Every time I go to a breakfast or brunch that serves a breakfast casserole, I find myself eating way too much. Breakfast casseroles are so addicting to me. I don’t know if it’s the fact that I’m obsessed with breakfast food, or that all the flavors of a hearty breakfast mixed as one, just brings out the best flavors. Whatever it is I truly am always in love.
This double meat breakfast casserole has been on our blog since we first started back in 2012. Which is insane because who knows how many recipes we would have on this blog now had we not taken a 2 year break. If you could only see how bad this picture was from when we first started. You would probably laugh and possible gag because it looked like a big blog of mushy something. Not that I have any master photography skills now, but it does make a big when we take our food pictures with a nice camera and with natural lighting.
- 4 oz tube of Pillsbury crescents
- 1 lb bacon
- 16 oz tube of Jimmy Dean's Ground Sausage
- 12 scrambled eggs
- 1 medium chopped green pepper
- 1 bundle of green onions
- 2 cups cheese
- Preheat oven to 350 F
- Spray a 9x13 casserole dish with cooking spray
- Lay the crescents flat on the bottom of the dish.
- Cook the bacon and sausage.
- Crumble them up and layer over the crescents.
- Pour the 12 scrambled eggs over the meat.
- Dice the green pepper and green onion.
- Cover the casserole with green pepper and green onion.
- Sprinkle salt and pepper over the top.
- Top with 2 cups of cheese.
- Bake in the oven for 50 mins.
- (The center takes a lot longer to cook than the sides, so if you see its still mushy and runny in the middle, then the casserole is not finished cooking)
- ENJOY!
- NOTE: Yummy with sour cream, ketchup, salsa, additional salt and pepper.
The Sugar n' Spice Gals have made it their mission to make cooking simple, delicious and fun.
Do you scramble the eggs before baking the casserole OR just beat them and pour them in the casserole?
Just pour the runny egg mixture over the casserole. It will bake in the oven 🙂