Pillsbury Crescent Breakfast Casserole Recipes

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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

CRESCENT ROLL BREAKFAST CASSEROLE



Crescent Roll Breakfast Casserole image

I got this recipe from having a Pampered Chef party and it was enclosed with my purchase of the Deep Dish Baker. I've made this many times and it's easy and quick and can even be made for supper.

Provided by CoffeeB

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 ounce) can crescent rolls
1 (8 ounce) package brown and serve sausages
2 cups monterey jack cheese, shredded
4 eggs, slightly beaten
3/4 cup milk
2 tablespoons chopped green peppers
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano

Steps:

  • Preheat oven to 400 degrees.
  • Separate crescent dough into 2 large rectangles.
  • Place in an ungreased deep dish baker.
  • Press over the bottom and half way up the sides to form a crust.
  • Seal perforations.
  • Slice sausages and arrange over crust.
  • Sprinkle with cheese.
  • Combine the remaining ingredients and pour over the cheese.
  • Bake 20-25 minutes until golden brown.

SAUSAGE AND CRESCENT ROLL BREAKFAST CASSEROLE



Sausage and Crescent Roll Breakfast Casserole image

I have experimented with many breakfast casseroles, the cream cheese adds extra flavor, and in my opinion, a must!

Provided by Betty Thompson Randolph

Time 1h

Yield 12

Number Of Ingredients 11

nonstick cooking spray
1 (8 ounce) package refrigerated crescent rolls
1 pound bulk pork sausage
½ cup chopped red bell pepper
¼ cup chopped onion
¼ cup chopped green onions
½ cup cream cheese
1 teaspoon ground black pepper
2 cups shredded Cheddar cheese
6 large eggs
¾ cup low-fat milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with nonstick spray. Line the bottom of the pan with crescent roll dough, pinching the perforated seams together.
  • Heat a large skillet over medium-high heat. Cook and stir sausage, bell pepper, and both onions in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Remove any extra oil from the pan. Stir in cream cheese and black pepper; cook until cream cheese is melted, 2 to 3 minutes. Remove from the heat and let cool slightly.
  • Arrange sausage-cream cheese mixture evenly over the dough and sprinkle Cheddar cheese over top. Beat eggs and milk together and pour over the cheese.
  • Bake casserole in the preheated oven until the bottom is brown, cheese is melted, and eggs in the center are set, about 30 minutes.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 10 g, Cholesterol 145.7 mg, Fat 24.4 g, Fiber 0.3 g, Protein 15.7 g, SaturatedFat 10.8 g, Sodium 673.6 mg, Sugar 2.1 g

CRESCENT ROLL BREAKFAST CASSEROLE



Crescent Roll Breakfast Casserole image

This casserole makes a great on-the-go breakfast. Just cut into squares and serve them hot or cold. They're also good packed for lunch or for a mid-day snack.

Provided by Yoly

Time 40m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package bulk pork sausage
½ (8 ounce) package Neufchatel cheese, softened
1 (8 ounce) package refrigerated crescent rolls
1 cup sharp Cheddar cheese, shredded
salt and freshly ground black pepper to taste (optional)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Cook sausage in a skillet until browned and crumbly, 5 to 7 minutes. Drain. Add Neufchatel cheese and cook and stir until combined. Remove from heat and set aside.
  • Unroll crescent rolls and place 1/2 of the rolls into an 8x8-inch glass baking dish. Make sure to press seams together. Top with sausage-Neufchatel cheese mixture and sprinkle with Cheddar cheese. Top with remaining crescent rolls.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool 10 minutes before cutting into 8 squares.

Nutrition Facts : Calories 575.7 calories, Carbohydrate 23.7 g, Cholesterol 89.9 mg, Fat 42.1 g, Protein 23 g, SaturatedFat 18.6 g, Sodium 1270.5 mg, Sugar 4.5 g

CRESCENT ROLL CASSEROLE



Crescent Roll Casserole image

Too easy to be so good. When I made this my picky daughter said on a scale of 1 to 10 it was a 40. I have revised the spices after reading the reviews. If you do not have Italian Seasoning available you can use 1/4 tsp oregano, 1/4 tsp basil, 1/4 tsp thyme, & 1/4 tsp marjoram.

Provided by FDADELKARIM

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 (15 ounce) can tomato sauce or 1 (15 ounce) can low-sodium tomato sauce
1/2 tablespoon olive oil
1 teaspoon italian seasoning
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons light sour cream (I use the Daisy brand)
3 tablespoons parmesan cheese
8 slices provolone cheese
1 tablespoon butter, melted
1 (8 ounce) package Pillsbury Refrigerated Crescent Dinner Rolls
cooking spray

Steps:

  • Brown beef until no longer pink then drain excess grease.
  • Add the tomato sauce, olive oil, spices, & 2 tablespoons of parmesan cheese to the beef. Simmer on medium heat for 5 minutes. Remove from heat & stir in the sour cream.
  • Preheat the oven to 375°F Lightly spray an 8x8 baking dish.
  • Pull the crescent rolls apart but leave them in rectangle shape. (There should be 4 rectangles).
  • Lay 2 of the rectangles in the bottom of the pan, side by side. Gently spread out to fit the bottom of the pan.
  • Cover the crescent rolls with 4 slices of provolone cheese. (The cheese on the bottom helps keep the crescent rolls from becoming soggy from the sauce).
  • Next add the beef mixture & then 4 more slices of cheese. Take the remaining 2 rectangles on top of the last layer of cheese.
  • Lightly brush the melted butter over the crescent rolls & sprinkle the remaining parmesan cheese on top.
  • Bake for 25 minutes or until lightly brown.

SAUSAGE & CRESCENT ROLL CASSEROLE



Sausage & Crescent Roll Casserole image

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. -Melody Craft, Conroe, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 7

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 283 calories, Fat 19g fat (6g saturated fat), Cholesterol 160mg cholesterol, Sodium 662mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

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