K-Dub's Sausage and Egg Casserole recipe

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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

Nutrition Info

507.5 calories
carbohydrate: 25.8 g
cholesterol: 191.7 mg
fat: 33.9 g
fiber: : -
protein: 22 g
saturatedFat: 12.1 g
servingSize: -
sodium: 1402.2 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Beat eggs, milk, salt and ground mustard in a large bowl.

  3. Stir Cheddar cheese and sausage into the egg mixture.

  4. Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.

  5. Pour egg mixture into baking dish, place the second sheet of crescent roll dough on top.

  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.

  7. Preheat oven to 350 degrees F (175 degrees C).

  8. Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.

Recipe Yield

8 servings

Recipe Note

A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.

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