K-Dub's Sausage and Egg Casserole - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by K-Dub
A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.
Ingredients
- 1 pound bulk pork sausage
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 cup shredded Cheddar cheese
- 2 (8 ounce) packages refrigerated crescent rolls
Instructions
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Beat eggs, milk, salt and ground mustard in a large bowl.
- Stir Cheddar cheese and sausage into the egg mixture.
- Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
- Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
- Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
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