Grammy's Kitchen · Breakfast Casserole · Crescent Roll Breakfast Casserole
One of 85 breakfast casserole recipes we measured
from www.isabeleats.com
6 cooks on www.isabeleats.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 85.
| this recipe | typical | |
|---|---|---|
| dairy | 41% | 39% |
| fat | 5% | 0% |
| protein add | 189% | 113% |
| vegetables and beans | 0% | 40% |
| salt | 0% | 0% |
| aromatics | 50% | 22% |
| liquid | 41% | 41% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Cooking spray | |
| 14 g | 1 tablespoon olive oil |
| 2 g | 1 poblano pepper, (diced) |
| 15 g | 1 jalapeño, (diced) |
| 150 g | 1 white onion, (diced) |
| 454 g | 1 pound breakfast sausage, (original or spicy) |
| 227 g | 1 (8-ounce) can refrigerated crescent rolls |
| 300 g | 6 large eggs |
| 122 g | 1/2 cup milk |
| 113 g | 1 cup shredded Mexican blend cheese, (divided) |
| 6 g | 1 tablespoon taco seasoning |
| For serving: chopped cilantro and sour cream |
Method: 8 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just tried this for Thanksgiving breakfast. My grocery store didn't have poblanos, so I used green pepper instead. I was able to prep and cook the meat mixture the night before, then pick things up at step 4 in the morning. It turned out wonderful! So deliciou” — a cook, 5.0★
“Made the Tex Mex sausage casserole today. Very tasty! If you were to add cheese, what would you use? Also if I used shredded hash browns instead of the crescent rolls, how much would you use? I’ve enjoyed quite a few recipes so far on your site. Thank you!” — a cook, 5.0★