Sausage and Cream Cheese Breakfast Casserole

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Sausage and Cream Cheese Breakfast Casserole

  • 1 can refrigerated crescent rolls
  • 1 lb breakfast sausage, cooked
  • 1 (8-oz) package cream cheese, softened
  • 1-1/2 cup shredded cheddar cheese, divided
  • 6 eggs
  • 1/2 cup milk
  • 1/2 tsp pepper

Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray.  Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended.  Pour over sausage mixture.  Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.

 

 

 

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