Similar to quiche, this dish is a great alternative when serving a group of people. This can be made ahead and reheated for a quick weekday morning meal. Serve with a dollop of sour cream or salsa for an extra decadent treat.
By Erin Mahoney
This recipe is somewhat flat, almost frittata-like. The casserole sits on a base of crescent rolls, almost like a breakfast pizza, and the sausage and cheese hold it all together. Today I used pepperjack cheese, but I usually use cheddar or monterrey jack. I’ve used bacon instead of sausage before, too – just do what you like, you can’t really mess this up. We always save the extras and keep them in the refrigerator for a few days – this makes a great on-the-go breakfast.
- ½ po.und breakfast sausage
- 1 package crescent rolls
- 1 cup cheddar cheese, shredded
- 5 eggs
- ¼ cup milk
- 1 teaspoon oregano or fresh rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400 degrees.
- Lightly spray a 9x13 pan with cooking spray. Set aside.
- In a heavy skillet, brown the sausage over medium heat, and use a wooden spoon to break into small crumbles. Drain grease, and set aside.
- Unroll the crescent rolls and place in the bottom of a 9×13 pan, pressing the seams together to make one large sheet of dough. Use your fingers to press the dough just slightly up the sides of the pan as well.
- Liberally the sausage over the dough.
- Grate your cheese, and sprinkle on top of the sausage.
- In a medium bowl, whisk together the eggs,milk, oregano or rosemary, salt, and pepper.
- Pour the egg mixture over the top of the casserole.
- Bake at 400 degrees for 15-20 minutes until the crust is golden and the eggs are set.
- Garnish with additional rosemary and pepper, if desired.