Description
A hearty and comforting Old English Sausage Breakfast Casserole featuring savory breakfast sausage, creamy Kraft Old English Cheese spread, and a flaky crescent roll crust. Perfect for a satisfying breakfast or brunch, this casserole combines rich flavors with a custardy egg topping baked to golden perfection.
Ingredients
Scale
Crust
- 1 (8-oz) can refrigerated crescent rolls or crescent sheet
Sausage Mixture
- 1 lb breakfast sausage
- 2 (5-oz) jars Kraft Old English Cheese spread
- 1 Tbsp Worcestershire sauce
Egg Mixture
- 6 large eggs
- ½ cup milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 350ºF (175ºC). Lightly spray a 9x13x2-inch baking pan with cooking spray to ensure easy release after baking.
- Cook the sausage: In a large skillet over medium-high heat, cook the breakfast sausage until it is no longer pink, breaking it up with a spatula. Once cooked through, remove from heat and drain any excess grease. Stir in the Worcestershire sauce and the Kraft Old English Cheese spread until well combined and creamy.
- Prepare the crust: Unroll the refrigerated crescent rolls and press them evenly into the bottom of the prepared baking pan. Make sure to press the seams together to seal the crust and prevent leakage of the filling.
- Assemble the casserole: Spread the sausage and cheese mixture evenly over the crescent roll crust in the baking pan.
- Make the egg custard: In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully blended and slightly frothy.
- Pour and bake: Pour the egg mixture evenly over the sausage layer. Place the casserole in the preheated oven and bake for 35 to 45 minutes, or until the center is set and the top is lightly golden.
- Cool and serve: Allow the casserole to cool for a few minutes before slicing and serving. Enjoy this delicious breakfast casserole warm.
Notes
- You can substitute the Kraft Old English Cheese spread with cream cheese or another cheese spread if preferred.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the sausage mixture.
- This casserole can be assembled the night before and refrigerated; bake in the morning, adding a few extra minutes to the baking time if baking cold.
- Make sure to thoroughly cook and drain the sausage to avoid excess grease in the casserole.
