Start your day off right with our Crescent Roll Breakfast Casserole—sausage, eggs and cheese are loaded onto a flakey crescent roll crust and baked to bubbly perfection. This egg casserole is sure to become a family favorite that will have everyone rushing to the breakfast table in excitement!
Contents
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Why You Will Love This Breakfast Casserole
- VERSATILE – This is the perfect casserole to customize to your own liking and dietary preferences. Read below for some inspiration.
- EASY TO PREPARE – With just a few simple steps and a quick prep time, this casserole comes together quickly, making it perfect for busy mornings or lazy weekends when you want a delicious breakfast or brunch without spending hours in the kitchen. And it your looking for another easy breakfast, set it and forget it with our Crock Pot Breakfast Casserole.
- ONE WORD: LEFTOVERS! – This breakfast casserole keeps well in your refrigerator and is easy to heat up for a quick, hearty breakfast or a yummy meal in no time!
Crescent Roll Breakfast Casserole Ingredients:
- REFRIGERATED CRESCENT ROLLS – You can find them in the refrigerated section of your grocery store. It’s the cardboard tube you need to break open.
- PORK SAUSAGE – Also called breakfast sausage. Any brand is fine.
- SHREDDED CHEDDAR CHEESE – We always recommend shredding your own cheese rather than using the pre-shredded stuff at the store.
- 6 LARGE EGGS –
- MILK – Stir it in with the eggs to make them creamier. You can use skim milk to make this dish a little lighter. Or whole milk or half and half to make it a little richer.
- SALT AND BLACK PEPPER – Season to taste.
How To Make Crescent Roll Breakfast Casserole
- Preheat oven to 375 and lightly grease a 9×13 baking dish. Unroll crescent rolls, keeping them in a single sheet as best as possible and place into the bottom of the greased pan.
- Using your fingers, gently press the seams together and spread the dough into the bottom of the pan.
- Use a fork and prick holes into the dough. Bake for 7 minutes. Dough will not be cooked through.
- In a large skillet over medium high heat, brown sausage until no longer pink and drain grease.
- Sprinkle cooked sausage crumbles on top of the crust. Top with cheese.
- In a large bowl, whisk together eggs and milk and season with salt and pepper.
- Pour the egg mixture on top of the sausage and cheese and return to the oven.
- Bake for 17-22 minutes or until the eggs are set. Remove from oven and slice before serving.
Storage, Leftovers and Reheating
You can store leftovers in an airtight container in your refrigerator. Leftovers should stay good in your fridge for about 4 days. This casserole reheats great in the microwave. I would not freeze a Crescent Roll Breakfast Casserole. Upon thawing, the crescent roll will get soggy.
Notes, Tips and FAQs
- MAKE SURE YOU GREASE YOUR PAN – Serving will be a lot easier if you grease your pan before putting the crescent roll dough in there.
- VEGETARIAN CASSEROLE – Hold the sausage and load your casserole with onions, bell peppers, spinach, mushrooms and any other veggie that sounds good.
- GIVE IT SOME TEX-MEX FLAIR – Spice it up with some diced green chilies, black beans, corn, and pepper jack cheese, topped with salsa and avocado for extra flavor.
- CHANGE THE CHEESE – We used cheddar cheese but you can use Monterey Jack Cheese, Swiss, Cheddar Jack or even Pepper Jack for a little kick.
- CHANGE THE MEAT – Not a fan of sausage? No problem, you can put cubed ham in there, or even ground beef, ground chicken, ground turkey or bacon.
- HOW DO I KNOW IF MY CASSEROLE IS DONE? – Stick a knife in the middle, if it comes out with runny egg on it, it needs a couple more minutes. If the top starts getting burnt before it’s done, cover it with aluminum foil.
LOOKING FOR SOME MORE GREAT COMFORT FOOD BREAKFAST RECIPES? CHECK OUT:
We hope you enjoy this Crescent Roll Breakfast Casserole Recipe. Please leave us a comment and let us know how it turned out for you! Happy Eating.
Crescent Roll Breakfast Casserole
Servings 14 people
Start your day off right with our Crescent Roll Breakfast Casserole—sausage, eggs and cheese are loaded onto a flakey crescent roll crust and baked to bubbly perfection. This egg casserole is sure to become a family favorite that will have everyone rushing to the breakfast table in excitement!
Ingredients
- 1 tube 8 oz, refrigerated crescent rolls
- 1 lb ground pork sausage
- 2 cups shredded cheddar cheese
- 6 eggs
- 1 cup milk
- salt and pepper
Instructions
- Preheat oven to 375 and lightly grease a 9x13 baking dish. Unroll crescent rolls, keeping them in a single sheet as best as possible and place into the bottom of the greased pan.
- Using your fingers, gently press the seams together and spread the dough into the bottom of the pan.
- Use a fork and prick holes into the dough. Bake for 7 minutes. Dough will not be cooked through.
- In a skillet over medium high heat, brown sausage until no longer pink and drain grease.
- Sprinkle cooked sausage crumbles on top of the crust. Top with cheese.
- Whisk together eggs and milk and season with salt and pepper.
- Pour on top of the sausage and cheese and return to the oven.
- Bake for 17-22 minutes or until the eggs are set. Remove from oven and slice before serving.
Nutrition
Calories: 232kcal
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