Breakfast Casserole with Cream Cheese and Crescent Rolls
This easy Breakfast Casserole with Cream Cheese and Crescent Rolls is a guaranteed family favorite. It's simple enough for busy weekday mornings, but special enough to serve on holidays, or for a brunch bridal shower. It's protein packed and extra cheesy, which makes it perfect any time you just need a delicious breakfast that everyone will eat.
Equipment
- 1 9 x 13 baking dish
- 1 skillet or fry pan
- 1 wooden spoon
- 1 spatula
- aluminum foil
Ingredients
- 1 lb breakfast sausage
- 8 oz cream cheese
- 1 can refrigerated crescent roll dough
- 2.5 cups frozen shredded hashbrowns (thawed)
- 8 eggs
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 cup cheddar cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 350 degrees and lightly grease a 9 x 13-inch baking dish. Set aside.
- In a large skillet, crumble and brown the sausage over medium-high heat. Tip: Use this tool to make crumbling the meat extra easy).Once sausage is cooked through, transfer to a plate lined with a paper towel. Grab a second paper towel and blot access grease off of sausage.
- Divide cooked sausage into two equal parts and return half of it to the warm skillet. Cut cream cheese into smaller cubes and stir into skillet with sausage. Warm over low heat until cheese is melted.
- Unroll the crescent roll dough and press it into the bottom of the prepared baking dish, pinching the seams together to create a solid crust.
- Evenly distribute 2.5 cups shredded hashbrowns over the crescent roll crust. Sprinkle the hashbrowns with 1/2 tsp salt and 1/2 tsp black pepper.
- Spoon the sausage and cream cheese mixture over top of the hashbrowns. Using a spatula, spread as best you can so that it is evenly distributed throughout the pan.
- In a medium bowl, whisk together 8 eggs, 1/2 cup of milk, 1/4t garlic powder and 1/2t onion powder. Pour egg mixture over the sausage layer, making sure it spreads evenly. Tip: Pick up baking dish and slightly tip it from side to side so that egg mixture can spread into all corners.
- Top the egg layer with the remaining crumbled sausage, and sprinkle 1 cup of shredded cheddar and 1 cup of shredded mozzarella cheese over the top.
- Place the casserole in the oven and bake for 35-40 minutes, or until the eggs are fully set and the top is golden brown. Tip: Rotate your pan at the halfway mark as not all ovens bake evenly. If your cheese is starting to look too brown before the egg has fully set, add a sheet of tin foil over top and bake for the remaining time. I usually need to add this for the last 5 minutes to prevent cheese from burning.
- Let the casserole cool for about 5 minutes before slicing. Serve warm and enjoy!
Notes
Store leftovers in glass containers like these for up to 4 days in fridge.
Serve with:
- Fresh fruit salad
- Yogurt with granola
- Crispy bacon or sausage links
- muffins like Easy Blueberry Muffins or Lemon Raspberry Muffins
- Toast, English muffins or bagels (serve with cream cheese and fun jams)
- A simple mixed green salad w/ vinaigrette or Best Ever Side Salad
Nutrition
Calories: 391kcalCarbohydrates: 17gProtein: 17gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 173mgSodium: 719mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 618IUVitamin C: 3mgCalcium: 169mgIron: 2mg
Tried this recipe?Let us know how it was!
