Maggie’s Breakfast Casserole

Maggie’s Breakfast Casserole

Maggie’s Breakfast Casserole




This is an idea I got from my daughter while we were invading,,,, um, I mean visiting their home. Maggie got the idea from somewhere on the net and tweaked it. I took it home and tweaked it a bit more. Its like Poppin Fresh and a quiche had a baby. It’s easy to throw together (she’s got 3 kids to chase) and it feeds a crowd. Best of all it uses stuff you should already have in the pantry and fridge. It is also a great way to use up leftovers.




  • 8 eggs beaten
  • 1 tube crescent roll dough
  • ½ cup half and half
  • 8 oz shredded cheddar
  • 8 oz breakfast sausage uncased, cooked and drained
  • Veggies if and as desired
  •             For this recipe I used ¼ cup ea of chopped onions and asparagus
  • Spices –  use your favorites. In this recipe garlic powder, black pepper, season salt.
  • Cooking spray


You will need a 9”x13” Baking dish


Preheat the oven to 400F for a conventional oven or 375F for a convection oven.


Spray the baking dish. Unroll the dough carefully into the baking dish. Pinch the all of the perforations back together and carefully press it out so that the dough covers the bottom of the baking dish. Distribute the sausage meat and veggies on the dough.


Add the half and half and your salt, pepper and spices to the eggs and beat. Pour the egg mixture into the dish. Top with the grated cheese and bake on the center rack for 20 minutes or until the cheese starts to brown.


Allow to cool for 10 minutes and then slice and serve.


You can substitute taco meat, cooked chorizo, or cooked diced ham, etc.




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