My mum and I came up with this delicious peach cobbler one night after supper. If you have a sweet hunger, it satisfies you and doesn’t have a lot of calories. A glass baking dish measuring 9 × 11 inches can also be used for this recipe. Enjoy with a little ice cream, if you’d like!
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- nonstick cooking spray
- 1 (8 ounce) package refrigerated crescent rolls
- 1 pound bulk pork sausage
- ½ cup chopped red bell pepper
- ¼ cup chopped onion
- ¼ cup chopped green onions
- ½ cup cream cheese
- 1 teaspoon ground black pepper
- 2 cups shredded Cheddar cheese
- 6 large eggs
- ¾ cup low-fat milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking pan with nonstick spray. Line the bottom of the pan with crescent roll dough, pinching the perforated seams together.
- Heat a large skillet over medium-high heat. Cook and stir sausage, bell pepper, and both onions in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Remove any extra oil from the pan. Stir in cream cheese and black pepper; cook until cream cheese is melted, 2 to 3 minutes. Remove from the heat and let cool slightly.
- Arrange sausage-cream cheese mixture evenly over the dough and sprinkle Cheddar cheese over top. Beat eggs and milk together and pour over the cheese.
- Bake casserole in the preheated oven until the bottom is brown, cheese is melted, and eggs in the center are set, about 30 minutes.
Nutrition Facts
| Calories | 326 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 146 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 11 g |
| Sodium | 674 mg |
| Sugars | 2 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Quick, easy and oh so yummy!!
This recipe makes for a delicious meal. The only substitution I made was green bell pepper since I didn’t have any red bell pepper.