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quicherole

unccalum avatar
Recipe by
Steven Wilson
@unccalum
Chesterfield, VA

This is sort of a cross between a quiche and a breakfast casserole. The result was DELICIOUS!! Enjoy!!

yield 8 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For quicherole

  • 1 can
    refrigerated crescent rolls
  • 1 lb
    hot sausage
  • 3 md
    redskin potatoes, diced
  • 1 md
    red bell pepper, diced
  • 2 c
    shredded italian blend cheese
  • 6
    eggs
  • 1 c
    heavy cream
  • 1/4 c
    milk
  • 3 Tbsp
    parsley flakes
  • 1 Tbsp
    oregano, dried
  • t tsp
    salt
  • 1 tsp
    black pepper
  • 1 md
    tomato, cut into small bitesize pieces

How To Make quicherole

  • 1
    Spray 9X13 casserole dish with nonstick spray. Spread 1 can of refrigerated crescent rolls in the bottom of the dish, sealing seams to make a bottom crust.
  • 2
    In a frying pan, crumble 1 pound of hot sausage with diced potatoes and bell peppers and cook until sausage is browned and potatoes are tender. Drain grease and cool. Layer the sausage mixture on top of the crescent rolls. Cover sausage with cheese. Place tomato pieces on top of cheese layer.
  • 3
    In a large bowl, whisk together eggs, cream, milk, parsley, and oregano, salt and pepper. Pour into casserole dish, making sure to cover everything well.
  • 4
    Bake at 400 degrees for 20-25 minutes, or until egg mixture is set. Cool 5-10 minutes before cutting.
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