An easy breakfast casserole with a crescent roll crust filled with breakfast sausage, eggs and cheese.
This sausage, egg and cheese casserole is super easy to throw together. It’s made with simple ingredients, it feeds a ton of people and the whole family will absolutely love it.
What sets this one apart from other breakfast casseroles is that it uses crescent roll dough to make the crust. I prefer using Pilsbury crescent roll dough, but to make it easy on yourself, you can most likely use any brand and even the store brand works.
Table of Contents:
The nice thing about this sausage breakfast casserole is that you can make it ahead of time and either bake it the next morning or go ahead and bake it right then and heat it up the next day.
Leftovers are just as amazing as freshly baked. You can cut slices of the casserole and heat it in the microwave.
I personally love this with a little sour cream, sliced black olives and some salsa.
Now let’s talk about just some of the ingredients that are in this sausage, egg crescent roll casserole. (The printable list of all ingredients are in the recipe card below.)
Breakfast sausage: This recipe calls for ground pork breakfast sausage. You can use whatever brand you prefer. I used the regular Jimmy Dean breakfast sausage, but you could also use the special seasonings type or any other flavor you like.
I probably wouldn’t use the maple-flavored sausage as that might make for a weird taste when combined with the eggs and cheese. You could also use ground turkey sausage if you prefer a more healthy option.
Crescent roll dough: You’ll need this to make the dough crust. It’s super quick and easy to just use the canned crescent roll dough and you can use Pilsbury or the store brand. Either works well.
Eggs: You’ll of course need eggs and this recipe calls for a lot of them…8 to be exact. That’s a lot of eggs, but this casserole will feed a lot of people. And don’t forget that you can always save leftovers in the fridge as this casserole holds up well and can be reheated and eaten later.
Cheese: You can’t forget the cheese as that’s a must in a breakfast casserole. I used shredded colby-jack blend cheese, but fiesta blend cheese would also be good. Feel free to use the cheese or the cheese blend you prefer. Shredded cheddar would work as well.
How to Make this Casserole:
Let’s talk a little about how to make this egg, sausage and cheese casserole with crescent rolls. (The printable instructions are in the recipe card below.)
Preheat the oven to 375 degrees F and spray a 13×9 inch baking dish with cooking spray. Set the dish aside.
Now, cook the breakfast sausage in a large skillet until no longer pink. Make sure to break it into crumbles while cooking, then drain the sausage.
If you’ve never used a ground beef masher…you should get one. They make it so easy to mash up ground beef or sausage. You can grab one here: Ground meat masher tool
Next, take the crescent roll dough out of the tube and set it into the sprayed baking dish. Make sure to seal the seams. Just use your fingers to sort of mash them together.
Now, sprinkle the cooked and drained sausage and only about half of the cheese onto the crescent roll dough. Make sure to spread it out evenly.
Next, take a mixing bowl and add the eggs, milk, salt and pepper, then whisk the mixture well.
Pour the egg mixture over the sausage and cheese and sprinkle the last cup of cheese over the top.
Bake this casserole, uncovered, for approximately 35-40 minutes. You can check to see if it’s done by inserting a knife into the center. If it comes out clean or with no raw egg on the knife, then it’s ready.
Be sure to let the casserole sit for about 5-10 minutes before slicing.
Feel free to add the toppings of your choice. I think this casserole is really good with salsa or sliced tomatoes, sour cream and black olives.
Tips & FAQs:
This recipe calls for bulk breakfast sausage, which is the ground sausage, not the link sausage. You can use any flavor you like, but probably not the maple flavor as that would be weird with the eggs. I personally like Jimmy Dean or Owens sausage.
Probably. I’ve used both the Pilsbury brand and a store brand and both worked well.
You can check for doneness by inserting a knife into the center. If it comes out clean or with no raw egg on the knife, it’s ready.
I’m not sure how that would turn out as I haven’t tested it out.
Of course! Use whatever type of cheese you prefer.
I wouldn’t freeze this casserole as it may cause the texture of the eggs to change. You’re welcome to try it, but I think it would be better fresh.
Store this casserole well covered in the refrigerator for up to 3 days. I just covered the casserole dish with plastic wrap well and it stayed fresh. When ready to eat, warm up slices in the microwave.
This casserole is best served fresh and right out of the oven, but if you have leftovers, it’s also good when warmed up in the microwave.
This casserole is also good with salsa, sliced tomatoes, sour cream and black olives. You can eat this in the morning for a hearty breakfast with a nice cup of coffee, or it’s also great for lunch or dinner.
Feel free to add chopped onions and green and red peppers to this if desired.
Supplies used for this recipe:
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Easy Breakfast Casserole with Crescent Rolls
- 1 pound bulk breakfast sausage
- 1 8 ounce tube refrigerated crescent roll dough
- 8 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon crushed pepper
- 2 cups shredded colby-jack blend cheese (fiesta blend or cheddar cheese is also good)
- Preheat the oven to 375 degrees F. Spray a 13×9 inch baking dish with cooking spray and set aside.
- Cook the breakfast sausage in a large skillet until no longer pink, making sure to break it into crumbles. Drain the sausage.
- Remove the crescent roll dough from the tube and set it into the sprayed baking dish. You want to line the bottom of the pan with the dough. Make sure to seal the seams.
- Sprinkle the cooked sausage and only half the cheese onto the crescent roll dough evenly.
- In a large bowl, add the eggs, milk, salt and pepper and whisk well.
- Pour the egg mixture over the sausage and cheese.
- Sprinkle the last cup of cheese over the top.
- Bake, uncovered for approximatly 35-40 minutes. You can check for doneness by inserting a knife into the center. If it comes out clean or with no raw egg on the knife, it's ready.
- Let the casserole sit for about 5-10 minutes before slicing. This casserole is also good with salsa, sliced tomatoes, sour cream, green onions and black olives.
How to Share
I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!