Crescent Sausage 'N Cheese Bake

Sherry Blizzard


This recipe came to me from a potluck at my school. Our librarian Lillian brought this dish. It was wonderful. She copied the page this recipe came from a magazine in 1975. HA ha ...I had do laugh...the page say's, "It's under .60 cents a serving." Thankfully you can still get the ingredients and, yes, Swift still makes brown and serve sausages. The Swiss cheese is brilliant! I would not change that. I like the addition of green chile. The original recipe calls for green peppers. I also bumped up the amount of sausage, just cause people like meat.


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10 Min
25 Min


  • 8 oz
    can crescent roll dough
  • 2 pkg
    8 oz. swift brown n serve sausages, thawed and sliced (original recipe calls for 1 8 oz pkg.)
  • 2 c
    shredded cheese (monterey jack or swiss)....use swiss
  • 4
    eggs, slightly beaten
  • 1/4 c
  • 1/4 c
    green pepper (nope....i used green chile)
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    oregano (don't leave this makes a difference)

How to Make Crescent Sausage 'N Cheese Bake


  1. Preheat oven to 425F. Separate the dough into 2 large rectangles. Put in an ungreased 9 x 13 pan. Press the bottoms and up over the sides to make a crust. Seal the perforations.
  2. Toss in the sliced sausages, sprinkle with shredded cheese.
  3. Beat the eggs and stir in the milk, chile, salt, pepper and oregano. Pour over the top of the sausage/cheese. Bake 25 minutes or until golden brown.

Printable Recipe Card

About Crescent Sausage 'N Cheese Bake

Course/Dish: Breakfast Casseroles
Main Ingredient: Pork
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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