This delicious crescent roll breakfast casserole is made with flaky, buttery crescent rolls as a crust then layered with cheese, breakfast sausage, eggs and any favorite veggies and baked until golden brown!
Up until now, I’ve only ever made casseroles for dinner, like loaded potato casserole, tuna casserole, or creamy chicken casserole.
Table of contents
Croissant Breakfast Casserole
If you’ve been around for a while you know how much I love a good casserole! They’re a great way to feed a crowd, they’re time savers, and almost always a complete meal on their own.
I just knew it was time to share this easy breakfast casserole recipe that will have the whole family running to the table in the morning! It’s made with such simple ingredients and is our go-to christmas morning breakfast with fresh fruit and a cup of coffee, milk, or juice!
No one can resist my new favorite way to enjoy a slice of crescent roll crust topped with cheese, eggs, sausage, and more cheese?!
This filling and satisfying all-in-one savory breakfast casserole is ready to be sliced and served in under 1 hour. Have it for breakfast, brunch, or a special occasion morning. It’s even worth waking up for on a weekend!
- Breakfast sausage: Using this type of sausage has a familiar “breakfast” feel, but you can use any type of meat you’d like.
- Veggies: Diced onion, red bell pepper, garlic, and fresh baby spinach get added to the cooked sausage crumble for flavor and texture. Use 1 teaspoon of garlic powder and onion powder if you don’t have either fresh.
- Crescent roll dough: If you can’t find the crescent dough sheets, go ahead and use the can of crescent rolls and pinch the seams together.
- Shredded cheddar cheese: Freshly grated cheddar from a block melts much easier than prepackaged shredded cheese. We love the sharpness of the cheddar, but use whatever cheese you prefer.
- For the egg mixture: Eggs, half-and-half, salt, and pepper. The half-and-half helps to get the eggs nice and fluffy. Use whole milk or low-fat milk if desired.
- Sliced green onions: An optional garnish.
1. Mix in diced mushrooms, chopped broccoli, diced tomatoes, or green pepper or poblano pepper if you’d like. You could even make it a vegetarian crescent roll breakfast casserole by switching to a plant-based sausage.
2. Add 1 cup of hash browns on top of the crescent rolls dough for a layer of potato.
3. Sprinkle ½ cup of feta or goat cheese on top or in the egg mixture.
4. Swap the cheddar cheese for a different kind of cheese. Colby Jack, Monterey Jack, Swiss cheese, Mozzarella cheese, and Jalapeño Jack (for a kick) can all be used. A Mexican blend or a combination of cheese would also be great.
5. Instead of regular pork sausage use diced ham steak, Italian sausage, bacon, or ground beef.
6. Add a pinch of red pepper flakes, hot sauce or mince jalapeño into the sausage mixture for heat.
7. Swap the crescent dough for puff pastry dough.
How to Make this Crescent Roll Egg Casserole
This recipe will come together in a few easy steps. Here’s how it’s done:
Step 1: Cook breakfast sausage in a large skillet over medium heat for 3-4 minutes, breaking it up as it cooks. Add the diced onion, bell pepper, and garlic to cook for an additional 5 minutes until the veggies are soft and the sausage is cooked through.
Step 2 – Remove from the heat and add the spinach to the wilt in the heat.
Step 3: Unroll the crescent sheet and spread it into the bottom of a 9×13 casserole dish coat with non-stick cooking spray. Sprinkle on the cheese then add the sausage mixture overtop.
Step 4: In a large bowl, whisk the eggs, half and half, salt, and pepper until combined then pour it overtop the sausage mixture. Top that with the rest of the cheese, evenly distributing it over everything.
Step 5: Bake in a preheated 400° F oven for 40-45 minutes until the egg mixture has set, the top is golden brown and a toothpick comes out clean when inserted into the middle. Cover with aluminum foil if it’s browning too much. Allow it to rest for a few minutes before slicing. Garnish with green onions if desired and enjoy!
Can I Make This Ahead of Time?
Yes! There are steps you can take to prepare early, like cooking the breakfast sausage, dicing the veggies, shredding the cheese, and even whisking the eggs. Keep everything stored separately until you’re ready to assemble.
To make things even easier, you can also assemble the entire casserole without baking it. Cover it with plastic wrap, keep it stored in the fridge overnight, and then bake it when you’re ready to eat!
- Don’t forget to drain the excess grease. Once you’ve cooked the sausage, drain the grease so that you don’t end up with a greasy, soggy casserole.
- Be sure to grease your dish. There’s nothing worse than cutting a slice to serve and it falling apart because it’s stuck to the pan.
- If using the original crescent rolls rather than the sheet, do not forget to pinch the perforated edges together so that it holds.
You can store leftovers or individual slices for up to 3-4 days in the refrigerator in an airtight container.
If you’ve got just a single serving, pop it in the microwave to warm up. If you’ve got more, feel free to place the entire baking dish back in the oven the next day! You may even get it a little crispy again. Always place a cold dish in a cold oven and then turn on the heat.
This crescent roll breakfast casserole can be frozen for up to 2 months. After cooling completely, wrap the baking dish in plastic wrap and then wrap it aluminum foil.
You can also transfer it to a separate freezer safe container or freeze individual slices placed between parchment paper for easy serving.
If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Instagram and TikTok!
Crescent Roll Breakfast Casserole
- 1 pound breakfast sausage
- ½ cup onion diced
- ½ cup red bell pepper diced
- 2 cloves garlic minced
- 2 cups fresh spinach chopped
- 8 ounces crescent roll sheet
- 1 cup shredded cheddar cheese divided
- 10 large eggs
- ¾ cup half-and-half
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons sliced green onion optional garnish
- Preheat the oven to 400° F and grease a 9×13″ casserole dish with non-stick cooking spray or oil.
- In a large skillet, add the sausage and cook over medium heat for 3-4 minutes, crumbling as it cooks1 pound breakfast sausage
- Add in the diced onion, bell pepper, and garlic and cook for an additional 5 minutes until the sausage is completely cooked and the vegetables are soft.½ cup onion, ½ cup red bell pepper, 2 cloves garlic
- Remove the skillet from the heat and add the spinach and stir to mix in well.2 cups fresh spinach
- Unroll the crescent sheet and spread it out in the bottom of the prepared dish.8 ounces crescent roll sheet
- Sprinkle ½ cup of cheese over the crescent sheet.1 cup shredded cheddar cheese
- Place the sausage mixture over the cheese on the crescent sheet and spread it out evenly.
- In a large bowl, add the eggs, half-and-half, salt and pepper and whisk together well.10 large eggs, ¾ cup half-and-half, ½ teaspoon salt, ½ teaspoon pepper
- Pour the egg mixture over the sausage mixture and add the remaining ½ cup of cheese.
- Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Garnish with green onion if desired.2 tablespoons sliced green onion
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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