Beth’s Breakfast Casserole

Have you ever been preparing for company and though to yourself, “What am I going to feed these people???” I may have thought this a time or two before. If you follow me on Insta, you know I love breakfast. It is hands down my favorite meal of the day. So, when we have company, especially if they’re staying in our home over the weekend, they can count on me busting out one of my yummy breakfast recipes while they’re with us. 

This one I’m about to share with you is my husband’s favorite, and I can take ZERO credit for it, which is why I call it, Beth’s Breakfast Casserole.

I’ve had many a brunch at Beth‘s house, an invitation I will literally do almost anything for. It was at her house, for brunch, where I tasted my first biscuit and gravy- and it was life changing. And, it was at her house, for brunch, where I enjoyed the first ever sausage, egg, and cheese casserole that I actually liked. (I’m really not much of an egg person. It’s got to be done just right.) Finally, one day, while gobbling this casserole down, I asked her how she made it. And what I’m about to share with you, are the instructions I managed to remember by the time I got home mixed in with a minor modification or two based on how many people I’m feeding and what I’ve got in the fridge.

Ingredients:

1 package of ground breakfast sausage (mild)

6-8 eggs

2 rolls of croissant dough

4 oz low fat cream cheese

1/2 cup cubed or shredded or sliced colby cheese (you can also use cheddar, mexican blend, or pepper jack- which I have done, for David, because he likes spicy things)

Directions:

Brown breakfast sausage in a skillet over medium-high heat. One it’s all cooked through, drain the fat out in a colander and press down on the sausage with a few paper towels to absorb excess fat. Put your 4 oz of cream cheese into a mixing bowl and add your sausage. Mix well with a spoon. 

Spray baking pan (I like to use either my 9×12 le cruset or pyrex pan for this dish because it has a lid) with nonstick spray. Roll 1 of your croissant doughs out and line the bottom of your dish with it. Top with your cream cheese / sausage mixture.

If you want, you can cover your dish and store it at this point in the fridge overnight. I like this because I can do half of the work in the morning and the following steps in the morning. 

Preheat your oven to 350 degrees.

Next, scramble your eggs. If I’m making this dish for just my little family of 4, I only use 6 eggs. But, if I’m cooking for more, I use up to 8. Top your cream cheese / sausage mixture with your scrambled eggs.

Sprinkle, arrange your cheese on top of your eggs. I very rarely buy shredded cheese, so I go for cubed (because that’s faster to do than shredding) or sliced cheese with almost all my oven baked recipes. 

Finally, roll out your 2nd roll of croissant dough and layer it on top of the cheese. 

Pop it in the oven for 25-30 minutes. When you can stick a knife into the center of the dish and it comes out hot, you know it’s done. 

We love to enjoy this with fresh fruit, and that’s how I’ve always enjoyed it at Beth‘s house as well!

I hope your family and friends enjoy this as much as we do!

Until next time,

❤ Lindsay

P.S. This post does contain affiliate links, but my opinions are always my own. Thank you for clicking through!

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