I mean, who doesn’t love a breakfast casserole? I’m pretty much obsessed with them.
I actually made this casserole on a busy weeknight for dinner and not for breakfast. I found this recipe in my Quick and Easy Autumn Cookbook and it was both quick and easy (and really yummy!). The recipe calls for one pound of pork sausage but we substituted chicken sausage instead. You make it how your family will love it. I also made this casserole early in the morning and popped it in the fridge until suppertime…you could do the same thing for overnight as well and have it for breakfast. Easy!
The recipe calls for one can of Crescent Rolls smoothed out over the bottom of a 13×9 pan…but if you can find these Crescent Seamless Dough Sheet at your store, it will simplify the process even more. Look for this right there next to the basic Crescent Rolls. If you can’t find it, no worries, just place all of your Crescent Roll triangles across the bottom of your baking dish until it’s completely covered.
1 can of Crescent Rolls (or the seamless dough sheet)
1 pound pork sausage (or whatever sausage your family loves)
1/2 cup milk
good pinch of Salt & Pepper
1 1/2 cups of Cheddar cheese, shredded
Preheat your oven to 350 degrees.
Spread your Crescent Roll dough across the bottom of a greased (I use Pam) 13×9 baking dish. Set aside.
Brown your sausage in a skillet until crumbly and cooked.
Meanwhile, whisk your eggs in a small bowl with milk and S&P. Once your sausage is browned, spread it out over your crescent rolls in the pan. Pour your egg mixture on top of the sausage and sprinkle cheese on top of that.
At this point, you can cover and refrigerate until you’re ready to cook it the next morning or you can go ahead and pop it in the oven for 25 to 30 minutes. The edges will be brown and the center not wobbly when it’s done.
That’s it! This little casserole was so simple and so yummy! We just loved it!