Crescent Roll Breakfast Casserole for 10 People Baked

Instructions:

1. Place the 1 lb ground pork sausage and 6 strips of diced bacon in a cold skillet, then turn the heat to medium high. Cook for 8-10 minutes until the meat is deeply browned and crispy. Remove the meat with a slotted spoon, leaving about a tablespoon of fat in the pan.
2. Add the 0.5 cup diced yellow onion and 0.5 cup red bell pepper to the hot skillet fat. Sauté for about 5 minutes until the onions are translucent and the peppers have softened. Scrape the bottom of the pan to get those fond bits of flavor.
3. Preheat your oven to 375°F. Unroll the 16 oz of crescent roll dough and press it into the bottom of a 9x13 inch baking dish. Pinch the seams together firmly to create a solid sheet so the eggs don't leak underneath.
4. Carefully spread the 8 oz of softened cream cheese over the raw dough. Use the back of a spoon to get an even layer. This doesn't have to be perfect, but you want to cover as much surface area as possible to protect the dough.
5. Scatter the cooked sausage, bacon, onions, and peppers evenly over the cream cheese layer. Ensure you get into the corners so every slice is packed with flavor.
6. In a large bowl, whisk together the 8 large eggs, 0.5 cup heavy cream, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Whisk for about 2 minutes until the mixture is pale yellow and slightly frothy.
7. Pour the egg mixture slowly over the meat and veggies. Top the entire dish with the 2 cups of shredded sharp cheddar cheese.
8. Slide the dish into the oven and bake for 30-35 minutes until the cheese is bubbling and the center no longer wobbles when shaken. If the edges brown too fast, tent them with foil.
9. Remove the casserole from the oven and sprinkle with 1 tbsp of fresh chives. Let it sit for 10 minutes before slicing. This allows the custard to finish setting through carryover cooking.