Egg and Sausage Casserole

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

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Course Breakfast

Cuisine American

Servings 12 people

Calories 3711.7 kcal

Equipment

1 9x13 inch Baking Dish
1 Large, deep skillet
1 Large Mixing Bowl
1 Whisk
1 Spatula For cooking and crumbling sausage

Ingredients

Main

1 pound pork sausage
8 eggs beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano
1 8 ounce package refrigerated crescent roll dough

Instructions

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
Cook sausage in a large, deep skillet over medium-high heat, until evenly browned, 7 to 9 minutes. Drain and crumble into small pieces.
Mix beaten eggs, mozzarella, Cheddar, and oregano together in a large bowl.
Line the bottom of the prepared baking dish with crescent roll dough, then sprinkle crumbled sausage over top. Pour egg mixture over sausage.
Bake in the preheated oven until a knife inserted into the center comes out clean, 25 to 30 minutes.

Notes

For optimal flavor and texture, ensure the pork sausage is thoroughly browned before draining any excess fat; this prevents a greasy casserole. When lining the baking dish, press the seams of the crescent roll dough together firmly to create a cohesive base that won't separate during baking. Consider a light par-bake of the crescent dough for 5-7 minutes before adding other ingredients if you prefer a crisper bottom crust. For an elevated profile, sauté some finely diced onions or bell peppers with the sausage, or add a pinch of smoked paprika to the egg mixture. Allow the casserole to rest for 5-10 minutes after baking; this helps it set, resulting in cleaner slices.