Easy Crescent Egg Bake

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Here's the deal, anything with egg is totally hit or miss for me. I can love eggs for months, and then randomly I hate them for weeks. Is anyone else that way? I don't know why, but that's just how I've always been! Needless to say, I don't make a ton off egg heavy recipes.

But when I want eggs, I crave them. So I threw this together with what I had at home! I had left over crescent rolls from Christmas Eve, extra turkey sausage from the lasagna soup, and some eggs and veggies, which really is all you need! I'm sure this has been done a ton of different ways, so just use this as a base and throw in whatever you have/like!

I do have an egg bake recipe on my blog from a couple of years ago, and I do love it, but today's recipe just has so much more substance and flavor! This has sausage and crescent rolls, so I feel like it satisfies just little bit better!

For the longest time I was trying to think of how to describe this recipe and it finally came to me today: it's like if a quiche, and Starbucks egg bites had a baby. It's so good, and remember this is coming from someone who doesn't always love eggs.

This recipe makes 8 huge servings, and I finished it all by myself in 4 days, if that tells you anything! I'll even go out on a limb and say I was craving it.

I know many of you are participating in Madeline's Tighter Together challenge, and if you are, you're probably counting macros. In that case, you'll love this recipe even more. It's packed with protein!

What You'll Need

  • eggs

  • milk

  • shredded cheese

  • crescent rolls

  • bell peppers

  • onions

  • breakfast sausage

This recipe is satisfying, high in protein, and the perfect recipe to meal prep! It makes 8 big servings, and it'll last you all week long! Just pop it in the microwave each morning and you're good to go. I describe it as a mix between a Starbucks egg bite, and a quiche! It's cheesy, filling, and the crescent roll crust is a game changer.

  • 8 eggs

  • 2 cups almond milk

  • 1 cup part skim shredded mozarella cheese

  • 1 tube crescent rolls

  • 1 cup chopped onion

  • 1 cup chopped bell peppers

  • 1 lb breakfast turkey sausage (I use the Honeysuckle brand)

  1. Preheat your oven to 375 degrees.

  2. In a large skillet, cook the breakfast sausage and break it up into crumbles.

  3. Add in the peppers and onions, and cook until soft.

  4. While your sausage and veggie mixture is on the stove, whisk together your milk, eggs, and cheese. Add salt and pepper to taste, then set aside.

  5. Grease a 9x13 baking dish, and unroll your crescent dough into the bottom. Press the seams together to seal them.

  6. Layer in sausage/veggie mixture, then pour egg mixture on top.

  7. Cook for about 45 minutes or until the eggs are fully cooked.

Macros (Makes 8 Servings)

  • 299 calories

  • 16.5g carbs

  • 16g fat

  • 22g protein

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