Rich Eggy Sausage Breakfast Casserole

Ingredients

• 2 packages refrigerated crescent rolls
• 16 ounces bulk pork sausage
• 12 large eggs
• 2 cups shredded medium cheddar cheese
• 1 tsp dried mustard
• 6 thyme sprigs worth of fresh thyme leaves

Directions

1. Prepare the refrigerated crescent rolls as directed on the package, then set them aside to cool. Once cooled, pull each crescent roll into at least 4 pieces.
2. Heat the oven to 350 degrees F. Grease the baking dish.
3. Cook the sausage in a medium sauté pan until browned. Take it out of the pan and put it aside.
4. Crack all 12 eggs into a large bowl. Add salt, dry mustard and fresh thyme leaves, then whisk until everything is well combined.
5. Stir in the cheese and torn crescent roll pieces, mixing well. Fold in the sausage, then transfer the egg, sausage and cheese mixture to the prepared baking dish.
6. Let the casserole rest for at least 30 minutes and up to 24 hours.
7. Bake for about 45 minutes, until the top is nicely golden and the casserole looks set all the way through.