CRESCENT ROLL BREAKFAST CASSEROLE
I got this recipe from having a Pampered Chef party and it was enclosed with my purchase of the Deep Dish Baker. I've made this many times and it's easy and quick and can even be made for supper.
Provided by CoffeeB
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Separate crescent dough into 2 large rectangles.
- Place in an ungreased deep dish baker.
- Press over the bottom and half way up the sides to form a crust.
- Seal perforations.
- Slice sausages and arrange over crust.
- Sprinkle with cheese.
- Combine the remaining ingredients and pour over the cheese.
- Bake 20-25 minutes until golden brown.
CRESCENT ROLL CASSEROLE
Too easy to be so good. When I made this my picky daughter said on a scale of 1 to 10 it was a 40. I have revised the spices after reading the reviews. If you do not have Italian Seasoning available you can use 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp thyme, & 1/4 tsp marjoram.
Provided by FDADELKARIM
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef until no longer pink then drain excess grease.
- Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
- Preheat the oven to 375°F Lightly spray an 8x8 baking dish.
- Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
- Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
- Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
- Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
- Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
- Bake for 25 minutes or until lightly brown.
CRESCENT ROLL BREAKFAST CASSEROLE
I love just about any breakfast casserole. They are so easy to make and perfect for any Saturday morning breakfast or Sunday brunch. Here is one of my favorites! I just love the flaky crescent roll crust! Also you can fry the bacon and brown the sausage and onion the night before, for an easy, throw together breakfast the next...
Provided by Amy H.
Categories Breakfast Casseroles
Time 45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350. Spray a 9×13 baking pan with cooking spray. (I prefer butter flavor cooking spray)
- 2. Brown sausage with chopped onion. drain off grease.
- 3. Roll out tube of crescent rolls into the bottom of the pan and gently press seams together.
- 4. evenly spread a layer of sausage over the top then sprinkle crumbled bacon over sausage.
- 5. Beat eggs together. Pour egg mixture over sausage and bacon.
- 6. Top evenly with shredded cheddar. Bake in oven for 30 minutes.
OVERNIGHT BREAKFAST CASSEROLE
Assemble this Easy Overnight Breakfast Casserole full of sausage, potatoes, eggs, and cheese in the evening and bake it in the morning. It's the perfect way to start the day!
Provided by Kasey Schwartz
Categories Breakfast
Time 1h15m
Number Of Ingredients 6
Steps:
- Place crescent dough in the bottom of a greased 9×13 pan.
- Layer sausage, potatoes & cheese in order given.
- Mix eggs and milk together in large bowl. Pour over casserole.
- Cover and refrigerate overnight.
- Let rest on counter while oven preheats to 350 degrees. Bake uncovered for 45 minutes or until eggs are just set in center, being careful to not overbake. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 112 kcal, Carbohydrate 3 g, Protein 8 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 166 mg, Sugar 2 g, ServingSize 1 serving
BREAKFAST CRESCENT RING
The ultimate breakfast sandwich ingredients are piled high inside crescent dough then shaped into a ring for the perfect brunch party recipe.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes.
- Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside.
- Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.
SAUSAGE AND CRESCENT ROLL CASSEROLE
Sausage and Crescent Roll Casserole has a buttery crust topped with lots of sausage, eggs, and cheese.
Provided by Christin Mahrlig
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees and grease a 13x9-inch pan.
- Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
- Unroll crescent roll dough in prepared pan, sealing the seams.
- Sprinkle sausage and cheese on top of dough.
- Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
- Bake 35 to 40 minutes,
CRESCENT ROLL BREAKFAST CASSEROLE
This casserole makes a great on-the-go breakfast. Just cut into squares and serve them hot or cold. They're also good packed for lunch or for a mid-day snack.
Provided by Yoly
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
- Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.
Nutrition Facts : Calories 575.7 calories, Carbohydrate 23.7 g, Cholesterol 89.9 mg, Fat 42.1 g, Protein 23 g, SaturatedFat 18.6 g, Sodium 1270.5 mg, Sugar 4.5 g
REUBEN BREAKFAST CASSEROLE WITH CRESCENT ROLLS
All of the things you adore about a Reuben sandwich, tucked inside a warm and comforting breakfast casserole. Crescent roll dough crust, corned beef, Thousand Island dressing, melty Swiss cheese, and eggs. Why wait until lunch to enjoy those delicious Reuben flavors?
Provided by Michaela Kenkel
Categories Breakfast/Brunch
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray, set aside.
- Spread the crescent roll dough into the bottom of the baking dish.
- Spread the Thousand Island dressing over the top of the dough.
- Top with corned beef then drained sauerkraut.
- Add caraway and pepper to beaten eggs, pour over the top.
- Sprinkle with cheese.
- Bake for 30 minutes. Let rest for 10 minutes before cutting. Top with fresh parsley if desired.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition Facts : Calories 177 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 129 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 13 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 270 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SAUSAGE & CRESCENT ROLL CASSEROLE
Steps:
- Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 283 calories, Fat 19g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 662mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.
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