This is a slight riff on a breakfast casserole my friend and fellow Louisiana Mom blogger makes. I’ve added an ingredient and changed a few amounts from her version, but it’s loosely based on her recipe. This is perfect for Christmas morning because you can assemble the casserole the night before, refrigerate all night, then bake in the morning. The addition of hot sauce and rosemary kick this up a notch over the standard breakfast casserole. I like to use turkey sausage to keep this on the lighter side, but use whatever breakfast sausage floats your boat.
-1 lb breakfast sausage, cooked and crumbled
-1 (8 oz) tube crescent rolls
-1 1/2 c cheddar cheese, shredded
-8 eggs
-1 1/2 cups milk
-1 Tbsp hot sauce
-1 tsp dried rosemary
-1/2 tsp salt
-1/4 tsp pepper
Roll out crescent rolls over the bottom of a greased 9×13 dish, pressing the seams together. Sprinkle cooked sausage over crescent dough, then sprinkle the cheddar over the sausage. In a bowl, whisk together eggs, milk, hot sauce, rosemary salt and pepper, then pour over the dough, sausage and cheese. Bake at 375 for 30-40 minutes, until the top is browned and the center is set. Cool 10 minutes, then serve.
