K-Dub's Sausage and Egg Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole. Ingredients:
1 pound bulk pork sausage |
6 eggs |
2 cups milk |
1 teaspoon salt |
1 teaspoon ground mustard |
1 cup shredded cheddar cheese |
2 (8 ounce) packages refrigerated crescent rolls |
Directions:
1. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
2. Beat eggs, milk, salt and ground mustard in a large bowl.
3. Stir Cheddar cheese and sausage into the egg mixture.
4. Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
5. Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
6. Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
7. Preheat oven to 350 degrees F (175 degrees C).
8. Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
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