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Crescent Roll Breakfast Casserole with Turkey Sausage<\/p>\nCrescent Roll Breakfast Casserole with Turkey Sausage<\/p>\n
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1 pound turkey breakfast sausage<\/p>\n
1 tube (8 ounces) refrigerated crescent rolls<\/p>\n
1 C. shredded mozzarella cheese (part-skim)<\/p>\n
1 C. shredded sharp cheddar cheese<\/p>\n
8 large eggs<\/p>\n
1 \u00bd C. milk (2% or whole)<\/p>\n
\u00bd tsp. ground mustard<\/p>\n
\u00bc tsp. coarse ground black pepper, or to taste<\/p>\n
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Preheat oven to 375\u00b0F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks. Spray a 9 x 13 inch baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese.\u00a0 In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs. Bake for 35 to 40 minutes or until set and no longer liquid in the middle. Let stand for 5 to 10 minutes before slicing and serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Crescent Roll Breakfast Casserole with Turkey Sausage 1 pound turkey breakfast sausage 1 tube (8 ounces) refrigerated crescent rolls 1 C. shredded mozzarella cheese (part-skim) 1 C. shredded sharp cheddar cheese 8 large eggs 1 \u00bd C. milk (2% or whole) \u00bd tsp. ground mustard \u00bc tsp. coarse ground black pepper, or to taste Preheat oven to 375\u00b0F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into…<\/p>\n