Description
A hearty and savory breakfast casserole that combines sausage, creamy cheeses, and eggs over a flaky crescent roll crust.
Ingredients
- 1 pound breakfast sausage, cooked and crumbled
- 1 (8 ounce) package cream cheese, softened
- 1 (1 ounce) package dry ranch dressing mix
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (16 ounce) container sour cream
- 6 large eggs, beaten
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 (12 ounce) package refrigerated crescent roll dough
- 2 cups shredded cheddar cheese
- Optional: Chopped green onions for garnish
Instructions
- Cook breakfast sausage in a large skillet over medium heat, breaking it into crumbles. Drain off any excess grease.
- In a large bowl, beat softened cream cheese and dry ranch dressing mix with an electric mixer until smooth and creamy.
- Add condensed cream of mushroom soup and sour cream to the cream cheese mixture. Mix until well combined and smooth.
- Gently fold the cooked and crumbled sausage into the cream cheese mixture until evenly distributed.
- In a separate bowl, whisk together the eggs and milk until well combined.
- Add garlic powder and black pepper to the egg mixture. Whisk again to ensure the seasonings are evenly distributed.
- Lightly grease a 9×13 inch baking dish. Unroll the crescent roll dough and press it into the bottom of the baking dish, forming a crust. Pinch the seams together to seal them.
- Pour the sausage and cream cheese mixture evenly over the crescent roll crust. Spread it out so that it covers the entire surface.
- Carefully pour the egg mixture over the sausage layer, ensuring it’s evenly distributed.
- Sprinkle the shredded cheddar cheese evenly over the top of the egg mixture.
- Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the casserole is golden brown and the eggs are set.
- Remove the casserole from the oven and let it cool for a few minutes before slicing and serving.
- If desired, garnish with chopped green onions before serving.
Notes
This casserole can be prepared the night before, stored in the refrigerator, and baked in the morning for a quick breakfast.