A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.
Ingredients
- 1 pound bulk pork sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 cup shredded Cheddar cheese
- 2 (8 ounce) packages refrigerated crescent rolls
Directions
Step 1
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
Step 2
Beat eggs, milk, salt and ground mustard in a large bowl.
Step 3
Stir Cheddar cheese and sausage into the egg mixture.
Step 4
Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
Step 5
Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
Step 6
Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
Step 7
Preheat oven to 350 degrees F (175 degrees C).
Step 8
Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 508 | |
% Daily Value * | |
Total Fat34g | 43% |
Saturated Fat12g | 61% |
Cholesterol192mg | 64% |
Sodium1402mg | 61% |
Total Carbohydrate26g | 9% |
Total Sugars7g | |
Protein22g | |
Vitamin C1mg | 5% |
Calcium207mg | 16% |
Iron3mg | 16% |
Potassium297mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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