Preheat the oven to 350 degrees.
Using a casserole pan approx 11×13, butter the bottom and sides. Using 2 Pillsbury crescent rolls (I used the reduced fat type), unroll and lay out the dough flat against the bottom and up the sides of the pan. Poke holes in the dough using a fork to help it from puffing up with baking. Pre-bake in the oven for 30 minutes, until lightly golden brown.
1lb italian sausage- mild or spicy depending on taste
1 tsp fennel seeds
1 oz sherry
¼ tsp crushed red pepper flake
¼ c maple syrup
Brown sausage in a pan with casing on over medium-high heat. You don’t really need any oil in the pan, because the fat will render from meat for it to cook in. When the sausage is almost done browning, add fennel seeds.
Deglaze the pan with a splash of sherry, then place the sausage with any liquids in the food processor. Pulse until the sausage is in a medium crumble, then add the red pepper flake and maple syrup and pulse to combine.
In a medium sized bowl, wisk together:
2 whole eggs
1 C egg whites (liquid)
2 C half and half or heavy cream
2 C cheese (reserve 1/2 C to top casserole) You can use cheddar, mexican blend, provolone, gruyere, or any type of cheese you have in your refrigerator.
Once browned, remove the pan from the oven and place the sausage crumble on top of the flat crescent rolls. Then pour in the egg mixture and sprinkle the rest of the cheese over the top.
Return the casserole back into the oven for an additional 50 minutes at 350 degrees.
Let the casserole set and cool and bit prior to serving. The casserole can be cut into little breakfast squares or be cut into larger pieces.