This post may contain paid links. If you make a purchase through links on our site, we may earn a commission.
This will be your new favorite brunch recipe! My sausage breakfast casserole is a regular at every sleepover breakfast and requested every Christmas morning. You can make it the night before and pop it in the oven the next morning for an effortless breakfast that’s ready in under 40 minutes total!
Jump to:
- Breakfast Casserole with Sausage
- Breakfast Sausage Casserole Ingredients
- How to Make Breakfast Casserole with Sausage
- What to Serve with Sausage Breakfast Casserole
- Sausage Breakfast Casserole Recipe Tips
- Breakfast Sausage Casserole Substitutions
- Storing Leftover Breakfast Casserole
- Reheating Sausage Casserole
- Sausage Breakfast Casserole FAQs
- Pin it for later!
- Recipe
- Reviews
Breakfast Casserole with Sausage
Casseroles are the best for feeding a hungry crowd, especially over the holidays! I’m a big fan of casserole recipes, and have made plenty of varieties, from baked tater tot casserole and Mexican corn casserole to classics like tuna casserole and creamy chicken casserole. Then, of course, there’s my amazing sausage breakfast casserole!
Loaded with flavor from sausage, cheese, and buttery crescent rolls, my breakfast casserole with sausage is both filling and oh-so delicious. If you haven’t tried it yet, let me tell you this breakfast casserole recipe is so easy to prepare! You will only need a handful of common ingredients and under 40 minutes to prep and bake 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 Sausage Casserole Ingredients
- Breakfast Pork Sausage: You can use your favorite variety of breakfast sausage. I like sage breakfast sausage, hot breakfast sausage, and maple breakfast sausage. Go with what you like best!
- Eggs: Farm fresh eggs are always best, but if you can’t get those I recommend looking for pasture raised cage-free eggs. They genuinely taste better.
- Heavy Whipping Cream: If you want to cut down on the fat content, you can use half and half or milk. Just keep in mind the texture won’t be quite the same.
- Seasonings: For seasoning, you will need sea salt (or kosher salt), ground black pepper, onion powder, and regular paprika.
- Cheeses: I’m using both colby jack shredded cheese and mozzarella. You can use cheddar if you like, or experiment with cheeses like gruyere! I recommend shredding your own cheese with a grater if you can. It melts better than pre-shredded cheese, which has an anti-caking powder added to it when packaged.
- Crescent Rolls: Refrigerated tubes of crescent rolls. You’ll need two tubes. They are so buttery, flaky, and delicious!
- Green Onions: Thinly sliced green onions add flavor and a pop of color to the dish.
Using Crescent Rolls
Most breakfast casserole recipes like this one use cubed-up bread. To make my sausage casserole as easy as it gets, I opted to use crescent rolls instead. The flavor is fantastic, and it’s so easy, with no pre-baking required.
How to Make Breakfast Casserole with Sausage
- Preheat your oven to 375°F. Coat a 9-inch by 13-inch baking dish with non-stick cooking spray, and set the dish aside.
- Heat a large skillet over medium-high heat. Once hot, add breakfast sausage and cook until browned through, about 6-8 minutes. Break up the sausage as it cooks. When done cooking, remove it from the heat and drain the grease, then set the sausage aside.
- Crack eggs into a large bowl, then add heavy cream, salt, pepper, onion powder, and paprika. Whisk together until combined.
- Add cheese and mix until completely combined. Set the bowl aside.
- Open your packages of crescent rolls and roll out according to package directions.
- Arrange 15 rolls in a prepared baking dish in three rows with 5 rolls in each row. You can also use crescent sheets; in which case, spread them out evenly on the bottom.
- Add sausage crumble over the rolls, spreading it out evenly.
- Pour the egg mixture over the sausage.
- Place in the preheated oven and bake for 25 minutes, uncovered. Carefully remove it from the oven once the cheese is bubbly and browned on top. Allow the casserole to sit for 5 minutes before serving.
- Sprinkle with green onions if desired, and serve!
What to Serve with Sausage Breakfast Casserole
Made this for breakfast today and absolutely loved it. I added salsa to my own plate. Loved every bite!
Chelsi
Sausage Breakfast Casserole Recipe Tips
- Use ground sausage or breakfast patties, not the links. Regular, hot, or sage sausage is perfect for this dish. I also like using maple sausage.
- If you like it spicy, this breakfast bake is great with a little hot sauce on it!
- You can use crescent sheets instead of crescent rolls if you prefer.
- Feel free to add your favorite veggies to this recipe, like broccoli.
Breakfast Sausage Casserole Substitutions
I have used this recipe as a start to make so many different kinds of breakfast casseroles. This is great for offering different flavors when hosting brunch. The possibilities are endless!
- You can substitute bacon or ham for the sausage in this casserole.
- Peppers with onions are excellent, too!
- Add cooked spinach.
- It is delicious with onions and mushrooms.
- Kick it up by adding some jalapeno peppers.
Storing Leftover Breakfast Casserole
- Refrigerating: Allow the casserole to cool down to room temperature after baking. This usually takes about 30 minutes. Cut the casserole into individual servings or slices. This makes it easier to reheat only the amount you need rather than the whole casserole. Then, add to an airtight container and store in the refrigerator for 3-4 days.
- Freezing: If you plan to store the casserole for an extended period (more than a few days), place it in the freezer. Be sure to double-wrap it to prevent freezer burn. Breakfast casserole can typically be stored in the freezer for 2-3 months. Make sure to label with the date.
Reheating Sausage Casserole
- Thawing (if frozen): If your casserole is frozen, transfer it to the refrigerator and allow it to thaw overnight.
- Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the individual portions or the casserole (covered with foil) in the oven.
- Reheat for about 15-20 minutes or until it’s heated through. If it was frozen, it will take a bit longer.
- Microwave Method:
- Place an individual portion on a microwave-safe plate and cover it with a microwave-safe lid.
- Microwave on medium power (50-70%) for 1-2 minutes, checking and stirring every 30 seconds until it’s heated through. Cooking times may vary depending on your microwave’s wattage.
Sausage Breakfast Casserole FAQs
I like using Colby Jack and Mozzarella Cheese. You can also use cheddar, Monterrey Jack, or even Mexican blend cheese. Sometimes I also like using gruyere, especially if adding mushrooms!
Yes, you can assemble the casserole the night before and refrigerate it until ready to cook. It can also be frozen.
Pin it for later!
Did you enjoy this page? Save it on Pinterest for later!
Recipe
Sausage Breakfast Casserole
Equipment
- 9-inch by 13-inch 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 your oven to 375°F. Coat a 9-inch by 13-inch baking dish with non-stick cooking spray, and set the dish aside.
- Heat a large skillet over medium-high heat. Once hot, add breakfast sausage and cook until browned through, about 6-8 minutes. Break up the sausage as it cooks. When done cooking, remove it from the heat and drain the grease, then set the sausage aside.1 pound breakfast sausage
- Crack eggs into a large bowl, then add heavy cream, salt, pepper, onion powder, and paprika. Whisk together until combined.1 cup heavy whipping cream, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon onion powder, ¼ teaspoon paprika, 6 large eggs
- Add cheese and mix until completely combined. Set the bowl aside.1 cup colby jack cheese, 1 cup mozzarella
- Open your packages of crescent rolls and roll out according to package directions.16 ounces refrigerated crescent rolls
- Arrange 15 rolls in a prepared baking dish in three rows with 5 rolls in each row. You can also use crescent roll sheets; if using sheets, make sure they're evenly spread out on the bottom of the dish.
- Add sausage crumble over the rolls, spreading it out evenly.
- Pour the egg mixture over the sausage.
- Place in the preheated oven and bake for 25 minutes, uncovered. Carefully remove it from the oven once the cheese is bubbly and browned on top. Allow the casserole to sit for 5 minutes before serving.
- Sprinkle with green onions if desired, and serve!1 to 2 green onions
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!
Bj Glenn says
Hello just want to know if it is best to cook the crescent first before adding everything else?
Isabel Laessig says
There’s no need! It will all cook together perfectly. Thank you for your question!
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!
Bj Glenn says
Can this be made up the night before and cooked in the morning?
Isabel Laessig says
Absolutely! I do that all of the time. You can prep it all the night before, cover it with plastic wrap, then take off the wrap and cook it in the morning. You may need to leave it in for just a bit longer to account for it coming out of the fridge, but not by much. Enjoy!