What You’ll Need:
Refrigerated crescent rolls: The kind that pop open! You’ll find them in the refrigerated section of your grocery store.
Breakfast sausage: Mild or spicy, your choice!
Eggs: You’ll need 8 large ones for that satisfying casserole.
Cheese: Cheddar and Monterey Jack are my picks, but feel free to grate your own for maximum flavor!
Variations to Spice Things Up:
Try sage sausage and Gruyere cheese for a different flavor profile.
Swap crescent rolls for biscuits for a twist.
Mozzarella instead of cheddar? Absolutely!
Bacon or diced baked ham instead of sausage? Go for it!
Want some heat? Add hot sauce and red pepper flakes.
Load it up with sautéed veggies like onions, bell peppers, or mushrooms.
Sprinkle green onions for a hint of green or fresh herbs for extra freshness.
How to Make It:
Unroll crescent dough and press it into a greased baking dish.
Cook sausage until browned, then drain on a paper towel-lined plate.
Whisk eggs, add milk and seasoning, and whisk some more.
Sprinkle sausage, cheese, and pour the egg mixture over it all.
Bake for 35-40 minutes at 375°F, then let it cool slightly.
Make It Ahead:
Prepare the sausage a day in advance.
Assemble the casserole, cover, and refrigerate unbaked for up to 12 hours. Bake it fresh the next morning. So convenient!
Get ready to wake up to the delicious aroma of breakfast.
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