Do you need an easy solution for a filling breakfast? This crescent roll breakfast casserole can be prepared the night before and baked in the oven in the morning. Loaded with sausage, eggs, cheese, and buttery crescent rolls, this simple-to-make breakfast makes any day feel special!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 12
Ingredients
1(8-ounce) packagerefrigerated crescent rolls
1poundbreakfast sausage
8largeeggs
1 ¼cupsmilk, I use 2%
¾teaspoonKosher salt, or 1/2 teaspoon table salt
¼teaspoongarlic powder
¼teaspoonground black pepper
1/2-1cupshredded cheddar cheese
½cupshredded monterey jack cheese, can sub for cheddar or mozzarella if preferred
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
Variations:
For a different flavor, you can use sage sausage and Gruyere cheese.
Swap the sausage for diced ham or bacon crumbles.
For a little kick, add a few dashes of hot sauce and red pepper flakes in with the eggs.
Add in some sauteed vegetable such as onions, bell peppers or mushrooms.
Make-ahead: Cover the unbaked casserole and refrigerate up to 12 hours. No need to prebake crust (it will be a little softer crust that is still delicious). Storage: Store leftovers in a covered container in the refrigerator up to 3 days. Reheat in the microwave, a toaster oven, or the air fryer to make crispy.