A delightful and hearty breakfast casserole perfect for starting your day with a burst of flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Unroll the crescent rolls and press them into the bottom of a greased 13x9-inch baking dish to form a crust.
Press the seams of the crescent rolls together to create a uniform crust.
Cook the ground sausage in a skillet over medium heat until browned and fully cooked. Drain any excess grease.
Break the sausage into small pieces as it cooks for even distribution.
Spread the cooked sausage and fresh mushrooms evenly over the crescent roll crust.
Distribute the toppings evenly for consistent flavor in every bite.
In a mixing bowl, whisk together the eggs and condensed cream of mushroom soup until well combined.
Whisk thoroughly to ensure a smooth mixture.
Pour the egg mixture over the sausage and mushrooms in the baking dish.
Pour slowly to evenly distribute the mixture.
Sprinkle half of the shredded Monterey Jack cheese over the casserole.
Reserve some cheese for the topping.
Bake the casserole in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
Check the center of the casserole to ensure it is fully cooked.
Remove the casserole from the oven and sprinkle the remaining cheese on top. Let it rest for 5 minutes before serving.
Allowing the casserole to rest helps it set and makes serving easier.
Continue in our app for the best experience
