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This is my absolute favorite brunch recipe! My sausage breakfast casserole is a regular at every sleepover breakfast and requested every Christmas morning. I promise it will become your favorite too!
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Sausage Breakfast Casserole
I love casseroles for feeding a crowd! Loaded with lots of flavors from the sausage, cheese, and buttery crescent rolls, this easy recipe is filling, hearty, and oh-so-delicious!
This recipe is so easy to prepare. It tops the list of my favorite breakfast casseroles along with my french toast casserole. It is one of the best breakfast-for-dinner ideas! Not only is it a favorite for the holidays, but my family will also devour this casserole recipe any time I make it.
I made this xmas morning and served it with fresh fruit. it was quick to make and it was liked by all. Merry Christmas!!!
Karen on Pinterest
Breakfast Casserole Recipe Ingredients
- breakfast sausage
- 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, my sausage and egg breakfast casserole uses crescent rolls to pack in that delicious buttery flavor. You don’t even have to pre-bake them!
How to Make 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 the 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.
Made this for breakfast today and absolutely loved it. I added salsa to my own plate . Loved every bite!
Chelsi on Pinterest
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.
Breakfast Casserole Recipes 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 Substitutions
I have used the base of this recipe for so many different kinds of breakfast casseroles. I love offering different flavors when hosting 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.
Easy Brunch Menu Ideas
Sausage breakfast casserole makes a great vacation recipe! Try more of my Easy Vacation Meals for ideas of what you can make while on vacation.
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Sausage Breakfast Casserole
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, heavy cream, 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
James witt says
Hello, I think this is really good, & will definitely recommend and make this again. I did cheat though, I found crescent roll sheets and you just have to unroll it and stretch it to the sides. I also used one and a half cans instead of the one can of crescent One other thing, I added par cooked shredded potatoes into it also. Thanks
Em Beitel says
Awesome, James! Thank you for these tips and for your comment!
Amy says
It says heavy whipping cream on the ingredients list and then half n half for the mixing instructions. Which one do you use?
Em Beitel says
Hi Amy! Apologies for the confusion. We used heavy cream.
Erin says
The recipe never says when to add the cheese. Would it be stirred into the egg mixture? Thank you
Em Beitel says
Hi Erin! Yes, it’s added in step 2 with the egg mixture. Thank you and enjoy!
S Gossett says
I made this using Italian sausage, shredded sharp cheddar cheese, Vidalia onion, red Bell peppers and baby Bella mushrooms. 😋
Em Beitel says
That sounds incredible! Thank you for sharing- I want to try it this way now, too!