Crescent Roll Breakfast Casserole The Worktop This crescent roll breakfast casserole can be prepared the night before and baked in the oven in the morning. loaded with sausage, eggs, cheese, and buttery crescent rolls, this simple to make breakfast makes any day feel special! prep time: 15 mins. cook time: 45 mins. total time: 1 hr. Unroll crescent roll dough into a greased 13x9 in. baking dish. seal seams and perforations. sprinkle with sausage and cheese. in a large bowl, whisk eggs, milk, salt and pepper. pour over sausage and cheese. bake, uncovered, 35 40 minutes or until a knife inserted in the center comes out clean.
Crescent Roll Breakfast Casserole Preheat oven to 375 degrees f. spray a 13x9 inch baking dish with cooking spray. add the sausage to a large skillet and place it over medium high heat. break the sausage apart with a wooden spoon. cook until well browned. drain off any excess fat. unroll the crescent roll dough and place it in the bottom of the dish. Sprinkle it with mozzarella. in a large bowl, whisk together the eggs, milk, salt, and pepper until well combined. pour the egg mixture over the cheese. bake it for 35 to 40 minutes, or until a knife inserted into the center comes out clean. let it rest for 5 to 10 minutes before serving. Bake at 375f for 5 minutes. add the hashbrowns. add an even layer of hashbrowns to the crescent rolls when they come out of the oven. cook the sausage. cook the sausage and onion until the sausage is broken into tiny crumbles and no pink remains. using a slotted spoon, transfer to the baking dish. top with cheese. Spray a 9×13 casserole dish with non stick cooking spray and set aside. in a large skillet, crumble and cook the ground sausage until no longer pink. add the chopped bell peppers and cook until tender. in a large mixing bowl, whisk to combine eggs, milk, onion powder, garlic powder, and salt and pepper. open the can of crescent rolls and place.
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