Breakfast Casserole

Breakfast Casserole
Easy, cheesy, and filled with all the goodness breakfast has to offer, this casserole will be a hit with the whole family! This flavorful dish can be made ahead of time, making it perfect for a big family holiday brunch!  Recipe By Taylor MacDougall

Products used: Bread Dip Seasoning, Butter Olive Oil, Smoked Applewood Sea Salt


5 Tbsp SOOC Butter Olive Oil
1 Tube Crescent Rolls
1 lb Maple Breakfast Sausage
1 Red Bell Pepper
1 Green Bell Pepper, diced
1 Yellow Onion, diced
1 Tbsp Garlic, minced
½ tsp SOOC Smoked Applewood Sea Salt
½ tsp Black Pepper
3 cups Spinach
8 large Eggs
1 cup Whole Milk
1 Tbsp SOOC Bread Dip Seasoning
½ Tbsp Dijon Mustard
½ Tbsp Black Rooster Maple Syrup
1 cup Gruyere Cheese, shredded
1 cup White Cheddar Cheese, shredded
1 Tbsp Fresh Thyme


Preheat the oven to 375℉.

Grease a large casserole dish with 2 Tbsp Butter Olive Oil. Unroll your tube of crescent rolls to line the bottom and half way up the sides of the dish, pressing the seams to seal together. Using a fork, gently poke holes all over in the dough. Set aside.

In a large skillet over medium-high heat, heat 1 Tbsp Butter Olive Oil and saute the breakfast sausage until cooked, about 6-8 minutes. Transfer to a plate lined with a paper towel and drain the grease from the skillet. Carefully chop the sausage into ½” slices and set aside.

In the same skillet, heat the remaining Butter Olive Oil and add in the onions, peppers, and garlic. Saute for about 5 minutes, then season with ¼ tsp Smoked Applewood Sea Salt and ¼ tsp black pepper. Add the spinach and saute until wilted, about 2 minutes. Add the sausage to the skillet and remove from the heat.

Pour half the vegetables and sausage over the dough, and spread out evenly. Top with half the shredded gruyere and half the white cheddar. Repeat the layering process with the rest of the vegetables and sausage, and cheeses.

In a large mixing bowl, whisk together the eggs, milk, Bread Dip Seasoning, dijon, maple syrup, and the remaining Smoked Applewood Sea Salt and black pepper. Carefully pour the scrambled eggs into the casserole dish.

Bake uncovered for 35-40 minutes, until a knife can be inserted into the center of the casserole and comes out clean.

Remove from the oven and let stand for 5-10 minutes before cutting or serving. Top with the fresh thyme, and extra salt and pepper to taste. Enjoy!

* Breakfast Casserole can be made ahead of time! Assemble casserole, cover, and refrigerate for up to 2 days. When ready to cook, remove from the refrigerator and let sit at room temperature for 30 minutes before baking.