Breakfast for dinner is something I always enjoy. In my mind no matter what breakfast food you make, it's no stress. I am increasingly seeing more and more breakfast casseroles. I have never made one and I became obsessed with the idea. So when I saw that my Secret Recipe Club assignment had a breakfast casserole in her recipe index I was sold. No questions.
For September I had Amber from Caleigh's Kitchen. She is a newer member of the Secret Recipe Club (August was her first month) and it was fun to be one of the first to explore her blog and learn a little about her family.
Amber lives in Texas but really it is so close to Louisiana they can cross borders for dinner. She studied Anthropology in college. One of my favorite classes in college was an Anthropology class about food. I took it senior year and always wondered what it would have been like to major in the subject. She also has the cutest daughter. And dog!
Like I said I knew I was going to make the breakfast casserole as soon as I saw the recipe but that didn't stop me from browsing some of the other options. A few favorites that were pinned for later include the Loaded Baked Potato "Crack" Dip, Chewy Salted Oatmeal Chocolate Chip Cookies, and the Malvi S'mores Milkshake. Yum, yum and yum!
So back to the breakfast casserole. It was probably a bit much for me and my husband to tackle on our own. Amber did mention it was perfect for a crowd. She was right. It took us days to finish it but the leftovers were pretty darn good. If you like eggs, sausage and cheese this casserole is for you. It is full of all three. Add to the list of ingredients some Crescent roll dough and you have quite the indulgent casserole. I added some spinach to say that dinner had some veggies in it.
I am glad this was my first breakfast casserole experience and that it was such a good one. I don't think my obsession is going to end any time soon after enjoying this one so much.
Thanks Amber for such a great recipe!
Prep Time: 15 minutes
Cook Time: 25 minutes
Keywords: bake breakfast egg sausage spinach cheese
Ingredients (serves 8-10)
- 2 cans Crescent Rolls
- 1 lb breakfast sausage
- 8 oz cream cheese
- 12 eggs
- ½ cup milk
- dash salt and pepper
- 2 cups shredded cheddar cheese
- 8 oz chopped fresh spinach
Preheat oven to 375 degrees.
In large skillet brown sausage and drain. Add cream cheese to skillet over low/med heat and melt completely with sausage.
In a large bowl crack eggs and whisk in milk.
In a separate large skillet, scramble eggs.
Add in sausage/cream cheese mixture, spinach and sprinkle with some salt and pepper. Stir mixture until just combined.
In an ungreased 9x13 baking dish, unroll one can of the crescent rolls. Top with egg and sausage mixture and then the shredded cheddar cheese on top. Add second can of crescent rolls and unroll on top.
Bake for 25-30 minutes or until golden brown on top.
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