Cheesy Crescent Scrambled Egg Casserole

Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy
Cheesy Crescent Scrambled Egg Casserole -- A Pinch of Joy

Cheesy Crescent Scrambled Egg Casserole is perfect for a holiday brunch. It is a nice alternative to the usual Egg and Bread Breakfast Casserole. The Cheesy Crescent Scrambled Egg Casserole is a party animal, especially if you use the optional egg wash to “make it pretty.” Serve with mixed fresh fruit, yogurt parfait, a light crispy pastry roll and a beverage bar. Beautiful and filling for a day of celebrating.

This is a little “busy” to make, but so worth it. If you have hearty appetites – that’s this house! – plan on 9 servings instead of twelve. You might want two of these delicious casseroles for a brunch buffet because they will be back for more! You could brown the sausage ahead of time to make things a little easier. Also, buy the crescent sheets if you can find them. I don’t find them in every store – and sometimes a store that had them before, doesn’t have them when I am looking. I use a large cutting board, to seal the perforations of the crescent ROLLS, then turn the whole thing upside down over the casserole to peel the dough off the board onto the top of the casserole. The spreadable cheese comes in different sized containers, depending on the brand. This time I used Rondele garlic and herb, which was in an 8 ounce container and used about ¾ of it. Allouette is another brand, usually in a 6-7 ounce container, which also works well. Using an offset spatula (like a frosting spatula) works great for spreading the cheese.

You can’t really taste the mushrooms – Bytes didn’t even notice they were there and he is NOT a mushroom fan! – but they add a nice depth to the overall flavor and texture. You can leave them out or substitute your choice of veggie. In fact, you could leave out the sausage and make the casserole entirely veggie! The egg wash makes the finished casserole pretty deep golden brown and makes the top crust moist which enhances the overall flavor and texture. And yes, it does reheat beautifully in the microwave next day – just in case there are leftovers.

Cheesy Crescent Scrambled Egg Casserole
Cook time
Total time
A deliciously layered breakfast casserole -- savory and filling!
Recipe type: Breakfast
Serves: 12 medium servings
  • 8 ounce sausage, cooked and crumbled
  • 6 medium green onions, thinly sliced
  • ½ cup mushrooms, coarsely chopped
  • 2 Tablespoons butter
  • 9 eggs
  • 3 Tablespoons milk
  • 2 can crescent sheets (or rolls)
  • 1 6 ounce container spreadable cheese, such as Rondele garlic and herb
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste
Optional topping
  • 1 beaten egg
  • 2 tablespoons grated Parmesan cheese
  1. Set out spreadable cheese to reach room temperature ahead of time.
  2. Preheat oven to 375 degrees. Spray a 9x13 pan with cooking spray.
  3. Cook and crumble the sausage. Drain any excess fat.
  4. While sausage is cooking, saute the chopped green onions and mushroom in the butter, over medium heat and stirring occasionally, until they are just softened.
  5. In the meantime, whisk together the nine eggs with 3 tablespoons of milk. Add to sauted vegetables. Season with salt and pepper.
  6. Lower the heat and gently scramble the eggs for 2-3 minutes, until they are just barely cooked. Eggs will still be soft. Remove from heat.
  7. Press one can of crescent sheets into baking pan, covering the bottom and about halfway up the sides. If using crescent rolls, seal the perforations as you go.
  8. Spread the softened cheese evenly over the crescent crust.
  9. Spoon the gently scrambled eggs over the cheesy crust.
  10. Spoon sausage over the eggs evenly and sprinkle shredded cheese over the whole filling.
  11. Unroll the second can of crescent dough and place on top, stretching to fit and tucking excess down the sides. If using crescent rolls, seal the perforations first on a silicone baking mat or a nylon cutting board and then transfer to top of casserole.
  12. If using the optional topping, beat the egg with a fork in a small bowl and brush over the top of the casserole. Sprinkle with Parmesan cheese.
  13. Bake at 375 degrees for 25 minutes.

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Twelve Days of Christmas Cookies 2014

12 Days of Christmas Cookies -- A Pinch of Joy
12 Days of Christmas Cookies -- A Pinch of Joy

A dozen great cookie recipes to make your holidays merry and bright! 

1.  Fruitcake cookies      
2.  Minty Christmas Cookies
3.  Pineapple Walnut Cookies
4.  Red Velvet Cookies with white chocolate and walnuts
5. Toffee Crisps
6.  Cherry Almond Chews
7.  Maple Caramel Swirl Cookies
8.  Crescent Mini chip Cookies 
9.  Butterscotch Pecan Softies – no bake
10.  Peppermint Chocolate Thumbprints
11. Almond Coconut Crunch Cookies
12.  Polka Dot Macaroons
Super Delicious Big Batch Cookies   A unique, crispy shortbread type cookie textured with oatmeal, coconut and chocolate chips.
Macaroons and Chocolate — Chewy Coconut macaroons dipped in smooth chocolate 
THE Best Easy Gift Fudge —  It only takes 5 minutes to stir and slice this creamy rich fudge (plus a couple hours in the fridge)
No Bake Chocolate Gems — a chocolatey, chewy sweet treat that is so easy to make anytime
Peanut Butter Chocolate Bars —  tastes just like the peanut butter cups in the bright orange wrapper

The Twelve Days of Christmas Cookies 2014 -- A Pinch of JoyFor more sweet recipes check the A Pinch of Joy Desserts and Sweets gallery.

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Maple Glazed Baby Carrots

Maple Glazed Baby Carrots -- A Pinch of Joy
Maple Glazed Baby Carrots -- A Pinch of Joy

They are really good, my sister Vee said, when telling me about the glazed carrots she’d made. That was a couple of years ago and I’ve had the recipe in my “let’s try this” stack ever since. Last time we visited her family, she made Maple Glazed Carrots with Pecans. And she was right – again! They are good! But let’s just keep that between us okay – she doesn’t need to go gettin’ the big head!*

I’ve gotten lazy and grab a package of frozen vegetables to microwave instead of cooking the real deal. This recipe starts with baby carrots – no need to peel and slice. Put a cup or so of water in a medium pan, add carrots, cover and bring to boil. Steam/boil until carrots are crisp tender when pierced with a fork. That only takes about 15 minutes. So easy, it was not worth the fussin’ on my part –. The glaze is simple.   The predominate flavor is the maple as the dressing just enhances it without competing or changing it. Glaze the carrots, add nuts and you have an impressive dish. That is really, really good.

*I worked for a season in a children’s program with an elderly volunteer who was a gifted teacher. She could explain complex things so simply anyone could get it, keep the room organized and things moving. But she did not believe in praising children because, she said, they would get the “big head”. I think we all need to hear appreciation. Vee, here is yours! And thanks for sharing!

Maple Glazed Baby Carrots
An impressive dish for holidays and guests -- or just the family. Impressive and delicious!
Serves: 8 servings
  • 1 cup water
  • 2 pounds baby carrots
  • ¼ cup light catalina dressing
  • ¼ cup maple flavored syrup
  • 2 tablespoons butter
  • ½ cup coarsely chopped pecans
  1. Put water in medium pan, add carrots and cover. Cook 12 –14 minutes or until tender, then drain.
  2. Mix dressing and syrup, stirring frequently, until glaze is thickened.
  3. Add carrots and butter. Stir until butter is melted and carrots are covered with glaze.
  4. Add pecans and stir to distribute.
Nutrition Information
Serving size: ½ cup

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