One of my favorite breakfasts to make and take (to church, brunch at a friend’s house, etc.) came to me years ago. No, not in a dream or a vision, but at my brother-in-law’s college graduation. We stayed at the home of some of his good friends, and they made this WONDERFUL breakfast casserole the morning of graduation.
I hadn’t been a huge fan of breakfast casseroles. Most of them involve bread and soaking overnight and just a big ol’ soggy mess, in my opinion. This one was different. The magical difference? Crescent rolls for the bottom layer instead of
nasty old bread.
My genius husband also discovered that those “Grands” crescent rolls by Pillsbury cover the bottom even more thoroughly than the regular. Mmmm. Bread. You unroll them, spread them into a 9×13-inch pan, and press to make the seams and edges mostly meet. Meanwhile, you’ve got a pound of breakfast sausage browning on the stove.
When the sausage is ready, you spread the crumbled sausage over the crescent rolls. Add this mixture of eggs, milk, spices, and green chiles to the pan … oh, and one of our favorite things to do is add Penzey’s Arizona Dreaming spice blend to the egg mix. It’s an absolute staple in our pantry now.
Another trick I’ve discovered is to spread half a cup of green tomatillo salsa (or other salsa verde) over the sausage before the egg mixture. (Can you tell I’ve made this a few times?) You can do this in place of the green chiles or in addition.
Sprinkle shredded cheddar cheese on top, pop in the oven, and YUM.
An official recipe is below, linked from my Plan to Eat account. (It does give me a referral bonus if you sign up through my link.) I absolutely love this casserole, and I love that it reheats so well the next day! If you have any left, that is …
A yummy breakfast casserole that uses crescent rolls instead of bread for the base.
Prep Time: 20 Min
Cook Time: 25 Min
Total Time: 45 Min
- 1 lb breakfast sausage
- 4 – 6 eggs
- 3/4 cup milk
- 2-3 tbsp green chiles diced or 1/2 cup green salsa (tomatillo)
- 1 8 oz can crescent rolls (may want the “Grands” size)
- 2 cups shredded cheese cheddar, mexican cheese blend, cheddar jack
- 1 – 2 tsp seasoning salt and pepper, or garlic salt, OR Arizona Dreaming
- Brown sausage, crumbling as it cooks.
- Beat together eggs, milk, and seasoning until eggs are slightly scrambled. Mix in chiles.
- Unroll crescent rolls and press into bottom of 9×13 baking dish (can spray pan first with cooking spray if needed). Cover the bottom of the pan and press slightly up the sides. GRANDS crescent rolls more than cover and will slightly overlap.
- Spread cooked sausage across bottom of pan, on top of dough.
- Pour egg mixture over sausage, then sprinkle with cheese.
- Bake at 375F for 25 – 30 minutes or until egg mix is set.