Breakfast Bake for Large Groups
Try this Breakfast Bake recipe for large groups, or contribute your own.
Try this Breakfast Bake recipe for large groups, or contribute your own.
- 1/2 teaspoon salt
- 2 cups shredded cheddar cheese
- 4 eggs, beaten
- 1/2 teaspoon pepper
- 3/4 cups milk
- 1/4 teaspoon oregano
- 1 (8oz) package of crescent dinner rolls
- 1 (1lb) package of ground breakfast sausage
- 1 package of southern style hash browns (small cubed potatoe
- 2 tablespoons green bell pepper chopped (optional)
- Carbohydrate 1.60094333841834 g
- Cholesterol 36.900000001902 mg
- Fat 11.6751969878057 g
- Fiber 0.064038422543986 g
- Protein 8.97057955594148 g
- Saturated Fat 7.38240834811388 g
- Serving Size 1 1 Serving (58g)
- Sodium 214.03169151416 mg
- Sugar 1.53690491587435 g
- Trans Fat 0.652334737253367 g
- Calories 147 calories
Step-by-step
- Preheat oven to 425.
- In a 9x13 baking dish, lay out crescent roll dough, press together any seams to cover the bottom and spread about ½ inch up the sides of the pan.
- Brown and drain breakfast sausage.
- Sprinkle a thin layer of sausage and hash browns evenly onto the top of the crescent dough.
- In a small bowl, whisk together eggs, milk, green pepper, salt, pepper and oregano. Pour over sausage and potatoes.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake for 20-25 minutes or until cheese is golden brown.
- Let cool for 5 minutes and slice into bars to serve.
Ground breakfast sausage anchors this dish, providing fat and seasoning that permeate the surrounding potatoes and eggs. Without proper handling of moisture, however, the crescent dough base turns soggy instead of crisp. Pressing the seams firmly together in a 9x13 baking dish creates a solid barrier against liquid absorption. Bake at 425 degrees Fahrenheit to ensure the crust sets quickly under the heavy dairy and meat layers.
Freezing and Reheating Strategies
Assembled bakes freeze successfully either before baking or after slicing into individual portions. Wrap unbaked pans tightly in plastic wrap and aluminum foil for up to one month. Thaw frozen bakes completely in the refrigerator for 24 hours prior to cooking. Reheat leftover slices in a 350-degree oven for 15 minutes to restore the exterior crust without drying out the interior egg custard.
- Drain excess grease from the browned meat thoroughly to prevent pooling oil in the crust.
- Cover the dish with foil during the first 10 minutes if the cheddar browns too quickly before the center sets.
- Allow the baked dish to rest for 5 minutes before slicing to let the proteins firm up cleanly.
