Ingredients:

  • 2 cans (8 oz each) refrigerated crescent roll dough
  • 1 pound ground breakfast sausage
  • 8 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 1 cup whole milk or half-and-half
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried chives (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Cook the ground breakfast sausage in a large skillet over medium heat until fully browned and crumbled. Drain off all excess grease thoroughly, then set the sausage aside.
  3. Unroll the crescent roll dough and lay the sheets across the bottom of the prepared baking dish. Gently press the seams together and press the dough slightly up the sides to form a crust and seal the edges.
  4. Evenly distribute the drained sausage over the crescent dough base, followed by 3/4 of the shredded cheddar cheese.
  5. In a large mixing bowl, whisk together the eggs, milk, Dijon mustard, salt, and pepper until light yellow and fully combined.
  6. Pour the prepared egg mixture slowly and evenly over the sausage and cheese layers. Sprinkle the remaining 1/4 of the cheddar cheese over the top.
  7. Bake for 30 to 35 minutes, or until the casserole is puffy, the top is golden brown, and the egg mixture is completely set in the center (internal temperature should reach 160°F / 71°C).
  8. Remove from the oven and allow the casserole to rest for 5-10 minutes before slicing. Garnish with dried or fresh chives, if using.