Sausage & Cheese Breakfast Casserole

Usually, in my house we eat cereal or oatmeal during the week, because they’re the fastest and easiest options for busy work days. This often carries over into the weekend as well, but every now and then I do make us a “special” weekend breakfast.

Without fail, any time I ask Ilya what breakfast recipe he’d prefer I make for such special weekend breakfasts, he chooses this casserole. I certainly don’t complain, since it’s one of the quicker and easier recipes to make. I also love that when making it for just the two of us, it gives us leftovers for a few days too.

Sausage & Cheese Breakfast Casserole

Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

Sausage & Cheese Breakfast Casserole Recipe by: Yums for the Tum (see Recipe Notes below for additional sources, if applicable)

This creamy and cheesy breakfast casserole requires minimal kitchen time while delivering a hearty, crowd-pleasing breakfast.

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Servings Prep Time 10to 12 pieces 15minutes Cook Time Total Time 20minutes 35minutes

Servings	Prep Time
10to 12 pieces	15minutes

Cook Time	Total Time
20minutes	35minutes

Ingredients 12whole, largeeggs 1/2cupmilk 1/2tsp.salt 1/4tsp.ground black pepper 1lbbreakfast sausage(I like to use Jimmy Dean Sage Sausage) 1small or 1/2 largeonion(diced) 1 (8 oz)brickplain cream cheese 2 (8 oz each)canscrescent rolls(if your local store sells the pillsbury seamless crescent dough sheets, get these. They make the assembly of this recipe a lot easier) 2cupsshredded cheddar cheese(sharp cheddar is best) Ingredients 12whole, largeeggs 1/2cupmilk 1/2tsp.salt 1/4tsp.ground black pepper 1lbbreakfast sausage(I like to use Jimmy Dean Sage Sausage) 1small or 1/2 largeonion(diced) 1 (8 oz)brickplain cream cheese 2 (8 oz each)canscrescent rolls(if your local store sells the pillsbury seamless crescent dough sheets, get these. They make the assembly of this recipe a lot easier) 2cupsshredded cheddar cheese(sharp cheddar is best)

Instructions Preheat oven to 375 degrees F. Beat the eggs with the milk, salt and pepper in a mixing bowl and set aside. In a large skillet over medium-high heat, brown the sausage with the onion. When sausage is fully cooked, add the cream cheese and stir constantly until combined. Scrape mixture into a bowl and set aside. Scramble the eggs in the same pan you used to cook the sausage mixture. When fully cooked, add the sausage mixture back into the pan and stir to mix everything together. Once everything is thoroughly combined, remove the pan from the burner. Unroll 1 can of crescent rolls in the bottom of an ungreased 9"x13" baking dish. Press them down and spread them out to cover the bottom of the dish evenly, then spread the egg/sausage mixture evenly on top. Distribute the shredded cheddar cheese over the top, then top with the remaining can of crescent rolls, again trying to create a seamless layer of crescent roll dough to stretch over the entire top (this is why it is much easier if you are able to buy the seamless crescent dough sheet). Bake in the preheated oven on the center rack for 20-25, until top crescent rolls are golden. Allow to sit for a few minutes before cutting, then serve immediately. Leftovers may be stored in a covered container in the refrigerator for up to 3 days.

Recipe Notes **NOTE: This recipe is NOT Low FODMAP and is NOT approved for IBS and/or GERD/Acid Reflux/Heartburn**