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Test Kitchen Approved

Flaky Crescent and Sausage Casserole

Time: 50 minutes

Yield: 12 servings

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About

The Flaky Crescent and Sausage Casserole has the taste of a hearty country breakfast—a breakfast that seems simple on the surface but offers up a great depth of flavor. The crust is buttery and flaky, the eggs are cheesy and fluffy, and the sausage is meaty and savory. Each bite is inviting, welcoming you to a bright day ahead. Plus all it requires is a few ingredients mixed together and some time to let it bake and voila! A breakfast that will satisfy everyone at the table with more than enough left for seconds!

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Ingredients

  • 1 pound bulk pork sausage
  • 1 (8-ounce) tube of refrigerated crescent rolls
  • 2 cups part-skim mozzarella cheese, shredded
  • 8 large eggs
  • 2 cups milk, 2%
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -In a large skillet over medium heat, cook the sausage, breaking it up as it cooks, until no longer pink, about 6-8 minutes.

Step 4 -Drain the fat from the skillet.

Step 5 -Unroll the crescent roll dough into the prepared baking dish.

Step 6 -Seal the seams and perforations in the dough.

Step 7 -Sprinkle the dough with the cooked sausage and mozzarella.

Step 8 -In a large bowl, whisk the eggs, milk, salt, and pepper.

Step 9 -Pour the egg mixture over the sausage and cheese.

Step 10 -Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.

Step 11 -Let stand for about 5-10 minutes.

Step 12 -Serve.

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