Easy Crescent Roll Breakfast Casserole With Sausage
If you are looking for a simple recipe for the morning then this Crescent Roll Breakfast Casserole is one for you. It's full of fluffy eggs, gooey cheese and spicy sausage with a golden buttery crescent roll as the crust. This breakfast casserole is simple to make, full of flavor, and will please a crowd!
Servings: 12
Equipment
- 13x9 casserole dish
- skillet
Ingredients
- 1 8 ounce package Pillsbury crescent rolls, or crescent sheet
- 1 16 ounce package breakfast sausage
- 1-2 cloves garlic, minced
- ½ teaspoon Italian seasoning
- 1 and ½ cups shredded cheddar cheese, divided
- ½ cup mozzarella cheese
- 10 large eggs
- 1 cup half and half or milk
- salt and pepper to taste
Instructions
- Preheat oven to 375° F. Spray a 13x9 inch casserole dish with cooking spray.
- Unroll crescent roll sheet or rolls and lay flat in the bottom of the greased casserole dish.
- Bake in the preheated oven for 6 minutes.
- Meanwhile cook sausage in a skillet until browned and cooked through. Use a spatula or spoon to break up the sausage into small pieces.
- Drain off excess fat from sausage. Add minced garlic and sauté for 30 seconds. Season with Italian seasonings.
- Crack the eggs into a large bowl and use a whisk to beat the eggs. Whisk in the milk and season with salt and pepper.
- Add the sausage over the crescent roll dough. Then sprinkle 1 cup cheddar cheese and the mozzarella over the sausage.
- Pour the egg mixture over the cheese and sausage. Sprinkle with remaining cheddar cheese.
- Bake casserole in the preheated oven for 35-40 minutes or until the eggs are set and no longer jiggly.
- Let the casserole cool for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.
Notes
Make-ahead- You can prepare the whole breakfast casserole up to baking a day before. Store the unbaked casserole in the refrigerator and then bake in the oven for 35-40 minutes when you are ready. Remember to bring the casserole dish to room temperature before sticking in the hot oven.
Storage and Reheating- This crescent roll breakfast bake recipe can be enjoyed as leftovers. Simply let any leftovers cool completely then store in an airtight container or cover tightly with plastic wrap. Store in the refrigerator for 3-4 days.
Reheating is simple. Just pop a slice of the casserole into the microwave for 30 seconds and Voila! Breakfast is ready.
You can reheat the entire baked casserole in the oven at 350 for 25 minutes. Cover with aluminum foil to prevent it from over browning or drying out.