Epic Breakfast Bake

Alicia .


I call it epic b/c of the response I got when I explained what was in this yummy breakfast casserole. Just about anything you could fix for breakfast minus the orange juice!

I was kind of proud of myself when my voracious eater didn't come back a little while later complaining about being hungry!

★★★★★ 1 vote
10 Min
20 Min


1 lb
ground breakfast sausage
1 c
cooked bacon, chopped
1/2 c
onion, chopped
1 clove
garlic, minced
button mushrooms, chopped (optional)
bell pepper, chopped (optional)
roma tomato, diced (optional)
4 oz
cream cheese (about 1/2 a package) softened
1 Tbsp
butter, melted
1/2-3/4 c
2 c
shredded sharp cheddar cheese
1 pkg
crescent rolls, rolled out flat
potatoes, shredded (or about 3 cups hashbrown mix)
salt and pepper to taste
eggs, scrambled


1Preheat oven to 375 degrees.

Cook ground breakfast sausage and bacon. Chop bacon and onion and add with minced garlic to the sausage. Cook until sausage is completely cooked.
2In a blender/food processor, blend cream cheese, 1/2 cup of milk, shredded cheese and butter until completely smooth. If mixture is still thick, add remaining milk. Should be able to pour easily.

In a large bowl, mix the meat mixture and cheese mixture and let rest.
3Cook eggs so they are well scrambled and hashbrowns.

If desired, lightly saute the bell pepper, tomato and mushrooms.

In a greased baking dish, layer hashbrowns, pressing firmly with back of a spatula or spoon.

Add layer of cooked pepper, tomato and mushrooms if desired.

Pour over the meat and cheese sauce mixture.

Layer the scrambled eggs on top of that and sprinkle with a little shredded cheese.

Top with rolled crescent dough and bake about 10-12 minutes, until the top is golden brown and done.

About this Recipe

Course/Dish: Breakfast Casseroles