We’re no strangers to brinner- breakfast + dinner- around my house. In fact, we probably have it at least twice a week. I love it because most breakfast options are fast and frugal, which are two huge factors I use in determining what we’ll be eating each week.
The other thing I love about the meals in my brinner rotation is that they can all be easily customized. One meat can be subbed for another, vegetables can be switched out based on what you have around, and using a specific kind of cheese isn’t that important.
All of the above apply to this sausage, egg, and cheese crescent roll bake. You could easily use bacon or ham instead of sausage and add any kind of veggies you like (to the whole dish or just to a portion). I use a cheddar cheese blend, because that’s what I usually have on hand, but most anything would work.
sausage, egg, and cheese crescent roll bake
adapted from Six Sisters’ Stuff
1 small can of crescent rolls (you only need four rolls; you can always buy the regular size and find another use for the leftover four)
1/2 pound ground sausage, cooked and drained
3/4 cup shredded cheese
2 tablespoons of milk
1/2 teaspoon Oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon minced onion
Preheat oven to 400 degrees. Unroll the crescent rolls and press them into the bottom of a greased 9 x 9 dish. Spread the sausage evenly over the crescent rolls and sprinkle the cheese over that. In a medium bowl, whisk together eggs, milk, and seasonings. Pour the egg mixture evenly over the cheese. Bake for 18-22 minutes, until the eggs are set and the cheese is beginning to turn golden.
Notes: I usually cook one pound of sausage at a time and freeze the unused half. Then, when I want to make this meal again, all I have to do is thaw the sausage and assemble the dish.
This feeds 2-3 people, depending on what else is served with the meal. If you’ll be feeding more than that, you’ll want to double the recipe and prepare it in a 9 x 13 dish.
What’s your favorite brinner meal?