We’ve had guests and lots of events lately, so I’ve made meals that are crowd pleasing but easy. I honestly can’t quite remember where I got the initial recipe for this, but it was a couple years ago I think. This breakfast casserole is so simple, fast and cheap when it comes to feeding a large amount of people. It has become my go to casserole when it comes to any gathering where there will be breakfast. I highly recommend adding it to your arsenal as well! I really wanted to get this posted before the Easter weekend because I know several of you will have family in for the weekend and hungry little mouths to feed.
- 2 cans reduced fat Crescent Rolls
- 1 lb breakfast sausage
- 8 oz cream cheese
- 12 eggs
- ½ cup milk
- dash salt and pepper
- 2 cups 4 cheese cheddar cheese
- Preheat oven to 375 degrees.
- In large skillet brown sausage and drain. Add cream cheese to skillet over low/med heat and melt completely with sausage.
- In a large bowl crack eggs and whisk in milk.
- In a separate large skillet, scramble eggs. Add in sausage/cream cheese mixture and sprinkle with some salt and pepper. Stir mixture until just combined.
- In an ungreased 9x13 baking dish, unroll one can of the crescent rolls. Top with egg and sausage mixture and then the shredded cheddar cheese on top. Add second can of crescent rolls and unroll on top.
- Bake for 25-30 minutes or until golden brown on top. Watch very closely since ovens vary. *I've learned the hard way this can go from golden brown to burnt bottom very quickly :-).
Hope everyone has a wonderful Easter weekend!!!