Zutaten für Cheesy Breakfast Brunch
- 1 pound breakfast sausage, browned and drained
- 2 pounds potatoes, peeled and diced
- Pinch of cayenne pepper (for egg mixture)
- Eggs
- 1 ½ cups shredded cheddar cheese
- Baby Portabella Mushrooms
- Vegetable Oil
- 1 can (8 ounces) refrigerated crescent roll dough
- 1/4 teaspoon salt (for egg mixture)
- 1/4 teaspoon black pepper (for egg mixture)
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Zubereitung von Cheesy Breakfast Brunch
- Preheat oven to 350°F (175°C).
- Brown 1 pound of breakfast sausage in a skillet over medium heat; drain off excess grease.
- In a separate skillet, heat 2 tablespoons of oil over medium heat. Add 2 pounds of peeled and diced potatoes and brown until crispy, stirring occasionally. Drain on paper towels.
- Lightly spray a 9-inch pie plate with cooking spray. Unroll the crescent roll dough and gently press it into the bottom and up the sides of the pie plate, creating a crust. Leave a small edge for sealing if needed.
- Spread the browned sausage evenly over the crescent roll crust.
- Sprinkle 1/2 cup of shredded cheddar cheese over the sausage.
- Layer the crispy potatoes over the cheese.
- Sprinkle another 1/2 cup of shredded cheddar cheese over the potatoes.
- Arrange the sliced mushrooms evenly over the cheese.
- In a bowl, whisk together 8 large eggs with 1/2 cup milk, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of cayenne pepper.
- Pour the egg mixture evenly over the casserole.
- Bake for 30 minutes.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for an additional 10 minutes, or until the casserole is set and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
19g
Fat
97g
Carbs
19g