Breakfast Sausage Casserole
The best Breakfast Sausage Casserole with a layer of cheese, eggs, crescent dough, and sausage! A wonderful brunch or breakfast recipe.
Servings: 12 people
Equipment
- 9x13 inch baking dish
- Mixing bowl
- whisk or fork
- Non-Stick spray
Ingredients
- 6 large eggs
- 1 pound breakfast sausage
- 1 cup whole milk
- 2 cups cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- 1 refrigerated crescent roll dough sheet
Instructions
- Preheat oven to 350 degrees F.
- In a skillet, brown the breakfast sausage. Drain excess oil once cooked and set aside to cool for 5 minutes.
- Unroll the crescent roll dough sheet and press evenly into the bottom of a greased 9x13 casserole dish.
- Sprinkle sausage on top of the dough, covering evenly then repeat with the cheese.
- In a mixing bowl, mix together eggs, milk, and seasonings.
- Pour mixture over the sausage, cheese, and crescent roll dough.
- Bake for 30-35 minutes.
- Garnish with fresh parsley, cut into 12 squares, and serve!
Notes
- For a little extra color, sprinkle top with dried parsley before baking.
- You can substitute whole milk for 2% or almond milk.
- This will keep in an airtight container in the fridge for 3 days or frozen for 4 months.