I realize that is an intense proclamation, however it is valid! This Sausage and Cream Cheese Crescent Breakfast Casserole is on rehash in our home. SO straightforward and SOOOOO great. We cherish this dish for breakfast, lunch, and supper. We just can't get enough of it. YUM! Wiener and Cream Cheese Crescents are my top choice. Place them in a morning meal goulash and game over. Truly the best!
This Sausage and Cream Cheese Crescent Breakfast Casserole is a two-section process. In the first place, you need to make the bows. I like to utilize a pizza shaper to slice the bow moves down the middle. I additionally prefer to utilize a little treat scoop to scoop the frankfurter and cream cheddar blend over the sickle rolls. SO natural! When the bow rolls are in the skillet, top them with some cheddar and the egg blend.
Completely! I adore make-ahead breakfast meals. No one needs to get up extra ahead of schedule to make breakfast! Simply gather the meal and spread and refrigerate until the following morning. Remove the dish from the icebox and let it come to room temperature before heating. I more often than not let it sit out for around 30 minutes. On the off chance that you are lacking in time, you can pop it in the broiler cold and simply add a couple of minutes to the cooking time.
On the off chance that you would prefer not to gather the entire goulash early, you can simply make the frankfurter and cream cheddar blend. Pop it in the fridge and it will be prepared to go when you are prepared to make the dish. I do this regularly as the frankfurter and cream cheddar blend holds up better in the event that it has chilled.
ingredients:
1 lb roll sausage
1 (8-oz) package cream cheese, softened
2 (8-count) tube refrigerated crescent rolls
5 eggs
1-1/2 cups milk
2 cups shredded cheddar cheese
salt and pepper, to taste
instructions:
Preheat oven to 375ºF. Lightly spray a 9x13-inch baking pan with cooking spray.
In a skillet, cook sausage over medium heat until no longer pink. Drain fat. Stir in softened cream cheese.
Unroll both cans of crescent rolls; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles.
Scoop a heaping tablespoon of the sausage and cream cheese mixture on the wide side of each triangle. Roll up and place in prepared pan. Repeat with remaining triangles.
Top crescent rolls with shredded cheese.
Whisk together eggs, milk, salt, and pepper. Pour over cheese and crescents.
Bake for 30 to 40 minutes, until egg mixture is set.
NOTES:
Can make sausage and cream cheese mixture in advance and refrigerate until ready to assemble casserole.
Can assemble casserole the night before and bake as directed in the morning.
If casserole is getting too brown, cover with foil during the last 10 minutes of baking.
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