Recipe by CelticLady
So quick and easy to make. A hit with everyone and makes great leftovers. I found this online somewhere years ago. I wanted something that didn't have to sit over night and I don't like the soggy bread in most casseroles. Once I found this, I never looked back. You can spice it up with veggies or whatever you want but below is the basic recipe I found.
Top Review by Sydney Mike
We'd invited a couple over for a late breakfast the other day & this casserole (although I cut the recipe in half) was on the table in no time! I did use a minimum amount of mild Italian sausage along with just 4 large eggs, & my usual colby-jack cheese! Very, very nice & something I'll be making again, for sure! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
- 1 Pillsbury Refrigerated Crescent Dinner Rolls (pillsbury sells sheets of dough now too. They work perfect)
- 10 -12 eggs (depending on size)
- 4 cups cheese (shredded, I use colby jack, but originally it called for 2 cups mozz and 2 cups cheddar.)
- 1 -2 lb pork sausage
Directions See How It's Made
- spray 9x13 baking dish with pam.
- preheat oven to 350 degrees F.
- roll out 1 can of crescent rolls on bottom of pan.
- cook sausage in skillet, drain and spread over crescent rolls in pan.
- beat all eggs with a touch of milk.
- add 4 cups of cheese to egg mixture - this gets hard to stir, I find a wooden spoon works best.
- pour egg/cheese mixture over sausage.
- bake in oven uncovered for 30-45 minutes depending on your oven, it can look done and the middle might be runny so check with a toothpick.