Breakfast Casserole Recipe

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Breakfast Casserole

Lynne Loyola

By
@lloyola

This is an ideal breakfast recipe for fall or winter and works wonderfully on a brunch buffet.


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

45 Min

Ingredients

1 lb
breakfast sausage - crumbled
8 oz
monterey jack cheese - grated
1 small
onion - chopped
1 jar(s)
sliced mushrooms (small jar or can) - drained
10
eggs
2 1/2 pkg
pillsbury crescent rolls (2 regular size and one mini roll)

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
Line the bottom and sides of a 9x13 inch pan with crescent rolls reserving left over for the top
3
Saute onions in a skillet.
4
Add the sausage and cook completely. Drain any excess oil and then add the mushrooms.
5
When heated through, pour the sausage mixture into a mixing bowl.
6
In a separate bowl, scramble the eggs and then add to the sausage mixture.
7
Spread half of the egg and sausage mixture into a layer over the prepared crescent rolls, and then top with a layer of cheese.
8
Repeat with remaining sausage and egg mixture and another layer of cheese.
9
Top with the rest of the crescent rolls.
10
If desired, brush the top of the rolls with raw egg and sprinkle with sesame seeds before baking.
11
Cook about 35 – 45 minutes or until browned on top.

About this Recipe