i also pre-cooked the crescent crust and added red peppers to the sausage while it browned. i also pre-cooked the crescent crust and added red peppers to the sausage while it browned. i did use the oregeno and i thought it was a surprisingly nice addition. i followed the advice of other reviews and increased the eggs to 10, added 3/4 cup of milk, used bacon instead of sausage, reduced the cheese to 2 cups, used a 1/2 tsp. i made it for co-workers and you will get requests for the recipe. i was impressed by the simplicity and room for creativity in this recipe. i also used sweet italian sausage and it came out delicious. i made it the night before, baked the crescent for 7 min. i have been looking for a good breakfast casserole for a while now, and this is the first one i tried and i loved it! i also used turkey sausage to make it a little more healthy. i made this for a staff breakfast and it was all gone within minutes! i added a little salt and pepper to the eggs and only 3 cups of cheese instead of 4 cups. i ended up cutting it in half for just my husband and i but still used the same amount of crescent rolls.
i followed the advice of some other reviewers and baked the crescent rolls for a few minutes before adding the egg mixture. i cooked the sausage, drained it and then added a chopped onion, chopped spinach and a couple tablespoons of maple syrup. i especially like to make it the day or night before and heat it up the next day. i also add a package of crescent rolls on top of the eggs in addition to the bottom. i made this on a fri during lent and substituted broccoli and mushrooms for the meat – i prepared it in the morning, took it to work and baked it. i used a mix of bacon and sausage because that’s what was in the fridge. i also baked the crescent roll crust for about 8 minutes to make sure it was crispy when it was finished. i used 8 eggs and maybe cut back a bit on the cheese. the casserole was not ready in 30 minutes – i had to leave it in for about 45-50 minutes before it completely set. i made this for a graduation brunch and prepared the sausage (i used turkey sausage) and the egg mixture two days ahead. it burnt the crescent roll bottom layer and i was not a happy camper. i left out the oregano and threw a couple dashes of emeril’s essence. perfect for my husband and i but also good reheated the next day. the biscuits taste better i just have to at about 12 eggs for it to be good.
this easy breakfast casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. ingredients ; 8 – 10 eggs scrambled with a fork ; 1 cup shredded cheddar cheese we like sharp cheddar ; 1 teaspoon salt optional ; 1 pound browned ingredients 1 pound bulk pork sausage 6 large eggs 2 cups 2% milk 1 teaspoon salt 1 teaspoon ground mustard 6 slices white bread, cut into 1/2-inch cubes, sausage and egg casserole without bread, sausage egg and cheese casserole with bread, egg casserole recipe, egg casserole recipe, egg casserole with bread.
a simple but delicious egg casserole flavored with cheese and oregano. cook and crumble on pound of sausage. crack 6 eggs into a bowl and mix with cheese and cooked sausage. pour into a 9×13 casserole dish lined with crescent rolls cook the sausage, break it up. once it is cooked through and browned, remove it from the pan. cook onion until it’s translucent. whisk the eggs, half of the, breakfast casserole, easy egg casserole, best brunch egg casserole recipes, jimmy dean sausage egg casserole no bread.
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