Sausage Egg & Crescent Roll Breakfast Casserole
This Sausage Egg & Crescent Roll Breakfast Casserole is a hearty, comforting dish that’s perfect for feeding a crowd or prepping ahead for busy mornings. Flaky crescent dough forms a buttery base, topped with savory breakfast sausage, fluffy eggs, and plenty of melty Colby-Jack cheese. It’s simple to assemble, bakes beautifully, and delivers big flavor in every slice.
Ingredients
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1 (8 oz) tube refrigerated crescent roll dough
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1 lb ground breakfast sausage
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½ teaspoon salt
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¼ teaspoon ground black pepper
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1 cup milk
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8 large eggs
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2 cups grated Colby-Jack cheese (divided)
Instructions
Preheat oven to 375°F (190°C).
Spray a 13×9-inch baking dish generously with cooking spray and set aside.
In a large skillet over medium heat, cook the breakfast sausage until no longer pink, breaking it into crumbles as it cooks.
Drain off excess grease.
Unroll the crescent dough and place it in the bottom of the prepared baking dish.
Press the dough evenly across the bottom and seal any seams to create a solid crust.
Evenly sprinkle the cooked sausage over the dough.
Top with 1 cup of the shredded cheese, spreading it evenly. Reserve the remaining cheese for later.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until smooth.
Pour the egg mixture evenly over the sausage and cheese layers.
Sprinkle the remaining 1 cup of cheese over the top.
Bake uncovered for 30–35 minutes, or until the eggs are set and the top is lightly golden.
Let rest for 5–10 minutes before slicing and serving.
Notes
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Make ahead: Assemble the casserole the night before, cover, and refrigerate. Bake in the morning.
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Add-ins: Diced bell peppers, onions, spinach, or mushrooms add great flavor and color.
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Spicy option: Use hot breakfast sausage or add red pepper flakes.
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Extra cheesy: Sprinkle an additional ½ cup cheese on top if you love it extra gooey.