Time: 50 minutes
Yield: 12 servings
The Flaky Crescent and Sausage Casserole has the taste of a hearty country breakfast—a breakfast that seems simple on the surface but offers up a great depth of flavor. The crust is buttery and flaky, the eggs are cheesy and fluffy, and the sausage is meaty and savory. Each bite is inviting, welcoming you to a bright day ahead. Plus all it requires is a few ingredients mixed together and some time to let it bake and voila! A breakfast that will satisfy everyone at the table with more than enough left for seconds!
Ingredients• 1 pound bulk pork sausage • 1 (8-ounce) tube of refrigerated crescent rolls • 2 cups part-skim mozzarella cheese, shredded • 8 large eggs • 2 cups milk, 2% • 1/2 teaspoon salt • 1/4 teaspoon pepper
Preheat the oven to 375 degrees F.
Grease a 9x13-inch baking dish.
In a large skillet over medium heat, cook the sausage, breaking it up as it cooks, until no longer pink, about 6-8 minutes.
Drain the fat from the skillet.
Unroll the crescent roll dough into the prepared baking dish.
Seal the seams and perforations in the dough.
Sprinkle the dough with the cooked sausage and mozzarella.
In a large bowl, whisk the eggs, milk, salt, and pepper.
Pour the egg mixture over the sausage and cheese.
Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.
Let stand for about 5-10 minutes.