The weekends offer a lot of time for me to do things I don’t normally have time to do during the week. Things like taking a shower without interruption, running errands without my sidekick, and making a breakfast that consists of more than yogurt, sausage links, and cinnamon raisin bread. Making breakfast for my two main men in my life has been something I have started doing at least once during the weekend. Both my son and husband love french toast, so that is typically my go-to. However, last week I raided my mom’s recipe book and found one for a breakfast casserole. The recipe came from a friend of hers when we lived back in Naperville, Illinois. They had a group of friends that would occasionally get together and share food and recipes, and probably mimosas and bloody marys too. Can’t blame them there!
I chose to forego my regular french toast and make the breakfast casserole this morning I invited two of our good friends over to share it with us, as I knew that they were big fans of breakfast and wouldn’t mind waking up early to enjoy a homecooked breakfast. Overall, this dish took about 30min from start to finish.
Breakfast Egg Casserole
- 1 Breakfast Sausage Roll
- 1 Crescent Dinner Roll Package*
- 2 C Shredded Mozzarella
- 4-6 Eggs
- 3/4 C Milk
- 1/4 tsp Salt & Pepper
*Note: I used a Crescent Dough Sheet instead of the original rolls. I am sure that back in the day when this recipe was written they didn’t have the sheets. The only difference is that the sheet doesn’t have the lines cut where you would typically tear the sections apart to roll into crescent shapes
- Begin by browning the sausage in a large pan on the stove; mixing and crumbling occasionally.
- While the sausage is browning press the crescent roll sheet into the bottom of an ungreased 9×13 pan. I brought mine up the sides a bit so that it created a bit of a crust.
- Drain sausage once cooked and sprinkle on top of the crescent sheet.
- Spread mozzarella cheese evenly on top of the sausage
- Pour the beaten egg mixture over the sausage and cheese. Go slowly and try to distribute evenly. If you want to make this the night before, you can prepare it up to this point and store in the fridge until the next morning.
- Bake in the oven at 425* for 15 minutes. I used six eggs and had to cook mine for 22 minutes until the eggs were fully cooked, so depending on how many eggs you use, your cooking time might vary. Eggs should not “jiggle” when you take it out of the oven.
Overall this dish was a huge hit with everyone! I served it with a side of fruit salad and mom juice, aka coffee. The crescent rolls were cooked to a beautiful golden brown that gave the perfect amount of crunch to each bite. If you want extra crunch, definitely build up the sides of the sheet and go for a corner piece! The mozzarella gave it more of a smooth milky texture which I personally loved. Next time I will experiment with adding additional ingredients such as bacon, peppers and maybe even some spinach! What ingredients would you add to your casserole?