Here’s a hearty and cheesy Italian Crescent Casserole—perfect for breakfast, brunch, or a comforting dinner. 🥐🍝
🥐 Italian Crescent Casserole
🛒 Ingredients (Serves 4–6)
- 1 can (8 oz) refrigerated crescent roll dough
- 1 cup cooked Italian sausage, crumbled (or cooked ground beef)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup diced bell peppers or onions (optional)
- 4 large eggs
- ½ cup milk
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper, to taste
- Optional: ½ cup marinara sauce for serving
🍳 Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
2️⃣ Prepare Crescent Dough
- Unroll crescent dough and press into the bottom of the baking dish to form a base crust.
- Pinch seams together so it forms one solid layer.
3️⃣ Cook Sausage & Veggies
- In a skillet, cook Italian sausage until browned.
- Add diced bell peppers or onions if using; cook until softened.
4️⃣ Make Egg Mixture
- In a bowl, whisk together eggs, milk, garlic powder, Italian seasoning, salt, and pepper.
5️⃣ Assemble Casserole
- Spread cooked sausage mixture evenly over the crescent dough.
- Sprinkle mozzarella and Parmesan on top.
- Pour the egg mixture over everything.
6️⃣ Bake
- Bake 30–35 minutes, or until the eggs are set and the top is golden brown.
- Let sit 5 minutes before slicing.
7️⃣ Serve
- Slice into squares and serve warm.
- Optional: drizzle with marinara sauce for extra Italian flavor.
💡 Tips
- Add spinach, mushrooms, or sun-dried tomatoes for more veggies.
- Use pepperoni or ham instead of sausage for a different twist.
- Leftovers reheat well in the microwave or oven for a quick breakfast.
If you want, I can also give a mini Italian crescent casserole version that’s made in muffin tins for individual servings—perfect for meal prep or brunch parties. Would you like me to do that?
