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Crescent Roll Breakfast Casserole

I’m back with another super easy make-ahead breakfast recipe! This recipe for crescent roll breakfast casserole is quick to prepare and perfect for serving to a crowd, or to your family as a hearty weekday breakfast. If you’ve visited here before, you probably know that I’m no stranger to easy breakfast casseroles! I just love how everything bakes up in one dish. My make-ahead breakfast casserole and tater tot breakfast casserole are among my favorites!

This crescent roll breakfast casserole starts with a tube of refrigerated crescent roll dough. You know the kind – it comes in a cardboard tube that you pop open. I usually have a tube or two hanging around in my fridge and I often use them for making my sausage breakfast pizza. Next, you layer on some cooked crumbled sausage, cheese, and eggs. At this point, you can store the unbaked casserole in the fridge to bake in the morning or you can bake everything for about 35 minutes. Easy peasy!


1 (8-ounce) package refrigerated crescent rolls
1 pound breakfast sausage
8 large eggs
1 ¼ cups milk , I use 2%
¾ teaspoon Kosher salt , or 1/2 teaspoon table salt
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
1/2-1 cup shredded cheddar cheese
½ cup shredded monterey jack cheese , can sub for cheddar or mozzarella if preferred


Preheat the oven to 375°F. Spray a 9×13-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, 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.

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