Croissant Breakfast Casserole Recipes Recipe For Potato

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CRESCENT ROLL BREAKFAST CASSEROLE WITH SAUSAGE AND HASH BROWNS



Crescent Roll Breakfast Casserole with Sausage and Hash Browns image

Great crescent roll breakfast casserole for entertaining. Lots of flexibility.

Provided by Lynn Mauk

Time 1h

Yield 12

Number Of Ingredients 7

1 pound breakfast sausage
2 cups frozen hash brown potatoes, thawed
6 large eggs
½ cup milk
salt and ground black pepper to taste
1 (8 ounce) package refrigerated crescent rolls
2 cups shredded pepper Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove sausage to a plate; drain and discard most of the grease from the skillet. Add hash browns and cook until golden brown, 5 to 7 minutes.
  • Beat eggs, milk, salt, and pepper together in a bowl.
  • Arrange crescent rolls on the bottom of a 9x13-inch baking dish. Layer with sausage and hash brown potatoes. Pour egg mixture over top and sprinkle with pepper Jack cheese.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Remove from the oven and let set before serving, about 10 minutes.

Nutrition Facts : Calories 317.7 calories, Carbohydrate 13.7 g, Cholesterol 139 mg, Fat 23.5 g, Fiber 0.4 g, Protein 15.2 g, SaturatedFat 9.3 g, Sodium 665.2 mg, Sugar 2 g

CHEESY POTATO BREAKFAST CASSEROLE RECIPE - (4/5)



Cheesy Potato Breakfast Casserole Recipe - (4/5) image

Provided by á-46899

Number Of Ingredients 7

1 pound Johnsonville Mild Italian Sausage, cooked
1 yellow onion, chopped, sauteed in sausage grease
7 eggs
1/2 cup milk
1 (20-ounce) bag frozen Ore-Ida Diced Hash Browns
8-ounce brick mild cheddar cheese, grated
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Spray medium casserole dish (we used 9 x 13) with non-stick spray. Set aside. Brown sausage and saute onions. In a large mixing bowl, combine all ingredients, including sausage and onions. Pour into prepared casserole dish. Reserve roughly one cup of the cheese for topping. Bake for 35 minutes. Remove from oven and top with reserved cheese. Return to oven for 8 minutes. Allow casserole to rest for 15-20 minutes. Serve and enjoy!

COLLEEN'S POTATO CRESCENT ROLLS



Colleen's Potato Crescent Rolls image

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Provided by Colleen Wollenberg

Categories     Bread     Yeast Bread Recipes     Rolls and Buns

Time 9h40m

Yield 32

Number Of Ingredients 9

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2 eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Steps:

  • Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
  • In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
  • Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 125.1 mg, Sugar 4.4 g

CRESCENT SAUSAGE AND POTATO BRUNCH BAKE



Crescent Sausage and Potato Brunch Bake image

This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

10 large eggs
1/3 cup half-and-half or 1/3 cup full-fat milk
salt and pepper
1 (8 ounce) can refrigerated crescent dinner rolls
1/4 cup grated parmesan cheese (or to taste)
1 lb small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
4 cups frozen hash browns (can use more)
5 green onions, chopped (can use more)
1 small green bell pepper, seeded and chopped
1 small red bell pepper, seeded and chopped
3 cups grated cheddar cheese (or to taste)
1/2 teaspoon paprika (or to taste)
grated parmesan cheese

Steps:

  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
  • In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
  • In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
  • Unroll the crescent rolls (do not separate at the perforations).
  • Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
  • Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
  • Layer the cooked sausage over the dough.
  • Sprinkle the potato/green onion mixture on top of the sausage meat.
  • Then sprinkle the cheese over the potato/onion mixture.
  • Pour the eggs over top.
  • Lightly sprinkle paprika over the eggs.
  • Then sprinkle Parmesan cheese over the top.
  • Bake for about 45 minutes.
  • Delicious!

SAUSAGE EGG CHEESE CROISSANT BREAKFAST CASSEROLE RECIPE - (4/5)



Sausage Egg Cheese Croissant Breakfast Casserole Recipe - (4/5) image

Provided by á-25037

Number Of Ingredients 4

1 can croissant rolls
1 tube ground reduced-fat sausage
6 eggs
1/2 cup shredded cheese

Steps:

  • Preheat oven to 350 degrees. Cook sausage in a frying pan until cooked through. Meanwhile, spray a 9x13 pan with non-stick spray. Place unseparated croissants into the bottom of pan. Top with cooked sausage, eggs (beaten) and cheese. Bake for 30 minutes. Note: sausage can be cooked the night before.

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