Crescent Roll Breakfast Casserole Recipe
Crescent Roll Breakfast Casserole is a savory, easy-to-make dish packed with eggs, cheese, and sausage—perfect for busy mornings or brunch!
Ingredients
- 1 lb breakfast sausage (I usually go for a mild one, but spicy works great too!)
- 1 can (8 oz) crescent roll dough, refrigerated
- 6 large eggs
- ¾ cup whole milk
- Add salt and freshly ground black pepper to taste.
- 1½ cups shredded sharp cheddar cheese (feel free to mix in a little Monterey Jack if you like it extra cheesy)
Instructions
- Start by preheating your oven to 375°F. Lightly grease a baking dish with a bit of butter or a quick spray of cooking oil to prevent sticking.
- Place a skillet over medium heat and cook the breakfast sausage until fully cooked. Break it up with a spatula as it cooks until it’s browned and fully cooked through. After cooking, remove any excess grease and set the sausage aside.
- In a mixing bowl, beat the eggs and milk together until they are completely combined. Add a pinch of salt and a dash of pepper, or season according to your preference.
- Unroll the crescent dough and lay it flat in the bottom of your greased baking dish. Gently press the seams together so it forms one solid layer.
- Evenly spread the cooked sausage over the dough. Then, pour the egg mixture over everything, making sure it gets into all the corners. Sprinkle a generous layer of shredded cheese on top—cheddar works great, but feel free to use your favorite.
- Bake without a cover for 35 to 40 minutes, or until the eggs are firm and the top is golden brown. Let it rest on a wire rack for about 10 minutes before slicing. This allows it to set properly, making it easier to serve.
- Perfect for weekend brunches or a holiday breakfast—simple, satisfying, and full of flavor.
