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This easy Sausage and Egg Breakfast Casserole is layers of sausage, cream cheese, and eggs, baked into a buttery crescent roll crust.

A slice of Sausage and Egg Breakfast Casserole

Sausage and Egg Breakfast Casserole

This super easy Sausage and Egg Breakfast Casserole is a family favorite in my house. All you need is just 4 simple ingredients; breakfast sausage, cream cheese, eggs, and crescent roll dough, to make a delicious breakfast the whole family will love.

This breakfast casserole is great for brunch, or for holiday breakfasts like Christmas and New Year’s because it can be made ahead of time and kept in the refrigerator overnight. When you get up in the morning pop it in the oven for 20 minutes and breakfast is served!

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Close up of the layers in a Sausage and Egg Breakfast Casserole

How to Make a Sausage and Egg Breakfast Casserole

  1. Preheat the oven to 375 degrees F.
  2. In a skillet over medium high heat cook the ground breakfast sausage until it is cooked through. Remove from the heat and drain the grease before returning it to the skillet.
  3. Add the cream cheese and stir the sausage and cream cheese together until the cheese is melted and fully combined with the sausage. Remove from the skillet and set aside.
  4. In a large bowl whisk all of the eggs together.
  5. In a clean skillet scramble the eggs, cooking until they are fully cooked. Remove from the heat and set aside.
  6. Prepare a 9 x 13 inch baking dish with non-stick spray and then place 1 sheet of crescent roll dough on the bottom of the dish. Gently press it up the sides of the dish so that it reaches about halfway up.
  7. Scoop the ground sausage mixture over the dough to make one layer.
  8. Next distribute the scrambled eggs over the sausage.
  9. Top with the second sheet of crescent roll dough pressing it down at the edges so it seals to the dough below.
  10. Bake for 20 minutes or until the crescent roll dough is golden brown and fully cooked.
Top down view of cut slices of sausage and egg breakfast casserole with a fork taking a bite out of one.

How Long Can a Breakfast Casserole be Refrigerated Before Cooking?

This casserole can be stored for 1 day uncooked. I don’t suggest making this any earlier than the day before.

After the casserole is baked you can store leftovers, if there are any, in an airtight container in the refrigerator for 3-4 days. To reheat you can microwave a slice or you can cover the whole pan with foil and place it in the oven at 350 degrees F and bake until warmed through, approximately 20 minutes.

A piece of sausage and egg breakfast casserole on a spatula ready to be served.

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Sausage and Egg Breakfast Casserole

This easy Sausage and Egg Breakfast Casserole is made with crescent rolls, sausage, eggs and cheese, layered together.

  • 2 sheets Pillsbury crescent roll dough
  • 1 pound Ground Breakfast Sausage
  • 4 ounces Cream cheese
  • 12 large Eggs
  • Preheat the oven to 375 degrees F.

  • In a skillet over medium high heat cook the ground breakfast sausage until it is cooked through. Remove from the heat and drain the grease before returning it to the skillet.

  • Add the cream cheese and stir the sausage and cream cheese together until the cheese is melted and fully combined with the sausage. Remove from the skillet and set aside.

  • In a large bowl whisk all of the eggs together.

  • In a clean skillet scramble the eggs, cooking until they are fully cooked. Remove from the heat and set aside.

  • Prepare a 9 x 13 inch baking dish with non-stick spray and then place 1 sheet of crescent roll dough on the bottom of the dish. Gently press it up the sides of the dish so that it reaches about halfway up.

  • Scoop the ground sausage mixture over the dough to make one layer.

  • Next distribute the scrambled eggs over the sausage.

  • Top with the second sheet of crescent roll dough pressing it down at the edges so it seals to the dough below.

  • Bake for 20 minutes or until the crescent roll dough is golden brown and fully cooked.

Calories: 229kcal, Carbohydrates: 1g, Protein: 13g, Fat: 19g, Saturated Fat: 7g, Cholesterol: 249mg, Sodium: 353mg, Potassium: 185mg, Sugar: 1g, Vitamin A: 461IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

This recipe was originally published on 11/24/15. It was republished with updated pictures and recipe on 12/11/19.



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Sausage and Egg Breakfast Casserole was last modified: January 5th, 2020 by admin
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