Chicken Sausage Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 412.3
  • Total Fat: 19.2 g
  • Cholesterol: 117.6 mg
  • Sodium: 1,044.7 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 1.3 g
  • Protein: 23.8 g

View full nutritional breakdown of Chicken Sausage Breakfast Casserole calories by ingredient
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Great for weekend family brunches! Try this tasty breakfast dish and you wont BELIEVE it's only 410 calories! Great for weekend family brunches! Try this tasty breakfast dish and you wont BELIEVE it's only 410 calories!
Number of Servings: 8


    2 packages Thin and Trim Chicken, Spinach, and Red Onion Sausages, sliced

    2 cans (16 rolls) Pilsbury Reduced Fat Crescent Rolls

    1 1/2 cups chopped onions

    1 cup chopped bell pepper

    1 can mushrooms

    4 large eggs

    1 tsp 2% milk

    1/2 cup shredded cheddar cheese

    Non stick cooking spray


Spay a large frying pan with non-stick cooking spray and place over medium heat. Add sausage, onions, and bell peppers, and saute for about 8-10 minutes. Add mushrooms and saute for another 2-3 minutes.

Lightly spray a glass casserole dish with cooking spray. Unroll and spread 1 can of crescent rolls in the bottom. Layer the sausage and vegetable mix over that.

Reduce the heat of the frying pan to low. Add a little more cooking spray if needed. (Hold pan away from the flame to spray.) Let the frying pan cool for about 2 minutes, or until you can feel notable warmth if you hold your hand 1 foot above the pan, but your hand does not feel hot.

Break eggs into small bowl and add 1 tsp milk. Use a fork to whisk the eggs until fluffy, then add to the skillet. Scramble the eggs. Scatter the scrambled eggs on top of the sausage and vegetables.

Spread the remaining can of crescent rolls over the top of the casserole. Cook on 350 for 12-14 minutes, or until the crescent rolls on top are lightly browned. Lightly sprinkle the cheese on top and return to oven for another 1-2 minutes, or until cheese is melted.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LADYKNIGHTSHADE.

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