Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
Prepare crescent dough:
Unroll the crescent dough and press it into the bottom of the prepared dish, sealing the seams.
Cook the sausage and veggies:
In a skillet, cook the Italian sausage until browned. Add chopped onion and bell pepper and cook until softened. Drain any excess fat.
Assemble the casserole:
Spread the cooked sausage and veggies evenly over the crescent dough.
Pour marinara or pizza sauce on top.
Sprinkle mozzarella and Parmesan cheeses evenly.
Prepare egg mixture:
In a small bowl, whisk together eggs, milk, Italian seasoning, salt, and pepper.
Pour evenly over the casserole.
Bake:
Bake for 25–30 minutes, or until the casserole is set, eggs are cooked through, and the cheese is melted and golden.
Serve:
Garnish with fresh basil or parsley if desired. Slice and serve warm.
Tips:
You can swap Italian sausage for cooked bacon, ham, or even cooked ground beef.
Add extra veggies like spinach, mushrooms, or zucchini for a healthier version.
Leftovers reheat well in the microwave or oven.
If you want, I can also give you a quick, one-pan version where the crescent dough, sausage, and cheese cook together without pre-cooking the sausage—it’s faster and just as tasty. Want me to share that?
