Crescent Roll Sausage Egg Casserole
Buttery crescent roll crust layered with sausage and seasoned eggs, baked into an easy breakfast.
Servings: 4 servings
Ingredients
- 8 oz can refrigerated crescent rolls
- ½ lb breakfast sausage links or ground
- 6 eggs
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp pepper
- ½ tsp salt
Instructions
- Preheat oven to 350℉.
- Cook sausage in skillet until browned. Slice if using links.
- Whisk eggs with seasonings.
- Spray 9×13 dish, press crescent dough into bottom.
- Sprinkle sausage over dough.
- Pour egg mixture on top.
- Bake 22–28 minutes until eggs are set.
- Cool slightly, add toppings, and serve.
Video
Notes
- Make ahead and refrigerate before baking.
- Add cheese or veggies for variety.
- Freeze leftovers up to 2 months.
Nutrition
Calories: 469kcal | Carbohydrates: 24g | Protein: 19g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1191mg | Potassium: 248mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 523IU | Vitamin C: 0.5mg | Calcium: 45mg | Iron: 3mg
