This recipe delivers a flaky, golden-brown crust by firing a cream-cheese-infused sausage and pepper filling between layers of crescent dough.
Breakfast Casserole
|Jacob Mauzey
Breakfast Casserole
8-10 people
15 minutes
11 minutes
American
Breakfast
What better way to start your day than with this delicious breakfast casserole. Hot country sausage, cream cheese, and a soft crescent roll crust, it’s the perfect all in one meal.
Make sure that the pan used has a fairly thick bottom or if aluminum pans, you may need to use two. This will prevent the casserole from potentially overcooking on the bottom
Ingredients
- 2 cans of crescent rolls
- 16 ounces hot breakfast sausage
- 1 medium sized onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 8 ounce cream cheese
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder (Can skip seasonings in favor of Cavendar’s Greek Salt)
- Salt
- Pepper
Directions
Cook peppers and onions together until softened on your Elite1B Griddle. Add sausage and the dry ingredients. (You can also do this on your Prime 300 with a skillet for a smoky flavor on the filling)
- When the sausage is nearly cooked through, add in the cream cheese and mix until well blended.
- In a 9″ x 13″ oven safe pan spray with cooking oil (I use PAM spray) and roll out first can of crescent rolls in bottom of pan.
- Spread sausage mix evenly over the crescent roll dough and roll out second can of dough on top. Cover with aluminum foil.
Place pan in your Versa 16 oven on Medium for 10 minutes.
- Remove pan and foil on top and place back in oven for an additional minute or until the top layer of dough is golden brown.
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