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Recipe Card
ingredients
- 1/2 yellow onion, diced
- 1/2 red bell pepper, seeded and diced
- 5-6 garlic cloves, minced
- 1 pound breakfast sausage
- Kosher salt and pepper, to taste
- 1 1/2 teaspoons mustard powder, divided
- 1 teaspoon red pepper flakes (optional)
- 8 large eggs, beaten
- 2 cups milk
- 1 (12 ounce) can Pilsbury Grands! Crescent Rolls, torn (or substitute biscuits or regular white bread)
- 8 ounces shredded cheddar cheese
Method
Step 1
Grease a 9x13” baking dish.
Step 2
In a pan, heat a tablespoon of olive oil over medium heat. Add diced onion, bell pepper, and a pinch of salt. Cook for about 4-5 minutes until softened.
Step 3
Add the breakfast sausage to the pan and break it apart with a wooden spoon or meat masher. Season with salt, pepper, red pepper flakes (if using), and 1/2 teaspoon of the mustard powder. Cook until the sausage is no longer pink. Add minced garlic and cook for another minute. Set aside.
Step 4
In a large mixing bowl, scramble the eggs. Pour in milk, and add salt, pepper, and remaining 1 teaspoon of mustard powder. Stir until well combined.
Step 5
In the prepared baking dish, layer torn crescent rolls followed by the cooked sausage mixture. Sprinkle half of the shredded cheese over the sausage, then pour the egg mixture evenly. Top with the remaining cheese.
Step 6
Cover the dish and refrigerate overnight.
Step 7
Preheat the oven to 350°F.
Step 8
Bake the casserole covered for about an hour. Uncover and bake for an additional 20-30 minutes or until the top is golden brown and the center is set.
Step 9
Allow it to cool for a few minutes before serving.