Sausage, Egg & Cheese Crescent Roll Breakfast Casserole
Sausage, Egg & Cheese Crescent Roll Breakfast Casserole
Ingredients
For the Breakfast Casserole
1 (8-ounce) tube refrigerated crescent roll dough
½ pound bulk breakfast sausage
12 large eggs
1 cup whole milk
1 cup shredded cheddar cheese, or a cheddar blend
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper
Nonstick cooking spray or a little butter, for the baking dish
Optional Additions
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons sliced green onions
A pinch of crushed red pepper
Extra shredded cheese for the top
Instructions
Preheat the Oven
Preheat the oven to 400°F / 205°C.
Lightly grease a 9 x 13-inch baking dish with cooking spray or butter.
Brown the Sausage
Place the bulk breakfast sausage in a skillet over medium heat.
Cook for about 6–8 minutes, breaking it into small crumbles as it browns.
Continue cooking until no pink remains and the sausage reaches at least 160°F / 71°C.
Drain off the excess grease and set the sausage aside.
Prepare the Crescent Roll Crust
Unroll the crescent dough and arrange it across the bottom of the prepared baking dish.
Press the seams together with your fingers to create one continuous layer.
Gently press some of the dough slightly up the sides of the baking dish.
Protect the Edges
Cover the exposed crescent dough around the edges of the pan loosely with strips of aluminum foil.
This helps prevent the thin edges from becoming overly dark during the relatively long baking time.
Add the Sausage
Scatter the cooked sausage evenly over the crescent dough.
Try to distribute it all the way across the casserole so every serving contains some sausage.
Prepare the Egg Mixture
Crack the eggs into a large mixing bowl.
Add the milk, salt, black pepper, and any optional garlic or onion powder.
Whisk thoroughly until the eggs and milk are completely blended.
Stir in the 1 cup shredded cheese.
Assemble the Casserole
Slowly pour the egg-and-cheese mixture over the sausage.
Use a spoon if necessary to redistribute the sausage so it remains evenly spread throughout the casserole.
Sprinkle a little additional cheese over the top if desired.
Bake
Transfer the casserole to the preheated oven.
Bake at 400°F / 205°C for about 40–45 minutes, keeping the crescent edges protected with foil.
The casserole is finished when the center is puffed and set and no liquid egg remains.
For food safety, the center of an egg casserole should reach about 160°F / 71°C.
If you want additional browning, remove the foil from the edges during the final 5 minutes.
Rest Before Cutting
Remove the casserole from the oven and let it rest for about 10 minutes.
The eggs will settle slightly as they cool, making the casserole much easier to cut cleanly.
Serve
Cut into squares and serve warm.
It pairs especially well with fresh fruit, hash browns, biscuits, salsa, or a little hot sauce.
How the Finished Casserole Should Be
The bottom should have a soft, buttery crescent-roll crust with lightly crisp golden edges.
The egg layer should be tender and fluffy rather than dry, with savory sausage and melted cheese distributed throughout.
The combination should taste rich and comforting but still simple enough for an everyday family breakfast.
Storage and Reheating
Refrigerate leftover casserole in a tightly covered container for up to about 3–4 days.
For individual servings, microwave until hot, usually 45–90 seconds, depending on portion size.
For several servings, cover loosely with foil and reheat in a 325–350°F / 165–175°C oven until warmed through.
This is an especially good make-ahead breakfast because the crescent crust and egg filling both reheat well.