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Crack Breakfast Casserole
Alysse

Crack Breakfast Casserole

This addictive breakfast casserole combines creamy eggs, cheese, and savory sausage for a delicious morning meal that's ready in just 20 minutes. Perfect for busy weekdays or weekend brunches!
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 8
Course: Breakfast, Brunch
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1 pound breakfast sausage
  • 2 cups shredded cheddar cheese
  • 1 cup cottage cheese
  • 1 cup sour cream
  • 1 can 8 oz refrigerated crescent roll dough
  • 1/2 cup diced bell peppers
  • 1/4 cup diced onion
  • 1 tablespoon ranch seasoning
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh chives optional, for garnish

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Press crescent roll dough evenly into the bottom of the prepared dish, sealing perforations.
  3. Cook breakfast sausage in a skillet over medium heat until no longer pink (5-7 minutes). Add diced onions and bell peppers during the last minute of cooking. Drain excess fat if necessary.
  4. In a large bowl, whisk eggs, then add cottage cheese, sour cream, ranch seasoning, garlic powder, salt, and pepper. Whisk until smooth.
  5. Sprinkle half the shredded cheese over the crescent roll base. Spread the sausage mixture evenly over the cheese.
  6. Pour the egg mixture over the sausage layer. Top with remaining cheese.
  7. Bake for 20-25 minutes, until eggs are set and cheese is bubbly and golden.
  8. Allow to rest for 5 minutes before serving. Garnish with fresh chives if desired.

Notes

  • For a lighter version, substitute turkey sausage and use reduced-fat dairy products.
  • Make vegetarian by replacing sausage with 2 cups sautéed vegetables and adding 1/2 teaspoon smoked paprika.
  • Can be prepared the night before and baked in the morning (add 5-7 minutes to baking time).
  • Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 2 months.
  • Ensure center reaches 160°F for food safety.