Wednesday, March 30, 2011

Crescent Sausage Egg and Cheese Bake


Well, since it seems I’ve been sharing breakfast-y things a lot lately, let’s continue in that vein, shall we? Today’s recipe is another one I think you’ll absolutely love -- we sure did. This recipe only contains five ingredients and it’s ready in well under 30 minutes, so it’s perfect for a weeknight when you’re craving breakfast for dinner (which is usually once a week in my house).

There’s just something magical about the combination of sausage and cream cheese. (Exhibit A, Exhibit B.) In this recipe, those two ingredients are layered with scrambled eggs and cheese between sheets of crescent rolls. It’s like a sausage, egg and cheese sandwich that you eat with a fork. What’s not to love?

Crescent Sausage Egg and Cheese Bake
slightly adapted from Hurricane Kitchen

2 packages of crescent rolls
1 8-ounce package of cream cheese, softened
1 pound sausage
6 eggs
1 cup shredded cheddar cheese

1. Pre-heat oven to 375 degrees. Lay 1 package of the crescent rolls in the bottom of a greased 9 x 13 casserole dish, pinching edges together as needed.

2. Cook sausage in a skillet until browned, seasoning with salt and pepper as desired. Drain fat and add cream cheese to sausage, stirring until completely melted.

3. Meanwhile, scramble the eggs in a medium skillet (don’t cook them through completely, since they’ll be finishing in the oven). (Use your favorite method for scrambled eggs; mine is mixing them with salt and pepper, a little bit of milk, and a touch of hot sauce and scrambling them in butter rather than oil.)

4. Layer sausage-cream cheese mixture on top of the crescent rolls in the casserole dish. Top that mixture with scrambled eggs, then sprinkle with cheddar cheese.

5. Roll out the second package of crescent rolls and place on top of the cheese. Cook for 11 to 13 minutes according to directions on the crescent roll package, until crescent rolls are lightly browned.


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10 comments:

Mrs. Ca said...

Yum! I love all things breakfast.

Tammy said...

this sounds great, never thought of adding cream cheese....check out my breakfast casserole, if you like breakfast stuff you will like this one too! And you make it the night before! daybydaysunshine.blogspot.com

Angela said...

I will be trying this.....It looks so yummy!!!!

Ellen said...

Wow! This is a recipe that I've been using for years.....except for the eggs. I never would have thought to add eggs!! Can't wait to try :)

Janet C. in Oregon said...

Sounds good- love breakfast dinners. I am making it this evening for dinner, but I don't have any crescent rolls on hand. I have some flaky Grands.... hoping they will work.

Allison said...

Dishes like this make me wish we could give E eggs!

Dara said...

I just tried this recipe, and all I have to say is YUMMO! My boyfriend and his friends gobbled it up, and our dog, Bear, loved it too! You have a new faithful follower!

Queen Bee said...

We made this the first time following the recipe-we loved it but the cream cheese made it rich, so I thought of cutting the cream cheese in half but instead we added hashbrowns to it instead. We made it for mothers day and it was really really good--I also added 2 more eggs. Thanks--this is going into my best recipes cookbook.

crockpottuesdays said...

I searched my entire Google reader for crescent roll recipes, and every single one that sounded good came from your blog! I think I've saved 4 of them, including this one. It looks so good. Thanks for sharing! :)

thepastyharlot said...

Just made this about an hour ago and it was really, really good! The fiancee finished off half of mine b/c I'm sick, but I was still able to enjoy it. I used turkey instead of pork sausage and seasoned with worcestershire, a little maple syrup, salt, black pepper, and garlic powder, because I find that turkey can come off as a lot more bland. I just wish i hadn't let my crescent rolls sit on the counter b/c they were hellish to roll out!