Ingredients
Method
Preparation
- Preheat your oven to 375°F and coat a 9×13 baking dish with non-stick spray.
- Ensure the sausages are fully cooked. If frozen, cook and cool them first.
Assembly
- Unroll both tubes of crescent dough and separate them into triangles. Wrap each sausage in a triangle, placing the sausage at the wide end and rolling towards the point.
- Place the wrapped sausages seam-side down in the baking dish, arranged neatly.
- Sprinkle the shredded cheese evenly across the top of the wrapped sausages.
Egg Mixture
- In a bowl, whisk the eggs and milk together with the seasoning salt and black pepper.
- Pour the egg mixture slowly over the sausages and cheese, ensuring it fills in all gaps.
Baking
- Bake in the preheated oven for 30 to 40 minutes, checking for a golden-brown top and fully set eggs.
- Let the casserole rest for 5 minutes before slicing and serving. Garnish with parsley if desired.
Notes
For best results, ensure the oven is preheated, and let the casserole rest after baking for easier slicing. You can prepare the casserole the night before to save time in the morning.
