Ingredients
8
8 servings
- •1 pound bulk pork sausage
- •6 eggs
- •2 cups milk
- •1 teaspoon salt
- •1 teaspoon ground mustard
- •1 cup shredded Cheddar cheese
- •2 (8 ounce) packages refrigerated crescent rolls
Instructions
- Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.
- Beat eggs, milk, salt and ground mustard in a large bowl.
- Stir Cheddar cheese and sausage into the egg mixture.
- Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.
- Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.
- Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.
Nutritional Facts
Per 8 servings
- Calories: 508
- Carbohydrate: 26g
- Fat: 34g
- Protein: 22g
- Sugar: 7g
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