CRESCENT ROLL BREAKFAST CASSEROLE
This Crescent Roll Breakfast Casserole is easy, cheesy, and perfect for busy mornings. Made with eggs, sausage, and flaky crescent rolls, it's a hearty and satisfying dish for breakfast, brunch, or holiday mornings.
Ingredients
- 1 tube 8 oz refrigerated crescent roll dough
- 1 pound breakfast sausage
- 6 large eggs
- ½ cup milk
- 1 cup shredded cheddar cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- 2 tablespoons chopped green onions optional, for garnish
Instructions
Preheat the Oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Cook the Sausage:
- In a skillet over medium heat, cook sausage until browned and cooked through. Drain excess grease.
Prepare the Crescent Base:
- Unroll crescent dough and press into the bottom of the baking dish, sealing the seams to form a crust.
Add the Layers:
- Sprinkle cooked sausage evenly over the dough. In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder. Pour over the sausage. Top with shredded cheese.
Bake the Casserole:
- Bake for 30–35 minutes or until the eggs are set and the top is golden. Let cool slightly, then slice and serve. Garnish with green onions, if using.
Notes
Make Ahead: Assemble the night before, cover, and refrigerate. Bake in the morning.
Customizing the Flavour: Swap sausage for bacon, ham, or turkey sausage. Add bell peppers, mushrooms, or spinach.
Serving Suggestions: Serve with fruit, hash browns, or a light salad.
Allergy-Friendly Options: Use gluten-free crescent dough and dairy-free cheese/milk as needed.
Storage Tips: Store leftovers in the fridge for up to 4 days. Reheat in the oven or microwave.