
- 2 cups part-skim mozzarella cheese shredded
- 8 large eggs
- 2 cups milk 2%
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Preheat the oven to 375 degrees F.
- Grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the sausage, breaking it up as it cooks, until no longer pink, about 6-8 minutes.
- Drain the fat from the skillet.
- Unroll the crescent roll dough into the prepared baking dish.
- Seal the seams and perforations in the dough.
- Sprinkle the dough with the cooked sausage and mozzarella.
- In a large bowl, whisk the eggs, milk, salt, and pepper.
- Pour the egg mixture over the sausage and cheese.
- Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.
- Let stand for about 5-10 minutes.
- Serve.
×