The alarm went off at 4:30am. Time to get up and put together those ingredients I had prepped the night before. I had cooked the sausage and chopped the veggies. Everything was ready. I had enough time to combine the ingredients and bake it in time for my husband to leave for his Bible study.
I was glad for the prep the night before because I didn't want to have to think through too much that early in the morning! I actually did end up forgetting the milk. But I'm happy to say that it was still good. This morning I enjoyed some of the leftovers for my breakfast. :)
This recipe, in its most basic form, does not call for any veggies. I simply added what I wanted. It's like pizza in the sense that you can add whatever veggies, meat or cheese you like. This is your opportunity to get creative!
Another thing I like about this recipe is that it has a very short bake time. Many egg casseroles take as long as an hour to bake. But this one? Only 15-20 minutes and it's done. Works for me!
Sausage Egg Casserole
ingredients:
1 block of "regular" Jimmy Dean pork sausage (or less if you prefer)
1 8 oz. pkg. of refrigerated crescent roll dough
2 cups mozzarella cheese, shredded
6 eggs, beaten
3/4 cup milk
salt and pepper, (I sprinkle a little on top)
green bell pepper, one half
red bell pepper, one half
directions: (this is the way I did it, with prep the night before)
[the night before]
Cook sausage in a skillet over medium-high heat until evenly brown. Drain grease and set aside to cool, then refrigerate.
Chop vegetables to bite-size chunks. They can be whatever size you prefer, refrigerate.
Shred your cheese if you did not purchase it shredded. I prefer to minimize my workload and I purchase it shredded. Totally up to you.
[the following morning]
Preheat oven to 425 degrees.
Spray a 9x13 casserole dish with cooking spray. Lay the crescent rolls flat in the bottom to form a crust.
In a bowl, combine the cooked sausage, cheese, eggs, milk and any veggies you are using.
Sprinkle salt and pepper over the top, add it according to your taste.
Bake in a preheated oven for 15-20 minutes, it should be bubbly with the rolls baked and firmly set.
I was glad for the prep the night before because I didn't want to have to think through too much that early in the morning! I actually did end up forgetting the milk. But I'm happy to say that it was still good. This morning I enjoyed some of the leftovers for my breakfast. :)
This recipe, in its most basic form, does not call for any veggies. I simply added what I wanted. It's like pizza in the sense that you can add whatever veggies, meat or cheese you like. This is your opportunity to get creative!
Another thing I like about this recipe is that it has a very short bake time. Many egg casseroles take as long as an hour to bake. But this one? Only 15-20 minutes and it's done. Works for me!
Sausage Egg Casserole
ingredients:
1 block of "regular" Jimmy Dean pork sausage (or less if you prefer)
1 8 oz. pkg. of refrigerated crescent roll dough
2 cups mozzarella cheese, shredded
6 eggs, beaten
3/4 cup milk
salt and pepper, (I sprinkle a little on top)
green bell pepper, one half
red bell pepper, one half
directions: (this is the way I did it, with prep the night before)
[the night before]
Cook sausage in a skillet over medium-high heat until evenly brown. Drain grease and set aside to cool, then refrigerate.
Chop vegetables to bite-size chunks. They can be whatever size you prefer, refrigerate.
Shred your cheese if you did not purchase it shredded. I prefer to minimize my workload and I purchase it shredded. Totally up to you.
[the following morning]
Preheat oven to 425 degrees.
Spray a 9x13 casserole dish with cooking spray. Lay the crescent rolls flat in the bottom to form a crust.
In a bowl, combine the cooked sausage, cheese, eggs, milk and any veggies you are using.
Sprinkle salt and pepper over the top, add it according to your taste.
Bake in a preheated oven for 15-20 minutes, it should be bubbly with the rolls baked and firmly set.
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