2Brown the sausage in a pan and drain excess grease once it’s cooked.
3Return the sausage to the warm pan and mix in the cream cheese.
4Grease an 8×10 baking pan.
5Unroll the crescent rolls until they lie flat and line the baking pan with the dough. Press the edges together and bring the dough slightly up the sides of the pan. Save some strips for the top.
6In a mixing bowl, whisk together the eggs, salt, pepper, Tobasco, and Tony’s. Any seasoning is great here, have fun with it.
7Pour the sausage and cream cheese mixture over the dough in the baking pan, spreading evenly.
8Sprinkle the cheddar cheese over the sausage mixture.
9Pour the eggs over the sausage and cheese evenly.
10Place the remaining strips of dough over the eggs.
11Bake, uncovered, for approximately 30 minutes. Remove from oven, cover with foil, and bake for another 15-20 minutes, until a knife pulled through the casserole doesn’t show any egg running.
12Cut into squares and serve warm.
13This is also great with ham and other vegetables, like bell peppers. Salsa mixed into the eggs is a great addition. The dough and sausage portion can be done the night before, saving some time in the morning.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Making breakfast for a large group of people can be a lot of work. Luckily you can simplify things by prepping the meal ahead of time. In this video recipe, Amy Wisniewski from the CHOW Test Kitchen makes our easy, Cheesy Sausage Breakfast Casserole recipe, a quick, delicious dish you'll be proud to serve your brunch guests for the holidays or any time of the year.