Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole


Meet crescent roll breakfast casserole: your new favorite way to use up that refrigerated crescent dough!
  • 8 ounces refrigerated crescent rolls
  • 1 pound ground pork sausage, breakfast or Italian
  • 1 cup bell peppers, chopped (any combination)
  • 8 large eggs
  • 1 cup half and half
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ½ tsp Kosher salt
  • ¼ tsp black pepper
  1. Pre-heat oven to 375 degrees Fahrenheit. Spray a 9×13 casserole dish with non-stick cooking spray and set aside.
  2. In a large skillet, crumble and cook the ground sausage until no longer pink.
  3. Add the chopped bell peppers and cook until tender.
  4. In a large mixing bowl, whisk to combine eggs, milk, onion powder, garlic powder, and salt and pepper.
  5. Open the can of crescent rolls and place them in the bottom of the prepared baking dish. Gently unroll them and press them into the pan.
  6. Add the ground sausage and pepper mixture to the top of the crescent rolls.
  7. Pour egg mixture over the sausage mixture and sprinkle the shredded cheese on top of the casserole.
  8. Bake in the preheated oven for 35-40 minutes.
  9. Garnish with green onions and enjoy!

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