Crescent Roll Breakfast Casserole
Servings: 12 Servings
Ingredients
- 8 ounces refrigerated crescent rolls 1 can
- 1 pound bulk breakfast sausage
- 1 cup white onion diced
- 1 cup green pepper diced
- 2 cups sharp cheddar cheese shredded off the block
- 8 large eggs
- 2 cups milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F, and lightly grease a 9 x 13-inch baking dish. Unroll the crescent rolls into one large sheet. Place the sheet into the bottom of the baking dish, and use your hands to seal the seams shut, so the crescent rolls form one large piece of dough. Set aside.8 ounces refrigerated crescent rolls
- Heat a medium skillet over low to medium heat. Cook the sausage, onion, and pepper for 8 to 10 minutes until no pink remains. Drain any excess grease. Place the mixture over the crescent dough and sprinkle with cheese.1 pound bulk breakfast sausage, 1 cup white onion, 1 cup green pepper, 2 cups sharp cheddar cheese
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over into the baking dish over the sausage and cheese.8 large eggs, 2 cups milk, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Notes
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the crescent roll breakfast casserole. Actual calories will vary.
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Nutrition Facts
Crescent Roll Breakfast Casserole
Serving Size
1 cup
Amount per Serving
Calories
332
% Daily Value*
Fat
25
g
38
%
Saturated Fat
10
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
8
g
Cholesterol
160
mg
53
%
Sodium
667
mg
28
%
Potassium
251
mg
7
%
Carbohydrates
12
g
4
%
Fiber
0.4
g
2
%
Sugar
5
g
6
%
Protein
16
g
32
%
Vitamin A
488
IU
10
%
Vitamin C
11
mg
13
%
Calcium
208
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
