Sausage and Egg Casserole

01Method

1. 1

   Place a large skillet over medium-high heat and cook the sausage, breaking it apart as it browns, until fully cooked through and no pink remains, about 5 to 7 minutes. Remove from heat and drain off any excess fat.

2. 2

   In a large bowl, whisk together the eggs, milk, salt, and ground mustard until well combined.

3. 3

   Fold the cooked sausage and cheddar cheese into the egg mixture.

4. 4

   Unroll one package of crescent roll dough and press it evenly across the bottom of a large baking dish.

5. 5

   Pour the egg and sausage mixture over the dough layer, then unroll and lay the second sheet of crescent dough over the top.

6. 6

   Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or overnight. Before baking, let the casserole sit at room temperature for 30 minutes, then remove the plastic wrap.

7. 7

   Heat the oven to 350°F (175°C).

8. 8

   Bake until the egg is fully set and a knife inserted near the center comes out clean, approximately 40 minutes.