4 Ingredient | Maple Sausage Egg Casserole | Family Favorite Breakfast

maple sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat and calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories while still melting well.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is often cheaper.

Spray the bottom of a 9x13 baking dish with Pam nonstick cooking spray.

Open the tubes of crescent rolls and unroll them flat onto the baking sheet, ensuring they cover the bottom, even if not perfectly aligned.

Crack 18 eggs into a bowl and whisk them using an electric mixer until well mixed.

Pour the whisked eggs into a hot, nonstick pan that has been sprayed with nonstick cooking spray.

Poke the crescent rolls with a fork to give them air, then bake them in the oven before layering the other ingredients to avoid soggy rolls.

Season the scrambled eggs with salt and pepper, and cook them until slightly runny to prevent them from drying out in the oven.

In the same pan, add the maple sausage and use a mixin chop tool to break it up while it cooks.

Cube 6 ounces of cream cheese into small pieces for easier melting.

Once the sausage is browned, blot any excess fat with a paper towel.

Add the cubed cream cheese to the sausage and stir until melted and well combined.

Layer the cooked eggs in the baking dish first, followed by the sausage mixture, and then top with another tube of crescent rolls.

Bake in the oven at 350°F for about 20 to 30 minutes, watching for the top to turn golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens