This cheesy sausage breakfast casserole is picked up a notch with southern pimento cheese and a flaky crust of refrigerated crescent dough.
Prep Time15 minutesmins
Cook Time25 minutesmins
Total Time40 minutesmins
Servings: 8-10 servings
Author: Nikki Gladd
Ingredients
1(8 oz.) package refrigerated crescent dough
1lbbreakfast sausage, cooked, crumbled and drained
8large eggs
¼teaspoongarlic powder
½teaspooncelery salt
½teaspoonsalt
¼teaspoonblack pepper
½teaspoononion powder
1teaspoonworcestershire sauce
½teaspoonhot sauce
4oz. block monterey jack cheese, shredded
4oz. block extra sharp cheddar cheese, shredded
1(4 oz.) jar diced pimentos, drained
Instructions
Preheat oven to 350 degrees F.
Press the crescent dough into the bottom of a 9x13-inch baking dish; set aside. Layer the cooked sausage over the crescent dough.
In a medium bowl, lightly whip the eggs with a whisk. Whisk in the seasonings, worcestershire, and hot sauce. Stir in the cheese and pimentos. Pour egg batter evenly over the sausage in the pan. Bake for 25 minutes, or until set. Serve warm.