Description
A hearty, baked breakfast casserole featuring sausage, cheese, and eggs.
Ingredients
Scale
- 1 pound bulk pork sausage
- 1 cup chopped onion
- 1 can (8 ounces) refrigerated crescent rolls
- 1 cup shredded sharp cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
- Cook the sausage and onion in a skillet over medium heat until the sausage is browned and the onion is soft. Drain off any excess grease.
- Press the crescent roll dough into the bottom of the prepared baking dish, sealing the perforations.
- Sprinkle the cooked sausage and onion mixture evenly over the crescent roll layer.
- Sprinkle the shredded cheese over the sausage mixture.
- In a separate bowl, whisk together the eggs, milk, dry mustard, salt, and pepper.
- Pour the egg mixture evenly over the cheese layer.
- Bake for 30 to 35 minutes, or until the eggs are set and the top is lightly golden brown.
- Let the casserole stand for 5 minutes before cutting and serving.
Notes
- You can substitute turkey sausage for pork sausage if desired.
- For a richer flavor, use whole milk in the egg mixture.
- Prepare the night before and refrigerate; add 5-10 minutes to the baking time if baking directly from the refrigerator.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 18
- Cholesterol: 150
Keywords: Paula Deen Breakfast Casserole, sausage egg bake, crescent roll casserole, baked breakfast, cheesy egg dish