This is my family’s favorite breakfast casserole recipe, always served on holiday mornings. It’s great when complemented with fruit and Resurrection cinnamon rolls. You can assemble this casserole, cover it with plastic wrap, and refrigerate it overnight before baking if desired.
Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::8
Yield::1 9×13-inch casserole
Ingredients
cooking spray
1 (8 ounce) package refrigerated crescent roll dough
1 (1 pound) ground sausage roll
⅓ cup water
12 large eggs
¾ cup milk
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 cups shredded Cheddar cheese
Directions
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
Spread crescent roll dough out into the prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.
Bake in the preheated oven until slightly set, about 5 minutes.
While the crust is baking, heat a large skillet over medium-high heat. Add sausage and water; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
Spray a second large skillet with cooking spray and place over medium heat. Beat eggs, milk, salt, and pepper together in a bowl; pour into the hot skillet and cook until eggs are set, 3 to 5 minutes.
Remove from the heat and break eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar.
Bake in the preheated oven until the crust is browned and the casserole is hot, about 25 minutes.