Instructions

  • Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
  • Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible. Then bake for 5 minutes.
  • In a large skillet, cook the breakfast sausage, crumbling as you go, until no longer pink.
  • Meanwhile, in a large bowl, whisk together the eggs and egg whites. Then whisk in the milk, ranch seasoning mix (or onion powder, garlic powder and salt) and black pepper.
  • Spread the sausage evenly over the dough, then sprinkle half of each cheese over top. Pour the egg mixture over the sausage then sprinkle with the remaining shredded cheese.
  • Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Top with hot sauce, ketchup or mustard and enjoy!

Ingredients

  • 1 (8-oz.) can crescent rolls
  • 1 lb. lean turkey breakfast sausage
  • 4 large eggs
  • 3/4 cup egg whites (180g) or 4 extra eggs
  • 1.25 cup milk of choice (300g)
  • 1 Tbsp ranch seasoning mix or 1 tsp each:salt, garlic, onion powder
  • 1/4 tsp black pepper
  • 1/2 cup shredded low fat sharp cheddar cheese (56g)
  • 1/2 cup shredded monterey jack cheese (56g)

Nutrition Information

Serving: 1/8 of casserole (168g), Calories: 290kcal (15%), Carbohydrates: 13g (4%), Protein: 22.5g (45%), Fat: 16.5g (25%), Saturated Fat: 4.4g (28%), Fiber: 0.2g (1%), Sugar: 3.3g (4%)