Egg and Sausage Breakfast Casserole

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Egg and Sausage Breakfast Casserole Recipe at: stephanie-spring.comEgg and Sausage Breakfast Casserole Recipe at: stephanie-spring.com Egg and Sausage Breakfast Casserole Recipe at: stephanie-spring.comBrunch on Christmas morning was our thing with Eric’s side of the family, but this year we brunched with my side. Either way, it’s a win-win. Brunch, family, and Christmastime!

The best part about this recipe is the simplicity of it all. While packing for three Christmas’ after our churches Christmas Eve service, and wanting to snuggle on the couch, the last thing I wanted to do was spend the entire night in the kitchen. I wanted to savor the moments and enjoy them while they lasted. I laid out the crescent roll, browned the sausage, covered them, and placed it in the refrigerator. The next morning other, than squealing about all things Christmas, I whisked the eggs mixture and placed it in the oven. Creating the memories surrounding Christmas was exactly what I was able to, thanks to this yummy and simple creation. 🙂
Egg and Sausage Breakfast Casserole Recipe at: stephanie-spring.com


Ingredients:

  • One can Crescent rolls
  • One pound of ground sausage
  • 6 eggs
  • 1/2 cup milk
  • salt and pepper to taste
  • 1.5 cups of shredded cheddar cheese

What to do:

Preheat oven to 350 degrees F. Grease a 9×13 pan with butter. Line the pan with the crescent rolls. (If you unravel them the way they come out of the can, you are set!) In a large pan, brown the sausage. Drain the grease and layer on top of the crescent rolls. In a medium-sized bowl, whisk the eggs, milk, salt, and pepper. Pour overtop the sausage. Sprinkle with cheese. Bake in the oven for 30 minutes.