Crescent Roll Breakfast Casserole

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Crescent Roll Breakfast Casserole

A hearty, crowd-pleasing breakfast casserole featuring a buttery crescent roll crust topped with savory sausage, fluffy eggs, and melted cheddar cheese.

Course: Breakfast

Cuisine: American

Difficulty: Easy

Servings: squares

Calories: 261kcal

Author: Nora from Savory Nothings

Ingredients

1 pound breakfast sausage
1 cup frozen seasoning blend optional (it’s a frozen vegetable mix with onion, celery and red/green bell pepper; sometimes I add a thinly sliced green onion as well - super delicious!)
1 (8-oz) tube refrigerated crescent roll dough
1-½ cups shredded cheddar cheese freshly shredded melts better!
6-8 large eggs
1 cup milk
salt, pepper, garlic powder & onion powder to taste

Instructions

Prep: 
Preheat your oven to 375°F. Spray a 9x13 inch casserole dish with cooking spray.
Brown sausage: 
Heat a large skillet over medium-high heat. Add the sausage and seasoning blend (if using) and cook until browned and crumbled. Set aside.
1 pound breakfast sausage, 1 cup frozen seasoning blend
Crescent roll crust:
 Unwrap the crescent roll dough (do not separate!) and place it in the prepared dish. Pinch the seams to make one cohesive sheet.
1 (8-oz) tube refrigerated crescent roll dough
Add sausage and cheese: 
Spread the sausage mix on top of the crescent roll dough. Evenly sprinkle with cheese.
1-½ cups shredded cheddar cheese
Egg mixture: 
Whisk together the eggs, milk and seasoning to taste and pour over the casserole.
6-8 large eggs, 1 cup milk, salt, pepper, garlic powder & onion powder
Bake:
 Bake for 25-35 minutes, until the casserole is golden brown and puffy, and the eggs are cooked through. Let cool for 5-10 minutes before slicing into squares to serve.

Notes

If you bake the casserole ahead of time, allow it to cool in the pan for 15 minutes, slice into squares and remove to a wire rack to cool completely. Store in the fridge covered for up to 3 days. Reheat in a 325°F oven until fully heated through.

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