Italian Sausage and Spinach Crescent Casserole
Looking for something easy and impressive to serve at your next brunch? This Italian spin on a traditional strata, packed with sausage, spinach and Parmesan cheese, will certainly fit the bill.
Ingredient
- 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 1 lb bulk mild Italian sausage
- 1 medium onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 bag (5 oz) baby spinach
- 6 eggs
- 1 cup heavy whipping cream
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Direction
- Heat oven to 375°F. Bake crescent rolls as directed on cans. Remove from cookie sheets to cooling rack. Cool completely, at least 30 minutes.
- Meanwhile, in 12-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes or until no longer pink; drain. Reduce heat to medium. Add onion, garlic and pepper flakes; cook 3 to 5 minutes, stirring occasionally, until onions are softened. Add half of the spinach; cook and stir 1 to 2 minutes or until spinach has wilted. Repeat with remaining half of spinach.
- Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut or tear each cooled crescent roll into 3 pieces, and place in baking dish. Arrange sausage mixture over crescent pieces in baking dish.
- In medium bowl, beat eggs, whipping cream, 1/2 cup of the Parmesan cheese, the salt and pepper. Pour over crescent pieces and sausage mixture in dish; carefully stir to distribute mixture and coat with egg mixture.
- Sprinkle remaining 1/4 cup Parmesan cheese over top. Bake 25 to 30 minutes or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.
