November 6, 2015

Weekend Brunch Casserole

Name: Weekend Brunch Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 pound ground pork sausage (or chopped ham); 8 oz refrigerated crescent dinner rolls; 8 large eggs (beaten); 2 cups shredded mozzarella cheese; 3/4 cups whole milk; 1/3 cup chopped sweet onion; 1 teaspoon dried parsley; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

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I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with chopped ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious.

(Post modified with new photos on 11/17/23.)

The recipe has been tweaked just a bit to suite our tastes, and I have been serving this recipe to our family for years. It is wonderful and certainly a family favorite.

Usually, I prepare this dish with ground pork sausage, but you may use cubed ham as well.

To make preparation even easier, go ahead and brown the sausage and grate the cheese the night before. Then come morning, all you have to do is assemble the dish and pop it in the oven.

More Egg Dishes to Consider

Ingredients for Weekend Brunch Casserole

(See the full recipe at the bottom of this post.)

ground pork sausage or chopped ham
refrigerated crescent dinner rolls
large eggs
mozzarella cheese
whole milk
sweet onion
dried parsley
kosher salt
freshly ground black pepper

Tips on Making This Casserole

I have used both ground sausage or chopped ham for this recipe. Both are very good. If using ground sausage, I always shop for the lowest fat option I can find.

I like William’s Country Sausage, which has 11 grams of fat. With this brand, you don’t sacrifice any flavor, and it’s not necessary to drain the fat after cooking. A real plus!

If using chopped ham, I like to buy precooked ham pieces, such as Farmland’s Smoked Spiral Ham Slices and Pieces. Simply chop into bite-size pieces and place in your casserole. No need to cook the ham as it’s ready to go.

Now, let’s talk cheese. With this recipe, I like mozzarella best, but I’ve also used Swiss or Monterey Jack. Always buy chunk cheese and grate it yourself.

Yes, shredding the cheese is an added step and takes a bit longer, but it’s also worth the effort. Have you ever wondered why the grated cheese that you buy has a waxy feel to it? Or why it doesn’t melt as good? Hmm. Good questions to ask yourself. And good reasons to stay away from it.

On occasion, I’ve found crescent rolls that are not perforated. This type is perfect for this dish. If you can find it, go for it. It will save you the effort of pinching the seams together.

And finally, use large eggs. Or extra large. Farm fresh, if you have that option. Farm fresh is always best!

Instructions for Making This Recipe

Preheat oven to 425 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Crumble and cook the pork sausage in a medium skillet over medium high heat until browned. Drain the grease. If using precooked ham, chop into bite-sized pieces.

Using a medium or course grater, shred the mozzarella cheese. With a sharp knife on a cutting board, mince the sweet onion.

Assemble the Casserole

Line the bottom of a greased 13×9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with browned sausage or chopped ham.

Sprinkle the grated cheese over the sausage.

In a medium bowl, combine large eggs, whole milk, minced onion, dried parsley, kosher salt and freshly ground black pepper. Mix together until well blended.

Pour egg mixture over the cheese. If desired, sprinkle 1/2 – 1 teaspoon additional dried parsley over the dish.

Bake in preheated oven for 25-30 minutes or until the middle is completely set and no longer jiggly. Let stand 5 minutes before cutting into squares.

Serve hot with your favorite salsa. You may cover and refrigerate any leftovers. This recipe will serve 6-8 people.

Make this Weekend Brunch Casserole for your family, or take it to your next Mother’s Day Brunch. I like to serve fresh fruit and scones with this dish such as Fresh Fruit Cocktail Salad and Mixed Berry Scones.

See more Breakfast Ideas Here.