Get your morning off to a delicious start with this original recipe- sausage, egg and cheese breakfast casserole recipe layered over a crescent roll base.
15 mins
10 - 15 mins
Serves 8
1 lb. | Owens Regular Roll Sausage |
2 cups | shredded mozzarella cheese |
1 can | refrigerated crescent dinner rolls (8 oz) |
4 large | eggs, beaten |
3/4 cup | milk |
1/4 teaspoon | salt |
1/8 teaspoon | black pepper |
1 | Preheat oven to 425F. |
2 | Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. |
3 | Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. |
4 | Combine remaining ingredients in medium bowl until blended, pour over sausage. |
5 | Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers. |
Calories | 413 |
Total Fat | 29 g |
Saturated Fat | 11 g |
Cholesterol | 155 mg |
Sodium | 934 mg |
Total Carbs | 13 g |
Dietary Fiber | 0 g |
Protein | 29 g |
Different products may contain allergens such as Milk, Wheat, Egg, Soy, Peanuts, Tree Nuts, Fish and Shellfish. If you are sensitive to allergens, always check the labels before use.