Easy Breakfast Casserole with Crescent Roll Crust
Ingredients:
- 2 packs of crescent rolls
- 1 pound breakfast sausage, cooked and crumbled
- 1 bag of thawed hashbrowns
- 4 eggs, beaten
- 1 cup shredded cheddar cheese (or your preferred cheese)
- Salt and pepper to taste
- Optional additions:
- 1 onion, diced
- 1 bell pepper, diced
- 1/2 cup crumbled bacon or diced ham
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Crescent Roll Crust: a. Unroll the crescent rolls and press them into the bottom of a greased 9×13-inch baking dish to form a crust. Make sure to seal any perforations.
- Cook Sausage and Vegetables: a. In a skillet over medium heat, cook the breakfast sausage until browned and crumbled. b. If using, add diced onions and bell peppers to the sausage and cook until softened.
- Layer the Casserole: a. Spread the cooked sausage and vegetables evenly over the crescent roll crust. b. Sprinkle the thawed hashbrowns over the sausage layer.
- Drizzle with Beaten Eggs: a. In a bowl, beat the eggs and season with salt and pepper to taste. b. Drizzle the beaten eggs over the casserole.
- Bake the Casserole: a. Bake in the preheated oven for approximately 20 minutes, or until the eggs are set and the crescent roll crust is golden brown.
- Add Cheese Topping: a. Sprinkle shredded cheese evenly over the top of the casserole. b. Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Optional: Add Bacon or Ham: a. If desired, sprinkle crumbled bacon or diced ham over the melted cheese during the last few minutes of baking.
- Serve: a. Allow the casserole to cool for a few minutes before slicing. b. Serve warm and enjoy your delicious and easy breakfast casserole!
