Egg and Sausage Casserole

Breakfast Casserole - Breakfast and Brunch

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!

Brief

Prep 15 mins

Cook: 35 mins

Total: 50 mins

Servings: 12

Yield: 12 servings

Egg and Sausage Casserole

Ingredients

1 pound pork sausage

1 (8 ounce) package refrigerated crescent roll dough

8 eggs

beaten

2 cups shredded mozzarella cheese

2 cups shredded Cheddar cheese

1 teaspoon dried oregano

Egg Pie

Breakfast and Brunch

Directions

Step 1

Place sausage in a large deep skillet. Cook over medium-high heat until evenly brown. Drain crumble and set aside.

Step 2

Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.

Step 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.

Step 4

Bake 25 to 30 minutes in the preheated oven or until a knife inserted in the center comes out clean.

Nutritional Information

Egg and Sausage Casserole

Servings Per Recipe:12

Calories: 341.4

% Daily Value *

Protein: 19.9g 40%

Carbohydrates: 8.7g 3%

Dietary Fiber: 0.1g

Sugars: 1.9g

Fat: 24.7g 38%

Saturated Fat: 10.7g 54%

Cholesterol: 177.5mg 59%

Vitamin A Iu: 450.3IU 9%

Niacin Equivalents: 4.7mg 36%

Vitamin B6: 0.2mg 10%

Vitamin C: 0.6mg 1%

Folate: 21.6mcg 5%

Calcium: 311mg 31%

Iron: 1.6mg 9%

Magnesium: 18.4mg 7%

Potassium: 175.2mg 5%

Sodium: 764.4mg 31%

Thiamin: 0.2mg 22%

Calories From Fat: 222.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.