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Sausage Egg and Cheese Breakfast Casserole
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Sausage Egg and Cheese Breakfast Casserole

Course Breakfast, brunch
Cuisine American, Southern
Keyword sausage-egg-and-cheese-breakfast-casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 255kcal
Author Melissa Sperka

Ingredients

  • 8 oz cooked and crumbled mild or spicy pork breakfast sausage
  • 5 medium green onions thinly chopped
  • 2 Tbsp butter
  • 8 large eggs
  • 3 Tbsp milk
  • 2 8 oz tubes crescent rolls
  • 1 6.5 oz container light spreadable cheese [i.e. Alouette garlic and herb]
  • 1 cup shredded sharp cheddar cheese
  • salt and black pepper to taste
  • Topping:
  • 1 large egg beaten
  • 2 Tbsp grated Parmesan cheese

Instructions

  • Preheat the oven to 375°F and spray a 13 x 9 inch baking dish with cooking spray.
  • In a medium size skillet over medium high heat cook the sausage until no pink remains. Drain excess fat from the pan. Remove from skillet and wipe skillet with paper towel.
  • To the skillet over medium-high heat saute the chopped green onions in 2 Tbsp of butter, just until they're beginning to soften.
  • In a medium bowl, whisk together 8 eggs with 3 tablespoons of milk. Season with salt and black pepper to taste. Add to the onions and lower the heat to medium low.
  • Soft scramble the eggs for 2 minutes then remove from the heat. The eggs should be cooked but still soft.
  • Assemble: Press one can of crescent rolls onto the bottom and 1 inch up the sides of the baking dish. Seal the perforations in the crescent rolls as you press the dough.
  • Using an offset spatula, spread the garlic and herb cheese evenly over the crust. Dollop the soft scrambled eggs over the cheese.
  • Arrange the cooked and crumbled sausage over the scrambled eggs and sprinkle the shredded cheese on top.
  • Unroll the second can of crescent rolls, and press the perforations together. Gently stretch the dough into a 14 x 10 inch rectangular shape.
  • Lay the crust on top of the shredded cheese layer, and fit it to the pan, tucking it in along the edges of the dish.
  • Whisk the last egg in a bowl, and using a pastry brush to coat the top of the crust. Sprinkle the grated Parmesan on top.
  • Place into the preheated oven and bake for 25-30 minutes or until the top is golden.
  • Let stand 5 minutes then cut into squares before cutting and serving.

Notes

The variations with this dish are endless. You could easily make this vegetarian friendly by substituting mushrooms in place of the sausage or by using a vegetarian sausage product. Want to make a creole version? Mix in 1 1/2-2 teaspoons of creole seasoning with a classic breakfast sausage while it's browning.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 14g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 438mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg