Quicherole

Steven Wilson

By
@unccalum

This is sort of a cross between a quiche and a breakfast casserole. The result was DELICIOUS!!

Enjoy!!

Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 can(s)
refrigerated crescent rolls
1 lb
hot sausage
3 medium
redskin potatoes, diced
1 medium
red bell pepper, diced
2 c
shredded italian blend cheese
6
eggs
1 c
heavy cream
1/4 c
milk
3 Tbsp
parsley flakes
1 Tbsp
oregano, dried
t tsp
salt
1 tsp
black pepper
1 medium
tomato, cut into small bitesize pieces

Step-By-Step

1Spray 9X13 casserole dish with nonstick spray. Spread 1 can of refrigerated crescent rolls in the bottom of the dish, sealing seams to make a bottom crust.
2In a frying pan, crumble 1 pound of hot sausage with diced potatoes and bell peppers and cook until sausage is browned and potatoes are tender. Drain grease and cool. Layer the sausage mixture on top of the crescent rolls. Cover sausage with cheese. Place tomato pieces on top of cheese layer.
3In a large bowl, whisk together eggs, cream, milk, parsley, and oregano, salt and pepper. Pour into casserole dish, making sure to cover everything well.
4Bake at 400 degrees for 20-25 minutes, or until egg mixture is set. Cool 5-10 minutes before cutting.

About this Recipe

Main Ingredient: Eggs
Regional Style: American