Breakfast Casseroles Using Crescents
One of our readers was looking for breakfast casseroles using crescent rolls and as always the readers here came through with their tried and true favorites. The holidays are coming up so I wanted to save this to a Note where we can find it! These are all reader contributed, so if you have any questions leave them in the comments.
Shared by Tara Brooks
1-2 pkgs crescents (I use 1 becasue its only my daughter & I, more people use 2)
Preheat oven to 350. Press edges of crescents together and place half (1 pkg would be 4) on bottom of baking dish. Put sausage (cooked..we use the roll sausage) on top of cresents, add bacon, cheeses & pour eggs over it. Place rest of crescents on top. Bake about 20-25 min.
Next time I'm adding potatoes to it too!!
Sausage Breakfast Casserole
Shared by Karla McCubbin Jackson
I 8oz crm cheese
1 roll grd sausage browned and drained
2 8 ct crescent rolls.
Press one roll of crescents in baking dish. Mix crm cheese with sausage, cover with other roll of crescents. Bake at 350 till top brown. Very good and easy!
Shared by Linda's Hobbies
1 can Crescent rolls
1 lb Sausage; cooked and drained
Fresh mushrooms; sliced
3/4 lb Monterey jack cheese; grated
6 Eggs; beaten
1 can Cream of onion soup
Line a 13x9 inch Pyrex dish with rolls, sealing perforations. Cover with sausage, mushrooms and half the cheese. Mix eggs with soup and pour over casserole. Sprinkle remaining cheese on top. Chill overnight.
Bake at 350 for 1 hour. Note: For variation, you can use cooked, crumbled bacon or bite-sized pieces of ham instead of sausage.
Shared by Sydney Simpson Pettit
2 c. mozzarella cheese
1 lb. sausage
3-4 eggs, beaten
1-2 pkgs. crescent rolls
Brown sausage and drain well. Spread crescent rolls with hand for crust to cover pizza pan. Beat eggs well. (If pizza pan has an edge, add a little milk to eggs. Be careful, as eggs can overflow pan.) Over crescent rolls, spread sausage. Pour eggs over sausage. Top with cheese. Bake at 400 until brown.
Shared by Alysia Cook
Mine is similar to Karla's, but not a casserole. Brown 1 lb. hot ground sausage, drain. Mix with 1.5 bricks of softened cream cheese. Season with Tony Chachere's or Season Salt. Cut in half all crescent rolls in a can of 8, making 8 into 16 small triangles. Fill 16 triangles with mixture, roll up, bake as directed on crescent roll can. Sometimes yields more mixture than you can spoon into each one, so I usually have an extra can (or tiny can) of crescent rolls, in case I need to use part of it, too. Easy & delish breakfast treats in under 15 minutes!
Shared by Beth Burcham Branstetter
1 tube of crescent rolls. arrange on a pizza pan and 'seal' cracks. brown 1 lb tube of sausage/drain (i use HOT), sprinkle cooked sausage on top of uncooked roll dough. top with 1.5-2 cups shredded hashbrown potatoes, beat 5 eggs and pour over potatoes. bake at 350 for 20 minutes. top with 8 ounces shredded mixed yellow/white cheese. bake 10 more minutes. i have used this recipe over 20 years-----it is definitely 'tried and true'. gets a thumbs up every time!
Shared by Katy Comer Anderson
This isn't necessarily a step-by-step recipe, but it is something I created as a sort of "breakfast pizza". I press crescent rolls in a baking dish and bake them as directed until they're golden brown. Then I make sausage gravy and pour over the crust. Next, make scrambled eggs to put on top of the gravy. Top with cheese and pop it in the oven until @ 350 until cheese is melted. I created the recipe after I had a similar breakfast pizza. It is one of our favorite breakfast for dinner meals! (You could also use jarred or a dry gravy mix and add bacon for a variation.)
Shared by Deba Johnson
1 pound sausage
8 oz. can crescent rolls
2 cups shredded Monterey Jack Cheese
4 eggs (beaten)
3/4 cup milk
1/4 tsp salt
1/8 tsp pepper
Crumble sausage: cook and drain, Line Bottom of buttered 9 x 13 inch pan with crescent rolls, firmly pressing perforations to seal. Sprinkle with sausage and cheese,, Combine milk, eggs, salt and pepper,, and pour over sausage. Bake 25 min at 375 degrees. Serve immediately,, can be assembled the night before in casserole dish. Really good the second day around too!
Shared by Mary Holt-Hollis
Brown sausage, drain, add 1 8 oz bar of cream cheese, 1 can of rotel and green chilis, simmer on low until cheese is melted -- pour in 9x13 pan - open crescent rolls, using to make crust-bake as directed on rolls or until golden brown. [I use sausage roll and you can also use a can of diced tomatoes]
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