Breakfast, Casserole, Main Dish, Recipes

Sausage Breakfast Casserole Recipe

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On the rare occasion that I do make a home cooked breakfast, it is usually something sweet and fruity.  I decided to try something a little more “meaty” for my husband.  It was so delicious and full of flavor!

Sausage Breakfast Casserole Recipe:
(Makes 12-18 servings)
Ingredients:

1/2-1 pound sausage
1 package crescent rolls
1 cup cheddar cheese, shredded
5 eggs
1/4 cup milk
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Preheat oven to 400 degrees.  Place a skillet over medium heat and add the sausage.  Break up the sausage as it cooks, letting it brown completely.  Unroll the crescent rolls and spread them out in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough.  Spread the sausage over the dough.  Sprinkle the cheese on top of the sausage.  In a medium bowl, whisk the eggs with the milk, oregano, salt, and pepper.  Pour the egg mixture over the top of the casserole.  Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.

(Recipe from Bran Appetite)

 
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Comments

  1. says

    i make this in a cast iron skillet over an open campfire when we are horsing around! Great filling breakfast!!!!! I also add the hash browns for a little extra comfort…..food factor! Yummy for sure.
    Try putting in some sage into the sausage to give it a bit more bite, blend with some garlic and BAM!!!
    New take on a great base!

  2. says

    Can this be put together the night before? Unsure with using the crescent dough. And if so how would that affect the cooking temp/time putting it in cold from the fridge (foil perhaps?)?

  3. says

    My family has made a casserole similar to this for years! We make it every night before Thanksgiving day and Christmas Eve. We do 10 slices of cheap white bread, cubed in a greased pan, then top with cubed sausage patties – we leave them frozen. Then we top with cheese and the egg mixture. We cover it and put it in the fridge overnight, then in the morning mix 1 small can of cream of mushroom soup, 1/2 c milk and a can of diced green chiles together and pour over the top of the pan. Bake for an hour and then devour!

  4. says

    My family has made a casserole similar to this for years! We make it every night before Thanksgiving day and Christmas Eve. We do 10 slices of cheap white bread, cubed in a greased pan, then top with cubed sausage patties – we leave them frozen. Then we top with cheese and the egg mixture. We cover it and put it in the fridge overnight, then in the morning mix 1 small can of cream of mushroom soup, 1/2 c milk and a can of diced green chiles together and pour over the top of the pan. Bake for an hour and then devour!

  5. says

    Can this be made in advance and baked the morning of? I need to make a breakfast casserole for a brunch but need something I can put together the night before! Looks delish

  6. says

    Yum! I’m always leery about making casseroles like this..nothing worse than soggy crust in an egg dish but this was REALLY good and super easy. Crust cooked thru beautifully! This will be a go to recipe for sure!

  7. Amanda says

    Anyone make it the night before and have it turn out okay? I need to make something for in the morning but won’t have time to do a bunch of assembly. Also curious if you could throw asparagus in there and have it come out okay? I like a little green in my egg casserole. :-) This looks really yummy!

  8. brandi says

    Hi there! Thank you so much for featuring my breakfast casserole – this is one of our family favorites :)

    Would you mind removing the instructions and linking back to my recipe post instead?

  9. Heather Boyles says

    My family has been making this recipe for years! It’s delicious! We’ve started adding rotel to the sausage for an extra kick. Yummy!

  10. Stephanie says

    This recipe is now my go-to for when family comes to visit! So easy and so good! The only adjustment I had to make was it took a little longer to bake than the time said, but it was no big deal. My family loves it too, I actually started making two pans because one was always gone too fast.

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