Crescent Roll Breakfast Casserole

Name: Crescent Roll Breakfast Casserole
Total time: 2 h
Ingredients: 1 (8-ounce) package refrigerated crescent rolls; 1 pound breakfast sausage; 8 large eggs; 1 1/4 cups milk , I use 2%; 3/4 teaspoon Kosher salt , or 1/2 teaspoon table salt; 1/4 teaspoon garlic powder; 1/4 teaspoon ground black pepper; 1/2-1 cup shredded cheddar cheese; 1/2 cup shredded monterey jack cheese , can sub for cheddar or mozzarella if preferred

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Total: 120

Servings: 12

Ingredients

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1 (8-ounce) package refrigerated crescent rolls1 pound breakfast sausage8 large eggs1 1/4 cups milk, I use 2%3/4 teaspoon Kosher salt, or 1/2 teaspoon table salt1/4 teaspoon garlic powder1/4 teaspoon ground black pepper1/2-1 cup shredded cheddar cheese1/2 cup shredded monterey jack cheese, can sub for cheddar or mozzarella if preferred

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Instructions

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Step 1

Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.

Step 2

Unroll the crescent dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake 5 minutes.

Step 3

In a large skillet, cook and crumble the sausage with a spatula over medium heat. Transfer to a paper towel-lined plate to absorb extra grease.

Step 4

In a large bowl, beat the eggs. Whisk in the milk, salt, garlic powder and pepper.

Step 5

Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top.

Step 6

Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.