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This breakfast casserole is perfect for holiday brunch! It is loaded with a crescent roll crust, sausage, bacon, mushrooms, spinach and colby jack cheese.

Best Breakfast Egg Casserole

A loaded Breakfast Egg Casserole with a crescent roll crust!
Course Breakfast Casserole
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 12 Servings
Author Holly @ 3 Yummy Tummies

Ingredients

  • 1 Package of Crescent rolls
  • 1 lb. Ground Italian Seasoned Sausage I used turkey sausage
  • 1/2 lb. Bacon; cut into 1 1/2" pieces I used turkey bacon
  • 1/2 C. Yellow Onion; finely chopped
  • 1 Red Pepper; finely chopped
  • 2 C. Sliced Mushrooms
  • 4 C. Packed Fresh Spinach
  • 12 Eggs
  • 2 C. 2 % Milk
  • 2 C. Shredded Colby Jack Cheese
  • 1 Tsp White Pepper
  • 1/4 Tsp. Nutmeg
  • 1/2 Tsp. Salt

Instructions

  1. Preheat oven to 425 Degrees.
  2. Roll out a tube of crescent rolls onto the bottom of a 13 x 9" glass baking pan.
  3. Bake for 4 minutes; remove from oven and set aside.
  4. In a large skillet; saute sausage and bacon together until browned on Medium/High Heat.
  5. Remove from skillet and place onto a large plate with paper towels to allow grease to drain out.
  6. Don't wash the skillet!
  7. Add meat mixture to the top of the crescent roll crust.
  8. Using the same skillet with remnants remaining; saute onion and red pepper for several minutes.
  9. Add Mushrooms and Spinach; sprinkle with salt and pepper to taste; continue to saute for a few minutes until spinach shrinks.
  10. Pour vegetable mixture over top of meat mixture in the baking pan.
  11. Evenly Sprinkle top of vegetables with Colby Jack Cheese.
  12. Preheat Oven to 350 Degrees.
  13. In a large mixing bowl; Whisk together eggs, add milk, salt, white pepper and nutmeg; continue whisking until combined.
  14. Evenly pour Egg mixture over the top of the vegetable mixture.
  15. Bake for 45-50 minutes until center becomes firm.
  16. Allow casserole to cool and firm for 10 minutes before serving.