Crescent Roll Breakfast Casserole
This hearty breakfast casserole combines flaky crescent roll dough with savory sausage, eggs, and cheese to create a delicious meal that's perfect for busy mornings, weekend brunches, or holiday gatherings.
Equipment
- 9x13-inch Baking Dish
- Large Skillet
- Medium Bowl
Ingredients
- 2 cans refrigerated crescent roll dough 8 oz each
- 1 pound breakfast sausage can substitute turkey sausage for a lighter option
- 6 large eggs
- 1/2 cup milk whole milk gives the richest texture, but any variety works
- 1 cup shredded cheddar cheese sharp cheddar provides the most flavor
- 1/2 cup shredded mozzarella cheese adds that stretchy, gooey texture
- 1 small onion diced (about 1/2 cup)
- 1 bell pepper diced (red adds nice color, but any color works)
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional, for a touch of heat
- cooking spray or butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or butter.
- In a large skillet over medium-high heat, cook the breakfast sausage, breaking it into crumbles as it cooks. When halfway cooked (3-4 minutes), add the diced onion, bell pepper, and minced garlic.
- Continue cooking until the sausage is no longer pink and the vegetables are softened, about 3-4 more minutes. Drain any excess grease.
- Unroll one can of crescent roll dough and press it into the bottom of the prepared baking dish. Seal the perforations with your fingers to create a solid base.
- Spread the cooked sausage and vegetable mixture evenly over the crescent roll base.
- In a medium bowl, whisk together eggs, milk, salt, pepper, dried oregano, and red pepper flakes (if using) for about 30 seconds. Pour this mixture evenly over the sausage layer.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the egg mixture.
- Unroll the second can of crescent roll dough and carefully place it over the cheese layer. Seal the perforations and gently press the edges to the sides of the dish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the egg mixture is set. If the top starts to brown too quickly, loosely cover with aluminum foil.
- Allow the casserole to rest for 5-10 minutes before cutting and serving.
Notes
- Make-Ahead: Assemble the casserole the night before, cover, refrigerate, and add 5-10 minutes to the baking time when cooking from cold.
- For a lighter version, use turkey sausage, low-fat cheese, and a mixture of whole eggs and egg whites.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freeze individual portions wrapped in plastic wrap then foil for up to 2 months.
- For a lighter version, use turkey sausage, low-fat cheese, and a mixture of whole eggs and egg whites.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freeze individual portions wrapped in plastic wrap then foil for up to 2 months.
Nutrition
Calories: 375kcalCarbohydrates: 24gProtein: 18gFat: 23gSodium: 720mgFiber: 1gCalcium: 15mgIron: 10mg
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