Crescent Roll Breakfast Casserole

Ingredients

• Cooking spray
• 1 tablespoon olive oil
• 1 poblano pepper, (diced)
• 1 jalapeño, (diced)
• 1 white onion, (diced)
• 1 pound breakfast sausage, (original or spicy)
• 1 (8-ounce) can refrigerated crescent rolls
• 6 large eggs
• ½ cup milk
• 1 cup shredded Mexican blend cheese, (divided)
• 1 tablespoon taco seasoning
• For serving: chopped cilantro and sour cream

Steps

1. 1

   Preheat oven to 375ºF. Spray a 9x13-inch baking dish with cooking spray or grease with oil. Set aside.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the poblano, jalapeño, and onion, and sauté for 5-7 minutes until soft and tender.

3. 3

   Add the breakfast sausage and cook for 10 more minutes until the sausage is fully cooked, making sure to break up sausage into pieces with your spatula throughout the cooking process. Drain any excess grease and set aside.

4. 4

   Unroll the crescent rolls and press them into the bottom of the baking dish. Pinch the seams together to seal and create one layer of dough. Prebake for 5 minutes.

5. 5

   While the crust bakes, whisk together the eggs, milk, ½ cup of the shredded cheese, and the taco seasoning in a large bowl.

6. 6

   Add the cooked crumbled sausage on top of the pre-baked crescent roll dough. Then add the whisked egg mixture and top with the remaining ½ cup shredded cheese.

7. 7

   Bake for 20-25 minutes, until the center of the casserole is set and golden brown.

8. 8

   Garnish with chopped cilantro. Slice and serve with a dollop of sour cream.