I love making this casserole with eggs, sausage, cheese, and crescent rolls. I first tasted it in Baton Rouge at a party for C’s grandmother. C’s aunt was nice enough to send me the recipe. It is great for breakfast with some fresh fruit, or as a lunch or dinner main dish with a side salad. It makes a huge pan but makes wonderful leftovers. Cut a square out and microwave it, and it tastes just as good. I made a pan today so Courtney and I can munch on it for breakfast over the next few days.
I have thought about using something other than sausage. Bacon seemed like a good idea at first, but I think that after sitting at the bottom of a casserole it would get all soggy. Which sounds gross, right? However, chopped ham would be amazing. Maybe chorizo or andouille. Throwing in some chopped onion and bell pepper with the sausage while it’s cooking sounds like a fine idea as well. Hell, I would even mix salsa in with the eggs for a different flavor. The original recipe had onion in it (I’m pretty sure) but Courtney is super picky and I have to be careful about choosing my onion battles.
2 containers of crescent rolls
12-15 large or extra large eggs
1 pound ground Italian sausage, mild or hot
3 ounces cream cheese
2 cups sharp cheddar cheese, grated
1/4 cup milk
Tony Chachere’s or Tabasco sauce
Preheat oven to 375 degrees. Unroll the crescent rolls until they lie flat, then line a baking pan at least 8×10 inches large with the dough, saving some for strips over the top. Make sure that the pan has high sides, because the casserole puffs up a lot.
Brown the sausage in a pan and drain. Once drained, return to the pan and mix in the cream cheese.
Mix the eggs, milk, salt, pepper, and Tony’s or Tabasco in a large bowl.
Pour the sausage mixture into the pan and spread evenly over the dough. Spread the cheddar cheese evenly over the sausage.
Pour the egg mixture over that, and then top with the remaining strips of dough. This doesn’t have to be pretty, just do it.
Bake at 375 degrees for approximately 30 minutes. Remove from oven, cover with foil, and continue baking for another 15-20 minutes, until a knife pulled through the casserole doesn’t show any egg running. You don’t want runny egg going everywhere. Cut into squares and serve. Through some kind of weird cooking osmosis, some of the dough on the bottom will have merged into the egg and there won’t be a crust. It doesn’t matter one bit.
Doesn’t that look good? It’s like having a homemade pan of sausage/egg/cheese croissanwich. Without paying stupid amounts of money. And you get to control the flavor.
To store, I just cut the rest of the casserole into squares and placed them into a large Ziplock. It takes up less room in my fridge than the pan and in the morning I can just grab a square and microwave it.