Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, crumble and cook the breakfast sausage until browned and cooked through. Drain off any excess grease. Add the chopped onion and bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Drain any remaining grease from the skillet before proceeding.1 pound breakfast sausage (pork, turkey, or your favorite), 1 medium onion, finely chopped, 1 cup bell pepper, chopped (any color, or a mix)
- In a medium bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.4 large eggs, 0.5 cup milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder
- Unroll the crescent dinner rolls and press them into the bottom and slightly up the sides of the prepared baking dish, sealing any seams as best as you can to create a crust. You can also tear the crescent roll dough into smaller pieces and press them together to cover the bottom.2 cans (8 ounces each) refrigerated crescent dinner rolls
- Evenly spoon the cooked sausage and vegetable mixture over the crescent roll base in the baking dish.1 pound breakfast sausage (pork, turkey, or your favorite), 1 medium onion, finely chopped, 1 cup bell pepper, chopped (any color, or a mix)
- Sprinkle the shredded cheese evenly over the sausage and vegetable mixture.1.5 cups shredded cheddar cheese (or a blend of your favorite cheeses, like Monterey Jack or Colby)
- Carefully pour the egg mixture over the entire casserole, ensuring it covers the sausage, vegetables, and cheese. Gently shake the dish to help distribute the egg mixture evenly.4 large eggs, 0.5 cup milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.25 teaspoon onion powder
- Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the casserole is set, the center is no longer jiggly, and the crescent roll crust is golden brown and cooked through. If the top begins to brown too quickly, you can lightly tent it with aluminum foil.
- Once baked, remove the Crescent Rolls Breakfast Casserole from the oven and let it rest for about 5-10 minutes before slicing and serving. This allows the casserole to set up properly and makes it easier to cut.
Notes
Leftover Crescent Rolls Breakfast Casserole can be stored in an airtight container or tightly wrapped in plastic wrap and aluminum foil in the refrigerator for up to 3-4 days. To reheat individual portions, place a slice on a microwave-safe plate and microwave on medium power for 60-90 seconds, or until heated through. For larger portions, reheat the entire casserole in a preheated oven at 325°F (160°C) for 15-20 minutes, or until warmed through, covering with foil if the top starts to brown too much. Crescent Rolls Breakfast Casserole freezes beautifully! Once cooled, wrap the entire casserole or individual portions tightly in plastic wrap, followed by a layer of aluminum foil or placed in a freezer-safe container. It can be stored in the freezer for up to 2-3 months. To reheat from frozen, remove the foil and plastic wrap, cover with foil, and bake in a preheated oven at 350°F (175°C) for 45-60 minutes, or until heated through. You may need to adjust the baking time based on the size of the portion.
