Sausage and Crescent Roll Breakfast Casserole

Ingredients

• cooking spray
• 1 package refrigerated crescent rolls , 8 ounce
• 1 pound bulk pork sausage
• 0.5 cups chopped red bell pepper
• 0.25 cups chopped onion
• 0.25 cups chopped green onions
• 0.5 cups cream cheese
• 1 teaspoon ground black pepper
• 2 cups shredded Cheddar cheese
• 6 large eggs
• 0.75 cups low-fat milk

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.

2. 2

   Place crescent roll dough in bottom of the prepared pan, pinching perforated seams together; set aside.

3. 3

   Heat a large skillet over medium-high heat. Add sausage, bell pepper, onion, and green onions; cook and stir until sausage is brown and crumbly, 5 to 7 minutes. Discard any excess oil from the skillet. Stir in cream cheese and black pepper; cook until cream cheese melts, 2 to 3 minutes. Off heat, cool slightly.

4. 4

   Spread sausage mixture over dough; sprinkle with Cheddar cheese. Beat eggs and milk together in a bowl; pour over cheese.

5. 5

   Bake in the preheated oven until casserole bottom browns, cheese melts, and eggs are set in the center, about 30 minutes.