Breakfast Bake

Crescent Breakfast Bake – our FAVORITE breakfast casserole! Super easy to make and tastes great! Crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. Ready in 30 minutes. A great dish for a potluck, overnight guests, and holiday mornings. Equally delicious at lunch and dinner!

slice of sausage crescent breakfast casserole on a spatula

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Cresent Roll Breakfast Casserole

This Breakfast Bake is a new favorite at our house. Crescent rolls topped with sausage, cheese, eggs, and baked. YUM! Even though this is called a breakfast casserole it is also great for lunch, brunch, a baby shower, or even tailgating this Fall. We’ve made it several times over the past few months and just can’t get enough of it. It might just be our favorite breakfast casserole!

pouring egg custard over sausage and cheese in baking dish

How to Make Sausage Breakfast Bake

This breakfast casserole is super simple to make and only has a few ingredients. Start with browning some breakfast sausage in a skillet over medium heat. Drain excesses grease. Press a can of crescent roll dough into the bottom of a 9×13 inch baking dish. Top the crescent rolls with the cooked sausage and shredded cheese. In a bowl, whisk together eggs,  milk, salt and black pepper. Pour the egg mixture over the sausage and bake.

  • I used Jimmy Dean breakfast sausage. You can use regular or hot sausage.
  • Can substitute turkey sausage for pork sausage.
  • Can breakfast casserole be made ahead of time? Yes! You can assemble the casserole in advance and store in the refrigerator overnight.
  • Can breakfast bake be frozen? Yes! I usually freeze this casserole after baking and reheat when ready to serve.
  • I used a combination of cheddar cheese and mozzarella cheese. Feel free to use any cheese you prefer.
  • You can add onionsbell peppers, green onions, or mushrooms to the sausage and cheese mixture.
  • Store leftovers in an airtight container in the refrigerator.
    • Reheat in the microwave or covered with aluminum in the oven.
slice of sausage crescent breakfast casserole on a spatula

What to Serve with Breakfast Casserole

This casserole is a new favorite at our house. It is great for overnight guests and holiday mornings. We usually serve this with some grits or potatoes and fruit. Here are a few of our favorite recipes from the blog that go great with this easy casserole:

slice of sausage crescent breakfast casserole on a spatula

Breakfast Bake

Yield: 8 people
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Crescent Breakfast Bake – our FAVORITE breakfast casserole! Super easy to make and tastes great! Crescent rolls topped with sausage, eggs, milk, cheddar and mozzarella cheese. Ready in 30 minutes. A great dish for a potluck, overnight guests, and holiday mornings. Equally delicious at lunch and dinner!

Ingredients:

Instructions:

  • Preheat oven to 350ºF. Lightly spray a 9x13x2 pan with cooking spray.
  • Cook sausage in a skillet over medium-high heat until no longer pink; drain.
  • Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.
  • Sprinkle sausage over crust.
  • Whisk eggs, milk and pepper until well blended. Pour over sausage. Top with cheeses.
  • Bake 35 to 45 minutes or until center is set.

Notes:

I used Jimmy Dean breakfast sausage. You can use regular or hot sausage.
Can substitute turkey sausage for pork sausage.
You can assemble the casserole in advance and refrigerate it overnight.
I usually freeze this casserole after baking and reheat when ready to serve.
I used a combination of cheddar cheese and mozzarella cheese. Feel free to use any cheese you prefer.
You can add onions, bell peppers, or mushrooms to the sausage and cheese mixture.

Steph

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pouring egg custard over sausage and cheese in baking dish
slice of sausage crescent breakfast casserole on a spatula
slice of sausage crescent breakfast casserole on a spatula

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Comments

  1. I love this! We use a can of the Crecent Roll Dough Sheet so I don’t have to press any seams out because I always miss some. LOL a can of green chilies gives it a nice added kick too! (squeeze out any of the extra juice)

  2. Hello, Miss Steph! I somehow have just discovered this recipe, and was wondering if I might share it with my sister? Had it for dinner last night, and it was perfectly amazing!!! I, too, made a few small changes. I used Jimmy Dean "Crumbles" precooked, crumbled sausage to save me a step! I really appreciated this wonderful (and EASY) recipe for a Monday night! Thank you.

  3. We had some overnight guests last week and I made this for breakfast – it recieved rave reviews! Most of our guests are hearty breakfast eaters so I doubled the sausage and added 1 cup each of sauteed onion and mixed peppers. I used 1% milk since it's what I had and the rest of the ingredients I didn't alter. Everyone enjoyed it and it was gone before I could get a piece! Because of the additional sausage and veggies I did have to add 15 minutes of cooking time. We'll be enjoying this recipe again!

  4. Made this today for dinner and my family loved this also. My son asked for it to be tomorrows dinner too.

  5. 3pinkcrayons – if you freeze it you will need to bake it first. I've read crescent rolls don't rise properly if they are frozen before being baked. I would think this would keep at least a month frozen. Cover it with foil when you reheat it – I would heat it 20-30 minutes if it is thawed.

  6. This is a GREAT recipe and now replaces my old quiche recipe. I also added veggies. It is great for big families (like mine) because each person gets a "row" in the 9×13 pan. Then they can pick the toppings for their section. It is easily adaptable. Thanks!

  7. We really enjoyed this recipe with a couple of slight changes. I used one Jimmy Dean Sausage Breakfast Skillets package ( sausage, potatoes, onions, & peppers cooked from frozen), 1% milk, and one cup of Mexican blend shredded cheese. I found this recipe while searching for breakfast recipes based on Pillsbury Crescent Rolls which my husband loves. We both really enjoyed it and it made a ton of food. We ate one 9×13" pan for breakfast, lunch, and dinner because I was unsure how the eggs would be the next day. I served it with some salsa and a bit of sour cream for lunch & dinner. I hope to try it again using nonfat milk, turkey or chicken sausage, and reduced fat crecsent rolls.

  8. Kimberlee – I think they would be fine. You could always mix up the egg mixture and press out the crescent rolls in the morning and pour the egg/sausage mixture over it then.

  9. Is this one of those breakfast casseroles you can prepare the night before and bake in the morning or do you think the cresent rolls would get soggy?

  10. Just made this for breakfast today! Huge hit for my 3-year old! I can finally get him to eat eggs! Thanks for sharing.

  11. Hi, Steph!
    I fixed this for the hubby & I to have for breakfast over the weekend. We both LOVED it! It's similar to the quiche recipe I used to fix all the time. Hubby says he PREFERS your recipe to the one with pie crust.
    Thanks again for another awesome recipe!
    I agree community and church cookbooks are where you can get some of the BEST recipes!

  12. Just a quick question…sausage cooked prior to putting in with everything or was it left raw and cooked with everything else?

  13. I'm not a big reader of cook books, but some of our best meals have come from the community ones – fortunately Bev reads them.

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