Sausage & Egg Casserole

UGH! We’re under a blizzard warning at the moment:

Blizzard 2013

Yesterday was decent (for February in SoDak) and at one point, the sun even came out! Because I knew today would be bad and I would want to just hole up and not go anywhere, I was pretty busy yesterday. I got the grocery shopping done first thing in the morning, because it’s always horrible on Saturdays anyway, and with the impending blizzard, it would be even worse. We went back, because the bambino took his first “cooking” class:

Cooking 2

He had a lot of fun, and I think we’ll continue to do them. Once we got home from there, I got to work on a bunch of cupcakes:


Karyn had me bake them for a meeting that’s since been cancelled, but I’m sure it’ll be rescheduled. And after that, I got breakfast ready, since I was going out for the evening.

Sausage & Egg Casserole

Sausage & Egg Casserole.

A friend had given me the recipe awhile ago–Her department at work does a weekly breakfast, and another coworker had brought this to share. I’ve been meaning to make it for ages, but I never think about it until after the fact. I figured it would be perfect to make this weekend, just because it needs to sit overnight, so I could get it ready before I left and it would cook while I watched “Meet the Press.”

Sausage & Egg Casserole Slice

And it was delicious. Jay had to pop into work for awhile, because the people who were supposed to be covering the severe weather were unavailable for some reason. But breakfast was ready by the time he got back home.

Yield: 10-12

Sausage & Egg Casserole

Sausage & Egg Casserole
Prep Time 8 hours 15 minutes
Cook Time 40 minutes
Total Time 8 hours 55 minutes


  • 1 lb. bulk sausage
  • 3 large eggs
  • 3 egg whites
  • 2 C milk
  • salt to taste
  • 1 tsp. stone-ground mustard
  • 1 C shredded cheddar cheese
  • 2 8-oz. packages of crescent roll dough


Cook sausage, breaking up into large chunks, until browned. Drain on paper towels.

Whisk together eggs, egg whites, milk, and mustard. Mix in the sausage and the shredded cheese.

Grease a 9x13-inch baking dish, and unroll one sheet of crescent dough. Press onto the bottom of the dish and partially up the sides.

Pour the egg mixture over top of the dough and place the second sheet of dough over the top, tucking into the sides. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.

Allow the casserole to sit for 30 minutes before preheating the oven to 350 degrees F. Bake for 40 minutes or until eggs are set and casserole is golden-brown.

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I’ve still got laundry to get started on, and I’m debating on whether or not I want to venture out. We’re in need of toothpaste, which I realized last night when I was out. I know we’ve got a trial-sized tube in one of the bajillion travel bags I have stashed under the bathroom counter, so we’ll be fine. But I’m also rather cabin-feverish, so I’m toying with the idea of venturing out into this nonsense. I also have my own baking project I kind of want to do, so I might just leave well-enough alone and we’ll stay in today!

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10 Replies to “Sausage & Egg Casserole”

    • Why thank you! I am enjoying some peace & quiet as my husband and son are outside playing around in the “white death.” Either we’re in a lull, or the worst has passed!

  1. We also just got blanketed with snow. It’s all white and pretty to look at but venturing out is a mess. I really dislike winter. Anyway, the casserole looks great. I make these breakfast bakes (for dinner) a lot.

    • Oh I hear ya…I wonder to myself every year why I stay in the US tundra, because I hate winter too! I wish I could take my son’s attitude and just go out and play in it and not care that my socks & pants are wet & cold! :D I love doing breakfast for dinner–Last night was Almond French toast!

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