A delightful breakfast casserole combining savory sausage, creamy cheese, and fluffy eggs, all baked atop a flaky crescent roll crust.
Preheat your oven to 425°F.
Preheating ensures even cooking and the right texture for the dish.
In a skillet, cook the pork sausage and minced garlic over medium heat until browned and crumbly. Drain any excess grease.
Breaking the sausage into small pieces helps it cook evenly and blend well with the other ingredients.
Unroll the crescent roll dough and press it into the bottom of a 13x9-inch baking dish, sealing any perforations.
Using your fingers to press the dough ensures a smooth and even crust.
Spread the cooked sausage and garlic evenly over the dough. Sprinkle the mozzarella and Monterey Jack cheeses on top.
Distributing the toppings evenly ensures every bite is flavorful.
In a mixing bowl, whisk together the eggs, milk, salt, pepper, and cayenne pepper. Pour this mixture over the sausage and cheese in the dish.
Whisking the eggs thoroughly incorporates air, making the casserole light and fluffy.
Bake the casserole in the preheated oven for 15 minutes, or until the eggs are set and the top is golden brown.
Check the casserole a few minutes before the timer ends to avoid overcooking.
Let the casserole rest for 5 minutes before slicing and serving.
Allowing the casserole to rest helps it set, making it easier to slice and serve.
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