This post may contain paid links. See more info on my privacy page.
Make mornings easier with this sausage breakfast casserole! Prep it in under 40 minutes the night before, then bake it fresh for a warm, no-stress meal the whole family will love. Perfect for holidays, hosting, or lazy weekends!
Jump to:
Casseroles are the best for feeding a hungry crowd! I'm a big fan of casseroles and have made plenty of them from tater tot casserole and corn casserole to tuna casserole, cowboy casserole and chicken casserole. Out of them all, my sausage breakfast casserole is my favorite!
Loaded with sausage, cheese, and buttery crescent rolls, my sausage breakfast casserole is hearty and oh-so delicious. And, let me tell you, this recipe is so easy to prepare! You only need a handful of ingredients and under 40 minutes to prep and bake it.
I love this easy breakfast casserole because you can make it the night before, then pop it in the oven the next morning. It makes an easy breakfast your family will practically beg you for, regularly. Trust me!
Ingredients in Breakfast Casserole with Sausage
- 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 for Breakfast Casserole
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!
Top Reviews
I followed the recipe exactly and the dish was great. Very hearty and filling. Great recipe for winter days. All family members agree that this dish is good enough to make again. - Brian
Quick and very easy, even for me! Super good, and very easy to add your own little touch! I've made this so many times now, and my family loves it. Thanks - Michael
Hello great recipe. I made it for Christmas last year. I added sun dried tomatoes and spinach and even my picky eaters gobbled it down. Gonna take one today to my woman's bible study. Thank you so much for this yummy recipe. - Elaine
This recipe was delicious! I halved the recipe since it’s just my husband and I. Next time I will try adding green pepper and onion to the sausage. - Michelle
See them all here→ or keep scrolling to the comments section below! I appreciate all of the amazing reviews on this recipe.
Isabel's Top Tips for Making Sausage Breakfast Casserole
- 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.
Recipe Variations
- 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.
What to Serve with a Breakfast Casserole
Storing Leftovers
- 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 Leftovers
- 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.
FAQ
Yes, you can assemble the casserole the night before and refrigerate it until ready to cook. It can also be frozen.
You know the casserole is fully cooked when the cheese is browned and bubbly on top and a fork inserted into the dish comes out clean of any uncooked egg. 25 minutes is plenty of time for my oven, but all ovens vary, so check if you're unsure.
By leaving the casserole uncovered and baking it for approximately 25 minutes, it should be plenty browned on top. If you find it isn't browned to your liking, though, you can place the casserole under the oven broiler for just a couple of minutes. Make sure not to step away or to leave it under the broiler for too long, or it will burn.
If you find your crescent roll doughs to be soggy, either the casserole hasn't cooked for long enough, or you should pre-bake your crescent rolls before adding the egg mixture for a crisper texture.
Absolutely! I use a glass 9 by 13-inch baking dish, but you can use any baking dish you happen to have.
You should leave the casserole uncovered. However, if you find that it's browning too quickly in your oven before fully cooking through, feel free to cover the top with foil to prevent further browning.
Hot food can be left out for about 2 hours - and no more than that. Make sure not to leave this casserole out for longer than 2 hours after you serve it. You can keep it warm in a warming dish, the oven at a low temperature, or in a crockpot.
Yes! I love having kids help out in the kitchen, and this recipe is perfect for that. If they're very young and you don't want them touching the dough or adding the egg mixture, you can have them spread out the sausage in the pan and cover the dish with cheese. For older kids, they can help arrange the dough or beat together the egg mixture.
You sure can. Use your favorite hot sauce, add hot peppers, or simply sprinkle in some red pepper flakes or a hint of cayenne. All will work to add some spice to this dish.
Yes. This is honestly one of my favorite brunch and breakfast-for-dinner recipes. It's so easy and always tastes fantastic.
Yes, you can. Keep in mind that this will require using a smaller pan; if the mixture is spread out more thinly, it will take less time to cook, so keep an eye on it. You could use an 8 by 8-inch pan.
Did you enjoy the recipe? Leave a comment and a rating below to let me know what you think! This easy breakfast casserole is one of my family's favorites for Christmas. It's the perfect holiday morning breakfast or brunch, but you can make it any time of year and I guarantee everyone will love it.
Sausage Breakfast Casserole
Video
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
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!