Sausage and Crescent Roll Breakfast Casserole

Name: Sausage and Crescent Roll Breakfast Casserole
Total time: 60
Yield: 12
Ingredients: nonstick cooking spray; 1 (8 ounce) package refrigerated crescent rolls; 1 pound bulk pork sausage; ½ cup chopped red bell pepper; ¼ cup chopped onion; ¼ cup chopped green onions; ½ cup cream cheese; 1 teaspoon ground black pepper; 2 cups shredded Cheddar cheese; 6 large eggs; ¾ cup low-fat milk

Recipe by Betty Thompson Thomas from allrecipes.com

Breakfast 60 Mins.

Ingredients

12 servings

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nonstick cooking spray
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1 (8 ounce) package refrigerated crescent rolls
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1 pound bulk pork sausage
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½ cup chopped red bell pepper
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¼ cup chopped onion
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¼ cup chopped green onions

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½ cup cream cheese
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1 teaspoon ground black pepper
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2 cups shredded Cheddar cheese
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6 large eggs
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¾ cup low-fat milk

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray. Line the bottom of the pan with crescent roll dough, pinching the perforated seams together.
Heat a large skillet over medium-high heat. Cook and stir sausage, bell pepper, and both onions in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Remove any extra oil from the pan. Stir in cream cheese and black pepper; cook until cream cheese is melted, 2 to 3 minutes. Remove from the heat and let cool slightly.
Arrange sausage-cream cheese mixture evenly over the dough and sprinkle Cheddar cheese over top. Beat eggs and milk together and pour over the cheese.
Bake casserole in the preheated oven until the bottom is brown, cheese is melted, and eggs in the center are set, about 30 minutes.