quicherole
This is sort of a cross between a quiche and a breakfast casserole. The result was DELICIOUS!! Enjoy!!
prep time
30 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 can refrigerated crescent rolls
- 1 pound hot sausage
- 3 medium redskin potatoes, diced
- 1 medium red bell pepper, diced
- 2 cups shredded italian blend cheese
- 6 - eggs
- 1 cup heavy cream
- 1/4 cup milk
- 3 tablespoons parsley flakes
- 1 tablespoon oregano, dried
- t teaspoon salt
- 1 teaspoon black pepper
- 1 medium tomato, cut into small bitesize pieces
How To Make quicherole
-
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.
-
Step 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.
-
Step 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.
-
Step 4Bake at 400 degrees for 20-25 minutes, or until egg mixture is set. Cool 5-10 minutes before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Breakfast Casseroles
Category:
Eggs
Category:
Other Breakfast
Keyword:
#eggs
Keyword:
#quiche
Keyword:
#Brunch
Keyword:
#Breakfast Cassrole
Method:
Bake
Culture:
American
Ingredient:
Eggs
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