Monday, August 20, 2012

Sausage and Crescent Breakfast Casserole

I have to start this post with a quick disclaimer, this is not a super healthy low-fat recipe.  But it's quick 'n easy, delicious, and one of our old favorites.  Perfect for Sunday breakfast with the in-laws before work.  It's actually a recipe my neighbor gave me several years ago, and it's one of her family's favorites.  She is master of the simple, croud-pleasing, and family-friendly recipes.

Sausage and Crescent Breakfast Casserole

-2 tubes Big n' Flaky crescent rolls
-1 lb. sausage
-1 pkg. low-fat cream cheese


1.  Preheat oven to 350 degrees.  Line bottom of 9x13" glass pan with one of the tubes of crescent rolls, pressing on edges to evenly cover the entire bottom of the pan. 

2.  In a medium pan, brown sausage over medium high heat until no longer pink.  Drain excess fat.

3.  Add the package of cream cheese to the sausage and stir until cheese melts.  Remove from heat.

4.  Pour sausage mixture into the crescent lined pan.  Top with remaining crescents, pinching seams to create a solid crust.  Bake 15-18 minutes until crust is golden brown.  Serve warm.

it doesn't last long!

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