1/2 Photos of Crescent Sausage and Potato Brunch Bake
1 hr 20 mins
This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning.
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Units: US | Metric
- 10 large eggs
- 1/3 cup half-and-half or 1/3 cup full-fat milk
- salt and pepper
- 1 (8 ounce) can refrigerated crescent dinner rolls
- 1/4 cup grated parmesan cheese (or to taste)
- 1 lb small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
- 4 cups frozen hash browns (can use more)
- 5 green onions, chopped (can use more)
- 1 small green bell pepper, seeded and chopped
- 1 small red bell pepper, seeded and chopped
- 3 cups grated cheddar cheese (or to taste)
- 1/2 teaspoon paprika (or to taste)
- grated parmesan cheese
- 1Set oven to 350 degrees.
- 2Butter a 13 x 9-inch baking dish.
- 3In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
- 4In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
- 5In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
- 6Unroll the crescent rolls (do not separate at the perforations).
- 7Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
- 8Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
- 9Layer the cooked sausage over the dough.
- 10Sprinkle the potato/green onion mixture on top of the sausage meat.
- 11Then sprinkle the cheese over the potato/onion mixture.
- 12Pour the eggs over top.
- 13Lightly sprinkle paprika over the eggs.
- 14Then sprinkle Parmesan cheese over the top.
- 15Bake for about 45 minutes.
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Nutritional Facts for Crescent Sausage and Potato Brunch Bake
Serving Size: 1 (247 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 726.4
- Calories from Fat 434
- Total Fat 48.2 g
- Saturated Fat 21.1 g
- Cholesterol 370.3 mg
- Sodium 946.5 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 3.2 g
- Sugars 4.0 g
- Protein 34.0 g