Thursday, June 12, 2014

Easy Egg Casserole

BP and I have been on a breakfast kick lately. Baked French Toast, egg sandwiches and now this egg casserole. Saturday mornings here are awesome. 

Now if you think you can't handle this or just don't have any breakfast skills at all, then this is for you. Trust me when I say that anyone can make this. And how good is it? I made it for a friends baby shower and 2 trays of it went within minutes. 

Now if you aren't a fan of using breakfast sausage, then use whatever you want in this - it works amazing well with everything you put in it. I made ours with garlic, onion and ham. Delicious.  BP loved it. 

So try it out this won't be disappointed. Also a great meal to make with your kids. 

Easy Egg Casserole 
Makes one 13x9 pan


1 pound breakfast sausage or whatever meats/vegetables you want to use 
2 cups shredded mozzarella cheese
1 can refrigerated crescent dinner rolls (8 oz)
4 large eggs, beaten
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper


1.  Preheat oven to 425F. Crumble and cook sausage or meats/vegetables in skillet over medium heat until browned. Drain sausage. 

2.  Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. 

3.  Combine remaining ingredients in medium bowl until blended, pour over sausage. 

4.  Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

No comments:

Post a Comment