A Texas Breakfast Casserole
A Texas-sized overnight breakfast casserole with sausage, ham or bacon. Perfect for any Sunday morning. Make ahead the night before and simply throw it in the oven the next morning.
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crescent roll dough
package |
*
|
| 1 | pound |
sausage
cooked, drained |
|
| ½ | pound |
mushrooms
fresh, sliced |
|
| ¾ | pounds |
monterey jack cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 10 ½ | ounces |
soup, cream of onion
or cream of mushroom, one can |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
crescent roll dough
package |
*
|
| 453.6 | g |
sausage
cooked, drained |
|
| 226.8 | g |
mushrooms
fresh, sliced |
|
| 340.2 | g |
monterey jack cheese
grated |
|
| 6 | large |
eggs
beaten |
|
| 289 | ml/g |
soup, cream of onion
or cream of mushroom, one can |
*
|
Directions
Line a 9 x 13-inch (23cm by 32cm) glass baking dish with crescent rolls, sealing the perforations. You can also use thawed frozen puff pastry instead of the crescent rolls.
Cover with cooked and drained sausage (you can also use cooked crumbled bacon or diced ham as desired or what you may have on hand as leftovers), mushrooms and half of the cheese.
Mix the eggs with canned soup and pour over casserole.
Sprinkle the remaining cheese on top. Chill overnight.
Bake at 350℉ (180℃) F for about 1 hour until cooked and bubbly.
Easy breakfast casserole ideas
There are endless possibilities as well; you can use any leftover cooked meat, add green or red sweet peppers and/or Jalapeno peppers for a Tex-Mexican breakfast casserole twist.
Breakfast casserole gruyere: substitute gruyere cheese for the Monterey Jack cheese and use diced ham instead of sausage.
Breakfast casserole with bacon: substitute cooked crisped and drained bacon for the sausage.
