Sheet Pan Sausage Egg Cheese Croissant Bake Recipes

Steps:

• Preheat oven to 350 degrees. Cook sausage in a frying pan until cooked through. Meanwhile, spray a 9x13 pan with non-stick spray. Place unseparated croissants into the bottom of pan. Top with cooked sausage, eggs (beaten) and cheese. Bake for 30 minutes. Note: sausage can be cooked the night before.

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese., In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese., Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving., Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Spray parchment with nonstick baking spray.
• Place sausage in a medium skillet over medium high heat. Add olive oil and cook, stirring, until sausage is golden and cooked through, about 8 minutes. Remove sausage to a plate.
• In a large bowl, combine eggs and half-and-half. Whisk until smooth. Add parsley, scallions, and cheese. Season with salt and pepper. Thoroughly dip a croissant half into egg mixture and place on sheet pan. Repeat with remaining croissant halves, shingling them to fit. If any additional egg mixture remains, pour on top of croissants. Top mixture with sausage pieces and transfer to oven. Bake until egg mixture is set and croissants are golden brown, about 18-20 minutes.

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
• Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray.
• Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.