Double-Crusted Sausage Egg Casserole – a delicious recipe with pork sausage, shredded Monterey Jack cheese, crescent rolls, eggs, milk, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
In a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in Monterey Jack cheese.
2
Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Press onto bottom of a greased 13x9-in. baking dish. Top with sausage mixture.
3
Separate 1 egg; reserve egg white for brushing top. In a small bowl, whisk egg yolk, milk, salt, pepper and remaining eggs until blended; pour over sausage mixture. Sprinkle with Parmesan cheese.
4
On a lightly floured surface, unroll remaining crescent dough and roll into a 13x9-in. rectangle; cut crosswise into 13 strips. Twist each strip and place over filling; brush with reserved egg white. Refrigerate, covered, overnight.
5
Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Bake 35-40 minutes or until golden brown. Let stand 5-10 minutes before serving.
1290
kcal
Calories
89
g
Fat
4
g
Carbs
115
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds bulk pork sausage, 4 cups shredded Monterey Jack cheese, 2 cans (8 ounces each) refrigerated crescent rolls, 7 large eggs, and more.
Yes, Double-Crusted Sausage Egg Casserole falls under the Meat & Poultry 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.
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