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Egg, Sausage and Crescent Roll Breakfast Casserole!

Last post Apr 22, 2007 9:41 AM by avidcookGA . 3 replies.


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  • Egg, Sausage and Crescent Roll Breakfast Casserole!
    Egg, Sausage and Crescent Roll Breakfast Casserole!

    Ingredients:
    1 package of crescent rolls
    1 pound of Italian sausage
    2 cups sharp cheddar cheese
    1 cup mushrooms, chopped
    1 green pepper, diced
    1 small onion, diced
    5 eggs
    3/4 cup milk
    Salt & Pepper to taste

    Directions:
    Preheat oven to 350*.
    Press crescent rolls into the bottom of a lightly greased 13x9 baking pan.
    Bake for 5 minutes (only until lightly browned, do not cook all the way!)
    Brown sausage in large pan, and drain well.
    Combine sausage, cheese, veggies, eggs, and milk.
    Add Salt & Pepper to taste.
    Pour egg mixture into baking pan, over the crescent roll layer.
    Bake for 30-40 minutes until cooked through.
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  • RE: Egg, Sausage and Crescent Roll Breakfast Casserole!
    Thank-you Twinkle! This sure looks good. Wish I had these ingredients today,,,,now.
    Jill
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  • RE: Egg, Sausage and Crescent Roll Breakfast Casserole!
    I make one very similar to this, but mine has an additional layer of crescent roll dough on top of egg & meat mixture. I then brush the crescent dough with an egg wash and bake the casserole. It comes out a really beautiful shiny golden brown.

    Your recipe has a few exra ingredients (mushrooms & green pepper) which I am going to add to mine. I thought my recipe was already perfect, but this might just take it to a whole new level. Thanks.
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  • RE: Egg, Sausage and Crescent Roll Breakfast Casserole!
    Lynne's Breakfast Casserole
    2 cans crescent rolls
    7 eggs
    1/4 cup milk
    2 pounds sausage
    Parmesan cheese (a few sprinkles)
    1 1/2 pounds cheddar cheese, shredded

    Brown and drain the sausage, crumbling it as it cooks.
    Mix together the sausage and the cheese in a bowl. Set aside.
    Unroll one can of crescent rolls. Leave it in one long strip, pressing the perforations together. Press this on the bottom of a 9x12 pan which has been sprayed with Pam.
    Spread the sausage and cheese mixture on top of the crescent rolls.
    In a bowl beat six whole eggs plus one yolk with the 1/4 cup milk, (saving the one egg white).
    Season the eggs lightly with salt and pepper to taste.
    Pour the egg mixture over the sausage and cheese. Sprinkle lightly with Parmesan cheese.
    Unroll the 2nd can of crescent rolls, again leaving it as one strip. Place it on top of the casserole and brush it with the reserved egg white. (This is what makes the crust come out so golden and shiny).
    The casserole can be refrigerated at this point (I do it overnight) until ready for baking.
    Bake at 350 degrees for 45 minutes.


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