Breakfast Bake

Breakfast Bake

Breakfast Bake – crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. SO good! Ready in 30 minutes. Great for a potluck.

Breakfast Bake - crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. SO good! Ready in 30 minutes. Great for a potluck.

This recipe is from Course Offerings by the Auburn University Campus Club; one of the cookbooks I got for Christmas. I love community cookbooks.  I love all the real, down-home recipes that come from real people.

This is the first recipe that I’ve tried from the book.  Actually, Chicken Legs made this for us.  It is super simple.  It only has a few ingredients and takes minutes to prepare.  This would be great for Easter brunch next weekend, a baby shower or even tailgating.  We both loved it.  We are looking forward to eating our way through the cookbook!

Breakfast Bake - crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. SO good! Ready in 30 minutes. Great for a potluck.

Breakfast Bake - crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. SO good! Ready in 30 minutes. Great for a potluck.

Yield: serves 6 to 8

Breakfast Bake

prep time: 10 MINScook time: 25 MINStotal time: 35 mins

ingredients:

  • 1 can refrigerated crescent rolls
  • 1 lb sausage
  • 6 eggs
  • 1/2 cup milk
  • 1/2 tsp pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese

instructions:

  1. Preheat oven to 350ºF. Lightly spray a 9x13x2 pan with cooking spray.  
  2. Cook sausage in a skillet over medium-high heat until no longer pink; drain.  
  3. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.  
  4. Sprinkle sausage over crust.  
  5. Whisk eggs, milk and pepper until well blended.  Pour over sausage.  Top with cheeses. 
  6. Bake 25-35 minutes or until center is set.

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Comments

  1. 3pinkcrayons – if you freeze it you will need to bake it first. I've read crescent rolls don't rise properly if they are frozen before being baked. I would think this would keep at least a month frozen. Cover it with foil when you reheat it – I would heat it 20-30 minutes if it is thawed.

  2. This is a GREAT recipe and now replaces my old quiche recipe. I also added veggies. It is great for big families (like mine) because each person gets a "row" in the 9×13 pan. Then they can pick the toppings for their section. It is easily adaptable. Thanks!

  3. We really enjoyed this recipe with a couple of slight changes. I used one Jimmy Dean Sausage Breakfast Skillets package ( sausage, potatoes, onions, & peppers cooked from frozen), 1% milk, and one cup of Mexican blend shredded cheese. I found this recipe while searching for breakfast recipes based on Pillsbury Crescent Rolls which my husband loves. We both really enjoyed it and it made a ton of food. We ate one 9×13" pan for breakfast, lunch, and dinner because I was unsure how the eggs would be the next day. I served it with some salsa and a bit of sour cream for lunch & dinner. I hope to try it again using nonfat milk, turkey or chicken sausage, and reduced fat crecsent rolls.

  4. Kimberlee – I think they would be fine. You could always mix up the egg mixture and press out the crescent rolls in the morning and pour the egg/sausage mixture over it then.

  5. Is this one of those breakfast casseroles you can prepare the night before and bake in the morning or do you think the cresent rolls would get soggy?

  6. Just made this for breakfast today! Huge hit for my 3-year old! I can finally get him to eat eggs! Thanks for sharing.

  7. Hi, Steph!
    I fixed this for the hubby & I to have for breakfast over the weekend. We both LOVED it! It's similar to the quiche recipe I used to fix all the time. Hubby says he PREFERS your recipe to the one with pie crust.
    Thanks again for another awesome recipe!
    I agree community and church cookbooks are where you can get some of the BEST recipes!

  8. Just a quick question…sausage cooked prior to putting in with everything or was it left raw and cooked with everything else?

  9. I'm not a big reader of cook books, but some of our best meals have come from the community ones – fortunately Bev reads them.

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