Bubble Up Crescent Roll Breakfast Casserole

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Bubble Up Crescent Roll Breakfast Casserole

Author Catherine's Plates

Ingredients

  • 1 TBS butter
  • 1 lb Italian ground sausage
  • 1/2 Onion Diced
  • 1 bell pepper, diced (use pretty colors)
  • 2 (10 ct) tubes original crescent rolls
  • 8 large eggs
  • 1 cup milk
  • 1/4 tsp Salt
  • 1/4 tsp pepper
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Paprika
  • 8 oz shredded cheddar or monterey jack cheese

Instructions

  • In a large skillet over medium high heat melt butter. Add sausage, peppers, and onions. Season with salt and pepper. Cook until sausage is thoroughly cooked and browned. Turn off burner and set a side.
  • Butter or spray with a non-stick cooking spray the bottom and sides of a a 9 x 13 baking dish. Take the crescent rolls out of tube and cut into bite size pieces. Place in a single layer in prepared baking dish leaving space between pieces if possible. Place the cooked sausage on top and between the crescent dough pieces. Set a side.
  • In a medium bowl whisk 8 eggs, milk, and 1/4 tsp each of salt, pepper, garlic powder and paprika. Mix in the shredded cheese. Pour mixture evenly over the sausage and crescent pieces.
  • Place in preheated oven at 350 degrees for 30-45 minutes until the eggs are set and a toothpick comes out clean from center of casserole. Allow to rest for 5 minutes before serving.


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