Breakfast Casserole



I hope everyone had a great weekend! ¬†We had a good weekend relaxing at home mostly, but today I’m home with a sick baby ūüė¶ ¬†She is getting caught up on some sleep, so I thought I would make a post about this yummy breakfast casserole I made yesterday morning. ¬†I got this recipe from a friend of mine and it is a big favorite at my house. ¬†The best part is there is plenty left over, so we get to eat on it for a few days!


1 can crescent rolls

1 roll breakfast sausage

12 eggs

A splash of milk

1/2 cup red pepper

1/2 cup green pepper

1 handful spinach


First cut up your vegetables. ¬†You can add whatever veggies you like, I usually do green and red peppers and spinach (I don’t cut up my spinach, just the peppers). ¬†I think mushrooms would be good in this, but I’m the only one who likes mushrooms at our house.



Then spray your 9×13 pan with nonstick spray and lay out your crescent rolls flat on the bottom. ¬†You can also buy the crescent roll sheet instead, but if I buy my groceries at Target that week, they don’t have the sheets. ¬†Either one works fine.




Next, crumble and brown your sausage in a skillet.



Once the sausage is done, spread it evenly over the crescent rolls.



Melt some butter in a new skillet, and once the butter is melted, add the spinach.  Saute until wilted.



Next crack a dozen eggs into a bowl.



Add a splash of milk to the eggs. ¬†I don’t ever measure this, I just wing it. ¬†Mix the eggs and milk together, then stir in the peppers and spinach. ¬†Be sure to lift the spinach out of the pan with a fork, you don’t want the buttery juice going in there.



Pour egg mixture over the sausage and crescent rolls. ¬†You may have to spread out the spinach so that it’s evenly distributed.



Bake at 400 degrees for 30-35 minutes until the eggs are set. ¬†You could also add salsa or cheese to this casserole, and it would be delicious! ¬†My husband loves to put Cholula on his (I’m not a hot sauce fan). ¬†Enjoy!