Crescent Roll Breakfast Casserole
This hearty Crescent Roll Breakfast Casserole with eggs, sausage, and cheese is an easy recipe the whole family will love.
Equipment
- 9×13-inch baking dish
- nonstick skillet
Ingredients
- 8 oz refrigerated crescent rolls
- 2.5 cups frozen hash browns no need to thaw first
- 1 lb breakfast sausage store-bought or homemade
- 1 small onion finely diced
- 0.5 cup shredded cheddar cheese any cheese will work
- 0.5 cup shredded Monterey Jack cheese
- 8 large eggs
- 1.25 cups whole milk or 2%
- 0.75 teaspoon coarse salt
- 0.25 teaspoon pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- 0.25 teaspoon dry mustard powder
- diced scallions for garnish
Instructions
- Preheat the oven to 375°F. Coat a 9x13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place in the bottom of the baking dish, pressing the seams together. Transfer to the oven and bake for 5 minutes.
- When it comes out of the oven, cover with the hash browns in an even layer.
- In the meantime, in a large nonstick skillet over medium-high heat, cook the sausage and onion, breaking up the sausage into tiny crumbles, until no pink remains and cooked through. With a slotted spoon, leaving all of the grease in the pan, transfer the mixture on top of the hash browns in an even layer.
- Sprinkle the cheeses on top of the sausage.
- In a large bowl, beat the eggs. Whisk in the milk and all the seasonings. Slowly pour evenly over the casserole.
- Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool 5 to 10 minutes before serving.
- Garnish with some diced scallions.
Notes
Feel free to customize with your favorite ingredients.
Nutrition
Serving: 1servingCalories: 314kcalCarbohydrates: 18gProtein: 14gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 148mgSodium: 654mgPotassium: 315mgFiber: 1gSugar: 4gVitamin A: 312IUVitamin C: 4mgCalcium: 126mgIron: 2mg
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