simple-3-ingredient-sausage-breakfast-casserole

Simple 3-Ingredient Sausage Breakfast Casserole

TOTAL
45min
PREP
15min
COOK
30min
Easy

A ridiculously easy and satisfying breakfast-for-dinner casserole. This recipe uses just three core ingredients for a fuss-free meal that’s perfect for busy mornings or a cozy weeknight.

450 Calories
22g Protein
25g Carbs
30g Fats

*Nutrition per serving

Breakfast
Casserole
Sausage
Easy

Ingredients

Servings: 6
450g (1 lb) Breakfast Sausage
354g (12 oz) can Refrigerated Crescent Roll Dough
6 large Eggs
120ml (1/2 cup) Milk
1/2 tsp (2.5g) Salt
1/4 tsp (0.5g) Black Pepper
100g (1 cup) Shredded Cheese

Steps

1

Preheat your oven to 190°C (375°F). Lightly grease a 23cm x 33cm (9x13 inch) baking dish or casserole dish with butter or cooking spray. This prevents sticking and ensures easy serving.

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Ensure the oven is fully preheated before placing the casserole inside for even cooking.

2

Remove the breakfast sausage from its packaging and place it into a large skillet over medium-high heat. Break up the sausage with a spoon or spatula as it cooks. Cook for 8-10 minutes, or until the sausage is fully browned and no pink remains. Drain off any excess grease by carefully tilting the skillet over a heatproof bowl or paper towels.

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Using medium-high heat helps to brown the sausage nicely. Don't overcrowd the pan; if your skillet is too small, cook the sausage in batches.

3

While the sausage is cooking, prepare the crescent roll dough. Unroll the dough and separate it into the pre-cut triangles. Press the triangles together in the bottom of the prepared baking dish to form a single layer crust. You can overlap the edges slightly and pinch them together to seal any gaps. Ensure the dough covers the entire bottom of the dish.

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If the dough is very cold and difficult to press, let it sit at room temperature for a few minutes. Ensure the dough is evenly spread for a consistent crust.

4

Once the sausage is cooked and drained, evenly scatter it over the crescent roll dough crust in the baking dish. Ensure an even distribution of sausage for balanced flavor in every bite.

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Spreading the sausage evenly will prevent some bites from being too sausage-heavy and others from lacking it.

5

In a medium bowl, whisk together the 6 large eggs and 120ml (1/2 cup) of milk until well combined. Season the egg mixture with 1/2 teaspoon (2.5g) of salt and 1/4 teaspoon (0.5g) of black pepper. Whisk again to ensure the seasonings are evenly distributed.

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Whisking vigorously incorporates a little air, making the casserole lighter. Freshly ground pepper adds more flavor than pre-ground.

6

Pour the egg mixture evenly over the sausage layer in the baking dish. Try to pour it gently to avoid disturbing the sausage too much. Ensure the egg mixture covers the entire surface.

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Pouring slowly from the center outwards helps to distribute the egg mixture evenly.

7

Sprinkle the 100g (1 cup) of shredded cheese evenly over the top of the egg mixture. This will create a delicious cheesy topping as it bakes.

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Using a pre-shredded cheese blend can save time, but shredding your own often results in better melting and flavor.

8

Place the baking dish into the preheated oven. Bake for 25-30 minutes, or until the casserole is set, the crust is golden brown, and the cheese is melted and bubbly. The center should no longer be jiggly when gently shaken.

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Check the casserole around the 25-minute mark. If the crust is browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time.

9

Once baked, carefully remove the casserole from the oven. Let it rest for 5-10 minutes before slicing and serving. This resting period allows the casserole to set further, making it easier to cut clean portions.

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Resting is crucial for casseroles; it prevents them from falling apart when served.

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