Crescent Roll Breakfast Casserole – Easy Sausage Egg Casserole
Start your day with this quick and comforting breakfast casserole made in a pressure cooker.
Equipment
- 1 Skillet for cooking sausage
- 1 Baking dish 9x13 inch, pressure cooker safe or alternative layering
- 1 Oven preheated to 375 degrees
Ingredients
Main ingredients
- 1 tube crescent rolls
- 6 eggs
- ¼ cup milk
- 1 pound breakfast sausage
- 3 cups shredded mozzarella cheese
- Nonstick cooking spray or butter for greasing
- Salt to taste
- Pepper to taste
- Chopped onions or bell peppers optional, for extra flavor
- Cooking oil if you want to brown sausage better
- 1 9x13 inch baking dish pressure cooker safe or alternative layering
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit. If using a pressure cooker, set it up with the sealing ring properly in place.
- Cook breakfast sausage in a skillet over medium heat until browned. Drain off any grease.
- In a bowl, whisk together six eggs and a quarter cup milk until smooth. Add salt and pepper if desired.
- Roll out crescent dough and press into a greased 9x13 baking dish, pressing seams together to hold.
- Spread browned sausage over crescent roll layer.
- Pour egg mixture over sausage, then sprinkle with three cups of mozzarella cheese.
- Bake in preheated oven for 25 to 30 minutes until eggs set and top turns golden brown. Let cool before slicing and serving.
Notes
Optional: Use pre-cooked sausage for quicker prep. Make sure sealing ring on your pressure cooker is clean for best results.