Sausage, Egg and Cream Cheese Breakfast Casserole
This easy eggs and sausage casserole is made with crescent rolls, sausage, eggs and cheese, layered together into the perfect breakfast casserole.
Ingredients
For the Casserole:
- 2 sheets Pillsbury crescent roll dough
- 1-pound ground breakfast sausage
- 8 large eggs
- 8 ounces cream cheese, at room temperature
- Salt, to taste
- Pepper, to taste
- 2 cups shredded cheddar cheese
For the Egg Wash:
- 1 egg
- 1 tbsp. water
Instructions
- Pre-heat the oven to 350°F.
- Prepare a 9 x 13-inch baking dish with non-stick spray.
- Place 1 sheet of crescent roll dough on the bottom of the dish; gently press it up the sides of the dish so that it reaches about halfway up.
- Roll the second sheet of dough into a rectangle shape closely resembling the shape and size of your baking dish; pinch together the separations to have, as much as possible, a seamless piece of dough.
- In a skillet, over medium high heat, cook the ground breakfast sausage until it is cooked through.
- Remove from the heat; drain the grease; place on top of the rolled out crescent rolls; set aside.
- Using a medium bowl and an electric mix, beat the eggs until thoroughly combined,
- Season to taste with salt and black pepper.
- Add the cream cheese to the eggs; beat until the cheese and the eggs are thoroughly combined.
- Evenly pour the cream cheese and egg mixture over the top of the cooked sausage.
- Cover the casserole with shredded cheddar cheese.
- Top with the second sheet of crescent roll dough; press it down at the edges so it seals to the dough below.
- In a cup, combine egg and water; using a fork, whisk until combined.
- Using a pastry brush, cover the entire top of the top layer of dough with the egg wash.
- Place in the pre-heated oven and bake 25 to 30 minutes until the crescent roll dough is golden brown and fully cooked.