Quick Easy Crescent Roll Breakfast (Print Version)
# Ingredients:
→ Base and Filling
01 -
450 g ground breakfast sausage
02 -
1 tube (225 g) refrigerated crescent dough
03 -
8 large eggs
04 -
240 ml whole milk
05 -
1/2 teaspoon fine salt
06 -
1/4 teaspoon ground black pepper
07 -
200 g grated Colby-Jack cheese (or cheddar, fiesta blend optional)
# Instructions:
01 -
Preheat oven to 190°C. Spray a 33 x 23 cm baking dish with non-stick spray. In a large skillet over medium heat, cook ground breakfast sausage, breaking up with a spoon, until browned and fully cooked. Drain excess fat.
02 -
Unroll the crescent dough and place it in the prepared dish, pressing and sealing seams to cover the base evenly.
03 -
Distribute the cooked sausage evenly over the dough. Sprinkle half of the grated cheese evenly over the sausage. Reserve remaining cheese.
04 -
In a bowl, whisk eggs, milk, salt, and pepper until smooth. Pour the mixture evenly over the sausage and cheese layers in the dish.
05 -
Top with the remaining grated cheese. Bake uncovered for 35–40 minutes, or until a knife inserted in the centre comes out clean and the casserole is set.
06 -
Allow to rest for 5–10 minutes before slicing. Serve warm, optionally with salsa, fresh tomatoes, sour cream, green onions, or black olives.
# Notes:
01 -
For a lighter crust, use reduced-fat crescent dough. Customize by adding sautéed peppers, mushrooms, or spinach to the filling.