Zutaten für Crescent Sausage And Potato Brunch Bake
- 6 large eggs
- Half And Half
- 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Refrigerated Crescent Dinner Rolls
- 3/4 cup grated Parmesan cheese
- Pork Sausage
- Frozen Hash Browns
- 1/2 cup chopped green onions
- Green Bell Pepper
- Red Bell Pepper
- Cheddar Cheese
- 1/4 teaspoon paprika
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Zubereitung von Crescent Sausage And Potato Brunch Bake
- Preheat oven to 350°F (175°C).
- Butter a 13x9 inch baking dish.
- In a large skillet, brown 1 lb pork sausage (or Italian sausage removed from casings) over medium heat, breaking it up with a fork until cooked through. Drain any excess grease and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add 4 cups shredded hash browns, 1/2 cup chopped green onions, and 1/2 cup chopped bell peppers (any color or combination). Cook until potatoes are tender, about 5-7 minutes.
- In a medium bowl, whisk together 6 large eggs, 1/3 cup half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Unroll one (8 ounce) can of refrigerated crescent roll dough.
- Gently press the crescent roll dough into the bottom of the prepared baking dish, stretching to fit the corners.
- Sprinkle 1/4 cup grated Parmesan cheese over the dough.
- Evenly layer the cooked sausage over the cheese.
- Spread the potato and green onion mixture over the sausage.
- Sprinkle another 1/4 cup of Parmesan cheese over the potatoes.
- Pour the egg mixture evenly over the top.
- Lightly sprinkle 1/4 teaspoon paprika over the eggs.
- Sprinkle remaining 1/4 cup Parmesan cheese over the paprika.
- Bake for 45-50 minutes, or until the casserole is set and golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
16g
Fat
105g
Carbs
13g
