Description
A golden, cheesy breakfast bake made with flaky crescent roll dough, sausage, eggs, and melty cheese, perfect for speedy weeknight dinners or leisurely weekend brunches.
Ingredients
- 1 (8-ounce) package refrigerated crescent rolls
- Nonstick spray for the pan
- 1 pound breakfast sausage
- 8 large eggs
- 1 1/4 cups milk
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/2–1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray.
- Unroll the crescent dough and press it gently into the bottom and slightly up the sides of the dish. Bake for 5 minutes to set.
- Brown the sausage in a large skillet over medium heat until no pink remains. Drain on paper towels.
- In a large bowl, beat the eggs and whisk in milk, Kosher salt, garlic powder, and black pepper.
- Spread the drained sausage evenly over the prebaked dough. Sprinkle both cheeses over the sausage.
- Pour the egg-and-milk mixture evenly over the sausage and cheese.
- Bake for 35–40 minutes, or until the center is set. Let rest for 5–10 minutes before slicing.
Notes
This casserole is flexible; swap cheeses or sausage types as you like. For a vegetarian option, use plant-based sausage and non-dairy cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American