All you need is just a few simple ingredients and your kitchen will smell delicious! The eggs are fluffy and crescent rolls are flaky. You can use any type of sausages and cheese for the topping. It doesn’t need much time and effort to prepare this casserole.
The layers are moist and buttery, the bacon is salty and spinach give the dish a nice color. This breakfast is full of healthy cards and fats. The recipe is very versatile, you can use ingredients you have on hand.
This casserole is perfect for meal prep. It can sit in a fridge for several days and reheated in a microwave. You can reheat in an over by setting it to 350°F and putting the casserole inside for 10 minutes.
Breakfast crescent rolls casserole recipe
This casserole might not the most beautiful but it has an unbeatable, creamy texture that you can't find anywhere else. It's something in between crescent rolls and a very moist and flavorful French toast. Not to mention the satisfying mixture of bacon and eggs with milk.
- 1 pound sausage rolls
- 8 oz crescent rolls
- 50 ml mozzarella cheese
- 8 eggs
- 500 ml milk
- 8 ml salt
- 4 ml black pepper
Preheat your oven to 375°. Cook sausages according to instructions on the package (they shouldn't be pink anymore). Take crescent toll dough and put it in a baking dish. Sprinkle with cheese and sausages.
Take a big bowl, combine salt, peppers, milk and eggs. Pour the mixture over the crescent rolls. Bake for 40 minutes. The knife inserted in the middle of the dish shouldn't come out clean. Take it out of the oven, let it sit for 10 minutes. Serve warm.
You can easily make this ahead. Follow the recipe until you need to bake the casserole, cover it with a foil wrap and put in a fridge. Then preheat the oven, bake according to the recipe. It can take a bit more time to cook because the casserole is cold. It can wait in a fridge for 3-4 days.