Crescent Brunch Sausage And Egg Quiche Recipe

Name: Crescent Brunch Sausage And Egg Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 ounce) tubes refrigerated crescent dinner rolls; 1 lb small pork sausage or 1 lb Italian sausage, casings removed; 1 medium onion, finely chopped; 1 (10 ounce) can sliced mushrooms, well drained; 1 (8 ounce) package cream cheese (cut into very small cubes); 3 -4 tablespoons chopped pimiento, chopped; 6 large eggs, slightly beaten; 2/3 cup 18% table cream or 2/3 cup half-and-half cream; 1 pinch cayenne pepper (optional); 1 teaspoon fresh ground black pepper (or to taste); 1/2 - 3/4 teaspoon garlic powder; 1 teaspoon paprika

Servings: persons

2 (8 ounce) tubes refrigerated crescent dinner rolls
1 lb small pork sausage or 1 lb Italian sausage, casings removed
1 medium onion, finely chopped
1 (10 ounce) can sliced mushrooms, well drained
1 (8 ounce) package cream cheese (cut into very small cubes)
3 -4 tablespoons chopped pimiento, chopped
6 large eggs, slightly beaten
2/3 cup 18% table cream or 2/3 cup half-and-half cream
1 pinch cayenne pepper (optional)
1 teaspoon fresh ground black pepper (or to taste)
1/2 - 3/4 teaspoon garlic powder
1 teaspoon paprika

1
Butter an 11 x 7-inch baking dish.
2
In a skillet cook the pork sausage meat in a skillet until well browned (you may drain the fat but leave a few tablespoons in the skillet; remove to a bowl and set aside.
3
In the same skillet add in onion and cook for about 3 minutes, then add in the sliced mushrooms and mix to combine; set aside.
4
Remove and unroll 1 package of the crescent rolls.
5
Press the dough into the bottom of the baking dish to form a crust.
6
Seal the perforations together.
7
Sprinkle the cooked sausage meat over the dough, then sprinkle the sauteed onion/mushroom mixture over the sausages.
8
Top with finely cubed cream cheese, then pimientos.
9
In a bowl beat eggs with cream, cayenne pepper, black pepper and garlic powder; pour evenly over the top of the mixture.
10
Unroll the remaining crescent roll.
11
Cut the dough into 1/2-inch lengthwise strips.
12
Use strips to form a lattice crust over the top of the quiche.
13
Sprinkle with paprika.
14
Bake at 350u00b0F for 50-55 minutes (cover with foil if browning too much).
15
Let stand for 15 minutes before slicing.

755

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (8 ounce) tubes refrigerated crescent dinner rolls, 1 lb small pork sausage or 1 lb Italian sausage, casings removed, 1 medium onion, finely chopped, 1 (10 ounce) can sliced mushrooms, well drained, and more.

Yes, Crescent Brunch Sausage And Egg Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crescent Brunch Sausage And Egg Quiche

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