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This is my absolute favorite brunch recipe! My easy sausage breakfast casserole is a regular at every sleepover breakfast and requested every Christmas morning. I promise it will become your favorite too!
Jump to:
- Best Breakfast Casserole
- Breakfast Casserole with Crescent Rolls Ingredients
- How to Make Sausage Breakfast Casserole
- Breakfast Casserole Recipe FAQs
- Breakfast Casserole Ingredient Substitutions
- Sausage Breakfast Casserole Recipe Tips
- Best Breakfast Recipes
- Easy Brunch Menu Ideas
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Best Breakfast Casserole
I love casseroles for feeding a crowd! Loaded with lots of flavor from the sausage, cheese, and buttery crescent rolls, this easy recipe is filling, hearty, and oh-so-delicious!
Made this for breakfast today and absolutely loved it. I added salsa to my own plate . Loved every bite !
Chelsi on Pinterest
This recipe tops the list of my favorite Casserole Recipes and is one of the best breakfast for dinner ideas!
Breakfast Casserole with Crescent Rolls Ingredients
- breakfast sausage or Leftover Ham
- eggs
- heavy whipping cream
- sea salt
- ground pepper
- onion powder
- paprika
- Colby-jack shredded cheese
- mozzarella shredded
- crescent rolls (2 tubes)
- green onions thinly sliced
Instead of cubed-up bread like most breakfast casseroles, our sausage and egg breakfast casserole use crescent rolls to pack in that delicious buttery flavor. You don’t even have to pre-bake them!
How to Make Sausage Breakfast Casserole
- Preheat the oven to 375 degrees F. Coat a 9-inch x 13-inch baking dish with non-stick spray. Set aside.
- Brown sausage in a large skillet over medium-high heat until browned all the way through, about 6 to 8 minutes. Be sure to break up the sausage as it cooks. Remove from heat and strain off grease. Set aside.
- In a large mixing bowl, whisk together eggs, half-n-half, salt, pepper, onion powder, and paprika until fully incorporated. Add cheese and stir to combine. Set aside.
- Open crescent rolls and roll according to package directions. Arrange 15 rolls in a prepared baking dish in three rows with 5 rolls in each row.
- Add sausage to the baking dish, spreading it evenly over the rolls.
- Pour the egg mixture over the rolls and sausage.
- Bake for 25 minutes. Carefully remove from the oven. Allow sitting for 5 minutes.
- Sprinkle top with green onions, if desired. Serve warm.
Breakfast Casserole Recipe FAQs
I like using Colby Jack and Mozzarella Cheese. You can also use cheddar, Monterrey Jack, or even Mexican blend cheese.
Yes, you can assemble the casserole the night before and refrigerate it until ready to cook.
You can place the remainder of the baked egg casserole in a plastic container or cover it with saran wrap. It will keep in the refrigerator for 4 to 5 days.
Breakfast Casserole Ingredient Substitutions
I have used the base of this recipe for so many different kinds of breakfast casseroles. I love offering different flavors when hosting a brunch. The possibilities are endless!
- You can substitute bacon or ham for the sausage in this casserole.
- Peppers and Onions are amazing too!
- Make this Philly Cheesesteak style by adding shaved ribeye.
- Go Tex-Mex with salsa in place of the sausage and substitute Mexican cheese.
- Have fun! This is one of those recipes you just can’t go wrong when substituting ingredients.
Sausage Breakfast Casserole Recipe Tips
- Make sure to use ground sausage or breakfast patties, not the links. Regular, hot, or sage sausage is perfect for this dish.
- If you like it hot, this breakfast bake is great with a little hot sauce on it.
- You can use crescent sheets instead of crescent rolls if you prefer.
Best Breakfast Recipes
Easy Brunch Menu Ideas
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📋 Recipe
Amazing Sausage Breakfast Casserole with Crescent Rolls
Equipment
- 9" by 13" baking dish
Ingredients
- 1 pound breakfast sausage (not sausage links)
- 6 large eggs
- 1 cup heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon onion powder
- ¼ teaspoon paprika
- 1 cup colby jack cheese shredded
- 1 cup mozzarella shredded
- 16 ounces refrigerated crescent rolls 2 tubes
- 1 to 2 green onions thinly sliced
Instructions
- Preheat oven to 375°F. Coat a 9-inch by 13-inch baking dish with non-stick spray. Set aside.Brown sausage in a large skillet over medium-high heat until browned all the way through, about 6 to 8 minutes. Be sure to break up the sausage as it cooks. Remove from heat and strain off grease. Set aside.
- In a large mixing bowl, whisk together eggs, half-n-half, salt, pepper, onion powder, and paprika until fully incorporated. Add cheese and stir to combine. Set aside.
- Open crescent rolls and roll according to package directions. Arrange 15 rolls in prepared baking dish in three rows with 5 rolls in each row.
- Add sausage to the baking dish, spreading it evenly over the rolls.
- Pour the egg mixture over the rolls and sausage.
- Bake for 25 minutes. Carefully remove from the oven. Allow to sit for 5 minutes.Sprinkle top with green onions, if desired. Serve warm.
Video
Notes
- Make sure to use ground sausage or breakfast patties, not the links. Regular, hot, or sage sausage is perfect for this dish.
- This crescent roll breakfast Casserole is great with a little hot sauce on it.
- You can substitute bacon or ham for the sausage in this casserole.
Jackie wehr says
How many does this serve
Em Beitel says
Hi Jackie! It serves 8. Thank you for your question!
Kara says
So are you actually supposed to roll each crescent roll and then put into pan? And press together? Or set them in unrolled and press them all together?
Isabel Laessig says
Hi Kara, Thanks for reaching out. Yes, you should roll out each crescent roll first and then place them in a pan and press them together. Let me know how this recipe turns out for you. It is truly one of my family’s favorites!
Dorcas says
We really enjoyed this simple recipe! I did cook the crescents 6 minutes before filling, as suggested by another reader. This is very versatile, as you. can add a variety of veggies or meats. A keeper for sure.
Em Beitel says
Thank you so much, Dorcas! This is one of our favorite breakfasts – we’re so glad you enjoyed it!
Nicole says
I’m wanting to make this for postpartum so I can easily take it out and cook it for breakfast. Am I able to prepare this beforehand and then freeze? If so, would I just cook it, freeze it, and then just heat it back up when planning on eating?
Thanks!
Em Beitel says
Hi Nicole! First of all, congratulations! And secondly, you can absolutely freeze this casserole. Cook it first, then let it cool. Once cooled, cover it with plastic wrap and then a layer of foil and freeze for up to 3 months (I always recommend labeling with the freezing date). When you’re ready to enjoy it, allow it to thaw overnight in the refrigerator, then remove the plastic wrap and foil and reheat in the oven at 300 degrees Fahrenheit for 15 minutes.
Chris says
anyone else find that it took much longer than 25 minutes? my eggs were still runny at that point.
Ben says
I agree it does much longer