Crescent Roll Breakfast Casserole
This Crescent Roll Breakfast Casserole is the ultimate easy morning bake — loaded with savory ground breakfast sausage, fluffy seasoned eggs, and melty mozzarella cheese, all layered on top of a golden, flaky crescent roll crust. Using store-bought crescent roll dough means it comes together in just 15 minutes of prep, making it perfect for weekend brunches, holiday mornings, or meal prepping a week's worth of satisfying breakfasts in one shot.
Equipment
- 9x13-inch baking dish
- Large skillet or frying pan For browning the sausage
- Mixing bowl Medium-sized, for beating the eggs
- Whisk or fork For beating the eggs
- Wooden spoon or spatula For breaking up sausage while cooking
- Measuring cups
- Oven mitts
- Sharp knife or bench scraper For cutting casserole into squares
- Cooking spray or butter For greasing the baking dish
- Paper towels For draining cooked sausage
- Wire rack or kitchen towel For resting the casserole after baking
- Aluminum foil (optional) To tent casserole if cheese browns too quickly
- Instant-read thermometer (optional) To verify eggs reach 160°F (71°C)
Ingredients
- 2 cans refrigerated crescent roll dough Standard 8 oz cans; crescent roll sheets also work
- 1 lb ground breakfast sausage 454g; use mild, regular, or hot depending on preference
- 6 eggs Large eggs, beaten; room temperature preferred
- 2 cups mozzarella cheese, shredded About 226g; divided — use 1½ cups inside, ½ cup on top
- salt To taste; start with about ¼ teaspoon
- black pepper To taste; start with about ⅛ teaspoon
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish generously with cooking spray or butter, making sure to coat the bottom and all four sides.
- Cook the ground breakfast sausage in a large skillet over medium heat for 8 to 10 minutes, breaking it into small crumbles, until fully browned with no pink remaining. Transfer to a paper towel-lined plate to drain off excess grease.
- Crack all 6 eggs into a medium bowl and whisk well until fully combined. Season with salt and pepper to taste and whisk once more to distribute the seasoning evenly.
- Unroll both cans of crescent roll dough and lay the triangles across the bottom of the greased baking dish, overlapping edges slightly. Press the seams firmly together with your fingers to form one solid, even crust layer that covers the entire bottom and slightly up the sides.
- Scatter the drained cooked sausage evenly over the crescent dough crust. Sprinkle 1½ cups of the shredded mozzarella cheese over the sausage layer, reserving the remaining ½ cup for the top.
- Pour the seasoned beaten eggs slowly and evenly over the sausage and cheese filling. Gently tilt the dish side to side so the egg mixture settles into all the gaps.
- Sprinkle the remaining ½ cup of shredded mozzarella evenly across the top of the casserole to create a golden, bubbly cheese crust during baking.
- Bake on the center rack at 375°F (190°C) for 30 to 35 minutes, until the eggs are fully set and the crescent crust is golden brown. If the cheese browns too quickly, tent loosely with foil and continue baking until the center is set.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before cutting. Slice into 8 squares and serve warm.
Notes
- Drain the sausage well: Excess grease is the main cause of a soggy crust. Always pat the cooked sausage dry with paper towels before layering it into the dish.
- Press the seams firmly: Take a minute to really press the crescent dough perforations together so the egg filling doesn't seep under the crust layer.
- Room temperature eggs: Let your eggs sit on the counter for 10 to 15 minutes before beating. Cold eggs can affect how evenly the filling sets.
- Make it ahead: Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. Bake fresh in the morning, adding 5 to 10 extra minutes to the bake time.
- Cheese swaps: Sharp cheddar, Monterey Jack, Colby, Pepper Jack, or a Mexican blend all work great in place of mozzarella. Use about 2 cups total.
- Sausage variations: Swap ground sausage for cooked crumbled bacon, diced ham, or a combination. For a vegetarian version, use sautéed bell peppers, onions, mushrooms, and spinach.
- Add a spicy kick: Mix ½ teaspoon of red pepper flakes into the beaten eggs, or use hot breakfast sausage instead of regular.
- Refrigerator storage: Cover and refrigerate leftovers for up to 4 days. Reheat individual slices in the oven at 350°F (175°C) for 10 to 15 minutes, or in the microwave on medium power for 60 to 90 seconds.
- Freezer storage: Wrap individual cooled slices tightly in plastic wrap and freeze in a zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Check doneness: Insert a toothpick into the center — it should come out clean. The internal temperature should read 160°F (71°C) on an instant-read thermometer.
Nutrition
Serving: 1SliceCalories: 420kcalCarbohydrates: 22gProtein: 22gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 185mgSodium: 870mgPotassium: 210mgSugar: 5gVitamin A: 8IUCalcium: 20mgIron: 10mg
Tried this recipe?Let us know how it was!