Overnight Breakfast Casserole
Try this Overnight Breakfast Casserole recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 6 eggs
- 1 pkg refrigerated crescent rolls
- 1 half package of ore-ida o’brien frozen potatoes
- 1 lb browned hot sausage
- 2 cups shredded cheese (i like cheddar)
- 2 cups milk (i like whole milk)
- Carbohydrate 35.2065 g
- Cholesterol 29.4 mg
- Fat 6.468 g
- Fiber 0 g
- Protein 24.3285 g
- Saturated Fat 4.0278 g
- Serving Size 1 1 recipe (1189g)
- Sodium 771.75 mg
- Sugar 35.2065 g
- Trans Fat 0.33075 g
- Calories 294 calories
Place crescent dough in the bottom of a greased 9×13 pan.Layer sausage, potatoes & cheese in order given.Mix eggs and milk together in large bowl. Pour over casserole.Cover and refrigerate overnight.Let rest on counter while oven preheats to 350 degrees. Bake uncovered for 45 minutes or until eggs are just set in center, being careful to not overbake. Let stand for 10 minutes before serving.
