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Crescent Roll Breakfast Casserole

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  • Crescent Roll Breakfast Casserole

    Okay, it's time I finally jump in and get my feet wet. I've been a lurker for a long time, a really long time, a year or two (or three) and I've gotten so many recipes, laughs, ideas, helpful hints... the members here seem like a real close family who truly care about each other. I love checking in each day!

    Well, now I'm in a real "pickle". Hence, my name. I know there was a crescent roll thread with tons of great recipes. Tomorrow, yes tomorrow, I need to take a breakfast casserole to work. . . one that has a crescent roll base. Well, how can I ever find it now? Please help. If anyone has an out- of-this-world breakfast casserole using cresent rolls, PLEASE post it. I'm going to the grocery store to buy ingredients right now so I'll check back in a little while. Guess I could make one up but that would be too risky!

  • #2
    Crescent Roll Casserole
    1 (8 ounce) tube refrigerated crescent rolls
    1 pound hot sausage or turkey sausage, cooked well and drained
    2 1/2 cups grated Monterey jack cheese
    6 eggs, beaten
    3 tablespoons minced green bell pepper
    1 cup milk
    Salt and black pepper to taste

    Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.

    Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.

    When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.
    I'm out of bed, and dressed what more do you want?


    • #3

      1 can crescent rolls
      1 dozen eggs
      2 c. shredded cheese
      1 lb. cooked breakfast meat (sausage, ham, bacon)
      Salt and pepper to taste

      Grease a 9 x 13 inch casserole dish. Line dish with unbaked crescent rolls. Spread cooked meat evenly over rolls. Pour beaten eggs over meat. Place cheese over layer of eggs. Bake at 350 degrees for 45 minutes or until firm. Cool 10 minutes before cutting into squares and serve.
      I'm out of bed, and dressed what more do you want?


      • #4
        Breakfast casserole

        Thank you, thank you, Amber0024. It's in the oven. . . and it looks and smells great. I knew someone would pull through for me.
        Have a great Friday!


        • #5
          That looks SOOOOO good, I may have to prep that one for morning!

          "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


          • #6
            I just adore crescent rolls. I could eat them everyday in every way. And I love breakfast. What a great combo.
            "If you're given a choice between money and sex appeal, take the money. As you get older, the money will become your sex appeal."~Katharine Hepburn


            • #7
              Glad to help. I love easy cooking, I have alot of those kinds of recipes.
              I'm out of bed, and dressed what more do you want?


              • #8
                Oh my goodness, I never saw this post but just posted a recipe in tried and true. Lemme get it and post.


                • #9
                  Biscuits and Gravy Casserole

                  1 pound ground pork sausage, your preference
                  1 (8oz) package cream cheese
                  2 (8oz) packages refrigerated crescent rolls

                  Preheat oven to 350 degrees. In a skillet, cook sausage and drain. While sausage is hot, stir in the cream cheese until melted and the mixture is creamy. Open one can of crescent rolls and form the dough into the shape of a rectangle, closing the seams to make one big sheet of dough. Place in a lightly greased baking dish. Spread cream cheese and sausage mixture on top of dough, leaving a 1/2" area around the edges. Repeat steps with the other can of crescent rolls and lay the dough on top of the cream cheese and sausage mixture. Pinch the upper and lower dough edges together. Bake for 15-20 minutes or until cresent rolls are done. Cut into squares.

                  **NOTE: can add peppers, onions, black olives, diced and seeded tomatoes....etc.


                  • #10
                    I love using casseroles with cresent rolls. They are all so easy. I love the hoagie bake. (I forget who posted it) Yummy yummy yummy! Hey I've had that for breakfast before. (Is that just wrong? LOL)
                    I'm out of bed, and dressed what more do you want?


                    • #11
                      Hi Pickle you sound just like me I lurked forever!! welcome aboard!!!

                      Fatkat I am soooo going to make that, just yum!


                      • #12
                        I have never had bisquits and gravy but that looks wonderful FatKat!

                        "Exellence is doing ordinary things extrodinarily well" ~John W Gardner


                        • #13
                          OMG Fatkat !! This sounds fabulous ! Now when you cut them into squares, does the filling ooze out? I'm thinking this would make a good appy.


                          • #14
                            Jana, yes it does ooze out a bit but if you let it sit for a bit before cutting into it the filling has a chance to thicken up a bit.


                            • #15
                              Fatkat, your sausage and gravy recipe sounds reeeallly good too. I like the idea of the double layers of crescent rolls. Looks like I'm making breakfast again this morning - this time for my family. They always get their nose out of joint when I 'bake and take' to work.

                              Thanks, Wishingstar, for the welcome. It was a big deal for me to sign up. I just didn't want to intrude, seems everyone really knows each other. Now I don't have to feel like that nosy neighbor on Bewitched, I think her name was Mrs. Kravitz!! I truly rely on this board and when it wasn't available, I just lost it. Guess I missed the warning post that it would change and to copy all your favorite recipes. Oh how great it would be if the old recipes could be brought over, hopefully not too painfully. That would feel like home again!
                              Thanks for all your hard work whoever is doing it - much appreciated.