Crescent Roll Breakfast Casserole
This Crescent Roll Breakfast Casserole is a filling breakfast loaded with sausage, eggs, cheese, and buttery crescent rolls.
Equipment
- 9x13 inch baking dish
- Large Skillet
- large bowl
Ingredients
Casserole Ingredients
- 1 package refrigerated crescent rolls 8-ounce
- 1 pound breakfast sausage
- 8 large eggs
- 1.25 cups milk 2%
- 0.75 teaspoon Kosher salt or ½ teaspoon table salt
- 0.25 teaspoon garlic powder
- 0.25 teaspoon ground black pepper
- 0.5-1 cup shredded cheddar cheese
- 0.5 cup shredded monterey jack cheese can substitute for cheddar or mozzarella if preferred
Instructions
Instructions
- Preheat the oven to 375°F. Spray a 9x13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place in the bottom of the baking dish. Press the seams together and press the edges up the sides if excess. Bake 5 minutes.
- In a large skillet, cook and crumble the sausage with a spatula over medium heat. Transfer to a paper towel-lined plate to absorb extra grease.
- In a large bowl, beat the eggs. Whisk in the milk, salt, garlic powder and pepper.
- Sprinkle the sausage over the dough. Spread the cheese evenly over the sausage. Pour the egg over the top.
- Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool a few minutes before serving.
Notes
For variations, you can use sage sausage and Gruyere cheese, swap with diced ham or bacon crumbles, add hot sauce for a kick, or include sautéed vegetables such as onions, bell peppers, or mushrooms. Make-ahead by refrigerating unbaked casserole up to 12 hours. Store leftovers in a covered container in the refrigerator up to 3 days.
Nutrition
Serving: 1pieceCalories: 400kcalCarbohydrates: 25gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 200mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 2mg
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