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Egg and Sausage Casserole

Egg and Sausage Casserole

  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
LeAnn

LeAnn

This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 764 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  3. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
  4. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
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Reviews

VYLEE
723

VYLEE

4/29/2005

I made this for the first time for a work function and everyone loved it. I did make a few changes to the recipe after reading some of the other reviews. I preheated the oven at 350 and gave the cressiant roles about a 7 minute head start. I also increased the amount of eggs to a total of 10 and added 3/4 of a cup of milk. Also I used Italian Seasoning instead of Oregeno. I baked the casserole at 350 for 25 minutes and then lowered the temperature to 325 for the last 20 minutes and the eggs set perfectly. I will definitly make this again, but I might try sage sausage instead of the maple Jimmy Dean sausage that I used. Also I cut the cheese to a total of two cups instead of four and used a blend of cheeses.

cookn4five
349

cookn4five

4/13/2006

Really Good!! I made a few changes recomended by others. I used 10 eggs, 2 cups cheese (1 cheddar, 1 mozzarella), 3/4 cup milk and 1/2 tsp. Italian seasoning. I also pre-cooked the crescent crust and added red peppers to the sausage while it browned. There were not leftovers to take home!!

ANGIEGAL
289

ANGIEGAL

5/27/2004

I have made this many, many times now for all kinds of events. I get asked for the recipe all the time. It does seem to need some extra time to cook (especially if it is refrigerated overnight before baking, like I do). One easy way I have found to determine if it is done is to bake it in a glass pan. When the cresent roll dough is no longer sticking all over the base of the pan and forms air pockets in between, it's done. ENJOY! You will love this recipe.

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