K-Dub's Sausage and Egg Casserole
Description
A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.
Ingredients
•
1 pound bulk pork sausage
•
6 eggs
•
2 cups milk
•
1 teaspoon salt
•
1 teaspoon ground mustard
•
1 cup shredded Cheddar cheese
•
2 (8 ounce) packages refrigerated crescent rolls
Directions
1
Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
2
Beat eggs, milk, salt and ground mustard in a large bowl.
3
Stir Cheddar cheese and sausage into the egg mixture.
4
Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
5
Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
6
Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
7
Preheat oven to 350 degrees F (175 degrees C).
8
Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.