I bring together a comforting breakfast casserole with a buttery crescent-roll base, savory sausage, melty cheese, and fluffy eggs—all ready in under an hour and effortlessly baked to golden perfection.
Why I’ll Love This Recipe
I adore how I can make this savory casserole ahead of time—prep it one night and pop it in the oven the next morning. The basic pantry staples—crescent rolls, eggs, meat, and cheese—come together in a satisfying, crowd-pleasing dish. It’s become a go-to when I’m feeding my family or hosting brunch—so simple, yet so delicious and nostalgic.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
I typically gather:
• Ground breakfast sausage
• Refrigerated crescent roll dough (8 oz tube)
• Large eggs
• Milk
• Salt
• Ground black pepper
• Grated Colby‑Jack cheese (or cheddar or fiesta blend)
directions
I preheat the oven to 375 °F. Then I press the crescent roll dough into the bottom of a greased 13×9‑inch baking dish, sealing the seams. I cook the sausage, drain it, and layer it over the dough along with half the cheese. In a bowl, I whisk eggs, milk, salt, and pepper, pour that mixture over the sausage and cheese, then top with the remaining cheese. I bake it uncovered for 35–40 minutes, until a knife comes out clean and the top is golden. I let it rest 5‑10 minutes before slicing.
Servings and timing
This makes enough to feed about 8–10 people—perfect for a brunch crowd. I usually prep in just 10–15 minutes, then bake for about 35–40 minutes for a total time of roughly 45–55 minutes.
storage/reheating
I let it cool completely and store it in the fridge for up to 3 days in an airtight container. It reheats beautifully—microwave is quick, or I warm portions in the oven. If I freeze it, I wrap it tightly in foil and store it for up to 2 months, then thaw overnight before reheating.
Variations
For cheese, I sometimes use cheddar, Monterey jack, or even a Mexican cheese blend. If I need a lighter option I’ll use dairy-free milk like almond or oat, though whole milk delivers the richest result. If crescent dough isn’t available, I’ve used pizza dough or thawed puff pastry instead.
FAQs
What kind of crescent roll dough is best?
I use regular refrigerated crescent roll dough—Pillsbury or store brands work well. I avoid flavored varieties for consistent results, and I keep the dough cold until ready to use.
Can I make this the night before?
Yes—I assemble it, cover it, and refrigerate. In the morning I bake it, adding 5–10 extra minutes if needed.
How do I know when it’s done?
It’s done when the top is golden and firm, a knife inserted in the center comes out clean, and the edges pull away slightly from the pan.
What can I serve this with?
I love serving it with fresh fruit like berries or citrus, crispy hash browns, yogurt parfaits, or a light green salad—especially when I want a balanced brunch spread.
How long does it last in the fridge?
I keep leftovers in the fridge for up to 3 days—still delicious when reheated gently.
Can I freeze the casserole?
Absolutely. After it cools, I wrap it tightly in foil and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
What if I don’t have milk?
I’ve used non-dairy milks like almond or oat successfully—whole milk gives the creamiest result, though.
Is this kid-friendly?
Totally. The combination of creamy, cheesy, buttery flavors is always a hit with family and kids alike.
Can I reduce the recipe?
I haven’t halved it formally, but readers have, and it works—just adjust baking time to ensure it sets properly.
Conclusion
I love how this savory crescent roll breakfast casserole feels like tradition, without any fuss. It’s comforting, makes-ahead friendly, and full of familiar flavors that everyone loves—even better with minimal effort. I find myself making it for leisurely weekend mornings or holiday brunches—it never fails to deliver warm, cheesy, nostalgic goodness.
Print
Savory Crescent Roll Breakfast Casserole
- Total Time: ~1 hour
- Yield: 4 servings
Description
An inviting crescent roll breakfast casserole that layers savory breakfast sausage, fluffy eggs, melty cheese, and delicate crescent roll dough for an effortless and crowd-pleasing morning meal perfect for holidays or weekend brunch.
Ingredients
1 lb ground breakfast sausage
8 large eggs
1 (8‑oz) tube crescent roll dough
½ tsp salt
¼ tsp ground black pepper
1 cup Colby‑Jack cheese, grated
1 cup milk
Instructions
Preheat oven (temperature—likely around 375 °F based on similar recipes) and grease a baking dish.
Roll out the crescent dough in the dish, pressing seams together to form a smooth base.
Cook sausage until browned, then crumble and drain.
Whisk together eggs, milk, salt, and pepper.
Layer the cooked sausage over the dough, sprinkle cheese evenly, then pour the egg mixture over top.
Bake until the eggs are set and the casserole is golden—typically around 25–40 minutes depending on oven and thickness.
- Prep Time: ~15 minutes (inferred from similar casseroles)
- Cook Time: ~35–45 minutes (inferred)
- Category: Breakfast
- Method: Baking
- Cuisine: American
