Crescent Crust Sausage Brunch Casserole
photo by Janellyvanilly
- Ready In:
- 1hr 5mins
- 1 1⁄2 lbs pork sausage links (casings removed)
- 1 small onion, finely chopped
- 1 (8 ounce) package refrigerated crescent dinner rolls
- 1 cup grated cheddar cheese
- 1 cup mozzarella cheese
- 1 cup half-and-half cream
- 6 large eggs, beaten
- 1⁄2 teaspoon seasoning salt (or to taste, or use white salt to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1 pinch cayenne, pepper (optional)
- 1⁄3 cup grated parmesan cheese (or to taste, or use mozzarella or cheddar cheese)
- Grease an 11x7-inch baking dish.
- In a large skillet over medium heat brown the pork sausage meat with onion until browned; place into a large bowl to cool slightly.
- To the bowl with the sausage mixture add in mozzarella cheese, cheddar cheese, half and half cream, eggs, seasoned salt, black pepper and cayenne (if using) mix to combine well; set aside.
- Unroll the crescent rolls then pinch all perforations to seal.
- Spread the crescent roll onto the bottom of the baking dish.
- Bake the crescent crust at 350°F for 10 minutes.
- Remove then spread the sausage mixture evenly over the baked crust.
- Sprinkle with Parmesan cheese (or mozzarella or cheddar) then return to oven to bake for 25-30 minutes or until heated through.
Questions & Replies
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My grandson was home from college for a few days (quarter break) and I always try and feed him well!! This casserole helped me accomplish that!!! We're not big sausage fans, so I cubed some ham and used that instead. I read some of the reviews and saw where a few had a problem with the crust browing to much -- I didn't find that at all. In fact, it was perfect with baking it for the 10 minutes. I did find when I returned it to the oven after adding the filling, I had to bake it a bit longer than the 30 minutes -- probably a good 10-12 minutes longer. It was wonderful. This would be a perfect dish to make for an Easter brunch (or any other holiday for that matter). I've had this marked to try for quite sometime and I'm so glad I finally got around to doing it. YUM YUM!!!
Made this this week-end for my family and friends that were coming for the week-end. I made it the week-end before and baked it. I then froze it and it placed it in the fridge the night before I was gping to serve it , warmed it in the oven and it was awesome !! Great make ahead casserole !! Thanks for a great recipe Kitten.
Again Kittencal, you do not dissappoint. This was the best sausage casserole I have ever had. I have one I always used but this one was so incredible it will be my new go to. I actually used some things from 2 of your casseroles. I added dry mustard to this and I also had some bacon ends that I cut up and browned with the sausage. We don't like onions but we like the flavor so I used a small amount of dried chives. The crust was perfect. Thanks again, Kitten. Keep 'em coming!
I made this as written as a test batch for a larger group brunch. It worked perfectly but I found the bulk breakfast sausage (mild) quite bland so when I made it for the main event I mixed half spicy sausage with the mild and it perked it up a bit. The crust on the second batch would have gotten too dark if I hadn't come to the rescue with some thinly folded aluminum foil. The reason for this is that on the 2nd batch I brought the crust up and slightly over the edge, don't do this, it is not even necessary to have the egg mixture within the boundaries of the crust. It will set well without that. Also, since I had a 11"x 13" glass pan I lowered the temp to 325 degrees and allowed 1 hr for cooking but it was done in 45 min. If covered when it comes out it will continue to set more from residual heat. Thank you again Kit, got some really rewarding compliments :)