This breakfast casserole is one of my favorites for brunch; I especially love that it can be prepared in advance and then assembled and baked in the morning for a low-effort breakfast! It's great for a crowd and is delicious reheated leftover!
Breakfast CasseroleYield: 8-10 servings
Cook time: 20-25 minutes
2 cans crescent rolls (you really only need 1.5 cans...so you can buy 1 can of 8 and 1 mini can of 4, or 2 cans of 8 and have 4 crescent rolls leftover)
1 pound pork breakfast sausage
2 cups cheese, shredded (I use cheddar or a combination of cheddar and Monterrey Jack)
1 1/2 cups milk or half and half
1 teaspoon salt
1/2 teaspoon pepper
Optional: chopped ham, bacon, spinach, mushrooms, onions, bell peppers, etc.
Preheat your oven to 425 degrees. Spray a 9x13 Pyrex dish with cooking spray and line the bottom of the dish with the crescent roll dough. (This usually takes me 12 crescent rolls, or 1.5 cans, worth of dough). The dough should come up approximately 1/2 inch on all sides of the Pyrex. Use your fingers to press together the seams of the crescent roll dough to form a solid sheet.
Brown the breakfast sausage in a skillet on the stove. Drain the fat and crumble the sausage over the crescent roll dough. Sprinkle the cheese and any additional ingredients on top of the sausage.
With a whisk, beat the eggs, milk, salt, and pepper in a medium bowl. Pour the egg mixture over the cheese, sausage, and additional ingredients. Bake for 20-25 minutes or until the eggs are set and the top is golden brown. Cut into 8-10 rectangular portions and enjoy!
To prepare in advance (can be made 1 day before):
Assemble the crescent roll dough, sausage, cheese, and additional ingredients in the Pyrex dish; cover and refrigerate. Whisk together the egg, milk, salt, and pepper, and store in a Tupperware container in the refrigerator. When you're ready to bake the casserole, pour the egg mixture over the Pyrex dish and pop it in the oven!