In a large skillet over medium heat, cook the breakfast sausage and chopped bacon until browned. Drain off any excess grease. Add the chopped onion and bell peppers to the skillet and cook until softened, about 5-7 minutes. Drain any remaining grease.
1 pound breakfast sausage, 1 pound bacon, 1 large onion, 1 green bell pepper, 1 red bell pepper
Spread the refrigerated crescent roll dough on the bottom of a greased 9x13 inch baking dish, pressing it together to form an even layer. This will create a delicious, buttery crust for your casserole.
1 (8 ounce) package refrigerated crescent rolls
Evenly distribute the cooked sausage, bacon, onion, and bell pepper mixture over the crescent roll base. This is where the "crack" in "Tasty Crack Breakfast Casserole" really starts to build, with layers of savory flavor.
1 pound breakfast sausage, 1 pound bacon, 1 large onion, 1 green bell pepper, 1 red bell pepper
Sprinkle the shredded cheddar cheese generously over the meat and vegetable mixture. The warmth from the layers below will begin to melt it slightly, creating a gooey, irresistible topping.
4 cups shredded cheddar cheese
In a large bowl, whisk together the 6 large eggs, 2 cups of milk, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. This smooth, seasoned liquid will bind everything together and create a rich custard base.
6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
Stir the 1 (10.75 ounce) can of condensed cream of mushroom soup and 1 (10.75 ounce) can of condensed cream of chicken soup into the egg mixture. Whisk until well combined. These soups are key to the casserole's signature creamy texture and deep flavor.
1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, 6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
Carefully pour the egg and soup mixture evenly over the cheese layer in the baking dish. Ensure it covers all the ingredients.
6 large eggs, 2 cups milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, 4 cups shredded cheddar cheese
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes.
Remove the foil and continue to bake for another 20-25 minutes, or until the casserole is set, puffed up, and golden brown on top. A toothpick inserted into the center should come out clean.
Let the Tasty Crack Breakfast Casserole rest for about 10-15 minutes before slicing and serving. This allows the flavors to meld and the casserole to set up properly, making it easier to cut into neat portions.
