Sausage Crescent Roll Breakfast Casserole (Print Version)
Crispy crescent rolls and sausage blend with cheese and eggs for a satisfying breakfast bake.
# Ingredients:
→ Base and Filling
01 -
Cooking spray for coating baking pan
02 -
1 package (227 g) refrigerated crescent roll dough
03 -
450 g bulk pork sausage
04 -
60 g chopped red bell pepper
05 -
30 g chopped yellow onion
06 -
30 g chopped green onions
07 -
120 g cream cheese
08 -
1 teaspoon ground black pepper
09 -
200 g shredded Cheddar cheese
10 -
6 large eggs
11 -
180 ml low-fat milk
# Instructions:
01 -
Preheat oven to 175°C. Coat a 23x33 cm baking dish with cooking spray.
02 -
Press crescent roll dough evenly into the bottom of the prepared pan, sealing any perforations. Set aside.
03 -
Heat a large skillet over medium-high heat. Sauté pork sausage, red bell pepper, yellow onion, and green onions for 5 to 7 minutes, stirring frequently until sausage is browned and crumbly.
04 -
Drain excess oil from the skillet. Add cream cheese and ground black pepper; cook, stirring, until cream cheese is fully melted, about 2 to 3 minutes. Remove from heat and allow mixture to cool slightly.
05 -
Distribute the sausage mixture over the crescent roll base. Sprinkle shredded Cheddar cheese evenly on top.
06 -
Whisk eggs and milk together in a bowl until well blended. Pour mixture evenly over the layered ingredients in the pan.
07 -
Bake in the preheated oven until the bottom is golden, cheese is melted, and eggs are set in the center, approximately 30 minutes.
# Notes:
01 -
Allow casserole to rest for 10 minutes after baking to facilitate easier slicing and serving.