Our Favorite Egg Bake (With Crescent Roll Crust!)

August 11, 2016

Dishes that are completely uniform in texture are not really my thing. I do not love pudding or jello and also am not wild about scrambled eggs (unless they are loaded with bonus stuff.) Same with ice cream. I know, unpopular opinion. (I will move on quickly.)

Same for egg bakes. I love a bread or potato texture in the mix to give it a bit more heartiness. Crescent rolls are the quickest way to do it! This egg bake is our family’s favorite.

OUR FAVORITE EGG BAKE (WITH A CRESCENT ROLL CRUST!) copyOUR FAVORITE EGG BAKE (WITH A CRESCENT ROLL CRUST!)
Serves 5 to 6

1 tube refrigerated crescent rolls
1 onion, sliced
3 cloves garlic, minced
2 cups spinach
A dash of red pepper flake
1 pound pork breakfast sausage, cooked
6 eggs
1/2 cup milk
1/2 teaspoon pepper
2 cups cheddar cheese, shredded

Preheat oven to 350 degrees. Press unrolled crescent roll dough into the base of a greased 9×13 baking pan. Saute onion in olive oil in a large skillet over medium heat for 5-7 minutes, until tender. Add garlic and cook for 1 minute. Add spinach and stir. Once spinach is wilted, remove from heat. Season with red pepper flake.

OUR FAVORITE EGG BAKE (WITH A CRESCENT ROLL CRUST!)-2 copy

In a bowl, combine spinach mixture with browned sausage. Spread on top of crescent roll crust in pan. In a separate bowl, whisk together eggs, milk, pepper and cheddar cheese. Pour into baking dish. Gently stir ingredients on top of crust. Bake for 35-40 minutes.

OUR FAVORITE EGG BAKE (WITH A CRESCENT ROLL CRUST!)
 
Author:
Ingredients
  • 1 tube refrigerated crescent rolls
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 cups spinach
  • A dash of red pepper flake
  • 1 pound pork breakfast sausage, cooked
  • 6 eggs
  • ½ cup milk
  • ½ teaspoon pepper
  • 2 cups cheddar cheese, shredded
Instructions
  1. Preheat oven to 350 degrees.
  2. Press unrolled crescent roll dough into the base of a greased 9x13 baking pan.
  3. Saute onion in olive oil in a large skillet over medium heat for 5-7 minutes, until tender. Add garlic and cook for 1 minute. Add spinach and stir. Once spinach is wilted, remove from heat. Season with red pepper flake.
  4. In a bowl, combine spinach mixture with browned sausage. Spread on top of crescent roll crust in pan.
  5. In a separate bowl, whisk together eggs, milk, pepper and cheddar cheese. Pour into baking dish. Gently stir ingredients on top of crust.
  6. Bake for 35-40 minutes.

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Comments

  • Chris

    This sounds really good and would be nice to make if you had overnight guests. The only change I would make is switching the sausage to cooked and crumbled bacon – not much of a sausage person. I love things that I can have ready ahead of time…that’s why I like Ina Gartens’ “Make it Ahead” cookbook. Check it out.

    • Rachel Schultz

      I have seen that before, cool. Yes, I like bacon better than sausage too.

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