Barbi's Breakfast Bake
Cheesy and meaty with a flakey crust makes this breakfast egg bake perfect for those lazy mornings at home.
Equipment
- 11X7 inch oven safe casserole dish
Ingredients
- 1 lb bulk breakfast sausage
- 1 tube refrigerated Crescent roll dough
- 1 cup Cheddar cheese, grated
- 1 cup Monterey Jack cheese, shredded
- 4 large eggs
- ¾ cup milk
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat oven to 350°F.
- Cook breakfast sausage in a large skillet over medium heat, breaking it up into crumbles with a wooden spatula as it cooks. Drain off any excess fat.
- Lightly grease a 7x11 inch baking pan.
- Unroll and lay crescent roll dough flat in the bottom of the pan.
- Top with ½ thee grated cheese then top with sausage.
- Top with remaining cheese.
- Whisk together eggs, milk, salt and pepper in a large bowl; pour over cheese/sausage, crescent dough.
- Bake in preheated oven for 30-40 minutes, until bubbly and lightly browned along the edges and rolls are baked.
- Shake baking dish gently before removing from oven to ensure the eggs in the center are cooked. If center jiggles cook longer until eggs are set.
- Let stand for 10 minutes before serving.