Crescent Roll Breakfast Casserole
This savory crescent roll breakfast casserole is packed with pork sausage, fluffy eggs, vibrant bell peppers, and melty cheese. It's baked together on a flaky, buttery crust. You will love how easy it is to make and how irresistibly delicious it is!
Servings: 12 people
Ingredients
- 8 ounce refrigerated crescent rolls
- 1 pound ground pork sausage, breakfast or Italian
- 1 cup bell peppers, chopped (any combination)
- 8 large eggs
- 1 cup half and half
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 tsp Kosher salt
- 1/4 tsp black pepper
- 2 cups Colby Jack cheese, shredded
Instructions
- Preheat oven to 375 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- In a large skillet, crumble and cook 1 pound ground pork sausage, until no longer pink.
- Add the chopped 1 cup bell peppers, and cook until tender.
- In a large mixing bowl, whisk to combine 8 large eggs, 1 cup half and half, 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1/2 tsp Kosher salt, and 1/4 tsp black pepper.
- Open the can of 8 ounce refrigerated crescent rolls and place them in the bottom of the prepared baking dish. Gently unroll them and press them into the pan.
- Add the ground sausage and pepper mixture to the top of the crescent rolls.
- Pour the egg mixture over the sausage mixture and sprinkle the shredded 2 cups Colby Jack cheese, on top of the casserole.
- Bake in the preheated oven for 35-40 minutes.
- Garnish with green onions, and enjoy!
Nutrition
Calories: 340kcal | Carbohydrates: 10g | Protein: 16g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 673mg | Potassium: 217mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 16mg | Calcium: 194mg | Iron: 1mg
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