Crescent Sausage and Potato Brunch Bake

Crescent Sausage and Potato Brunch Bake

Time: 1 hrs 20 mins


  • 10 large eggs
  • 1/3 cup half-and-half or 1/3 cup full-fat milk
  • salt and pepper
  • 1 (8 ounce) can refrigerated crescent dinner rolls
  • 1/4 cup grated parmesan cheese (or to taste)
  • 1 lb small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
  • 4 cups frozen hash browns (can use more)
  • 5 green onions, chopped (can use more)
  • 1 small green bell pepper, seeded and chopped
  • 1 small red bell pepper, seeded and chopped
  • 3 cups grated cheddar cheese (or to taste)
  • 1/2 teaspoon paprika (or to taste)
  • grated parmesan cheese


  • 1 Set oven to 350 degrees.
  • 2 Butter a 13 x 9-inch baking dish.
  • 3 In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
  • 4 In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
  • 5 In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
  • 6 Unroll the crescent rolls (do not separate at the perforations).
  • 7 Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
  • 8 Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
  • 9 Layer the cooked sausage over the dough.
  • 10 Sprinkle the potato/green onion mixture on top of the sausage meat.
  • 11 Then sprinkle the cheese over the potato/onion mixture.
  • 12 Pour the eggs over top.
  • 13 Lightly sprinkle paprika over the eggs.
  • 14 Then sprinkle Parmesan cheese over the top.
  • 15 Bake for about 45 minutes.
  • 16 Delicious!
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