Hi!
I have an older breakfast casserole recipe on my blog and wanted to update it to the new way I’ve been making it. This is the perfect meal to prep the day before and pop it in the oven in the next morning. You can add any veggies you like! We make this for holidays (would be perfect for Father’s Day coming up) or we make it to meal prep easy breakfast for the week!
Ingredients:
- 1 lb breakfast sausage
- 1 (8-ounce) package refrigerated crescent rolls
- 8 eggs
- 1 1/2 cups of milk
- 1 1/2 cups of cheddar cheese (grating the cheese yourself will taste much better than package shredded cheese)
- 1/2 red bell pepper (add in any veggies you like, I just used what I had on hand)
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 teaspoon pepper
Recipe:
- Preheat your oven to 375 degrees and spray a casserole dish with non-stick spray
- Unroll the crescent dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides
- Brown the meat and drain on a paper towel
- In a large mixing bowl beat the eggs. Next whisk in milk, garlic powder, salt and pepper.
- Next add in your cheese and sausage and mix it all together. Note: some similar recipes like to layer in the sausage, then the cheese in the breakfast casserole before adding the egg mixture on top – I prefer to mix it all together so it’s spread throughout the casserole more evenly!
- Next pour it into the casserole dish.
- Bake uncovered for 30-40 minutes, watch it towards the end. When you think it’s done, you can stick a toothpick or knife in the center. If it comes out clean, you know the casserole is ready!
- We love to serve this with salsa and/or avocado!
Let me know if you make it, I hope you love it!
xo,
Laura
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