Crescent Roll Breakfast Casserole – A Golden, Flaky Morning Favorite
If the morning rush has you scrambling for something hearty yet easy, Crescent Roll Breakfast Casserole is your new best friend. This cozy, flaky bake combines all your breakfast favorites — buttery crescent dough, savory sausage, fluffy eggs, and melted cheese — in one golden, bubbly dish that’s as satisfying as it is effortless. It’s the kind of recipe that makes your kitchen smell like a diner on a lazy Sunday morning.
You know those recipes that feel like a warm hug? This one does exactly that. With only a few ingredients and about ten minutes of prep, this casserole transforms into a beautiful, puffed-up breakfast bake that’s perfect for weekends, holidays, or feeding a hungry crowd. The best part? It’s just as delicious reheated the next day, making it ideal for meal prep or brunch gatherings.
Ingredients:
- 1 can refrigerated crescent roll dough (8 ounces)
- 1 pound breakfast sausage, cooked and crumbled
- 6 large eggs
- 1/2 cup milk
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Preheat and prep: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- Lay the base: Unroll the crescent roll dough and press it evenly into the bottom of the prepared dish, sealing any seams to form a solid crust.
- Add sausage: Spread the cooked and crumbled sausage evenly over the crescent roll layer.
- Whisk the eggs: In a large bowl, whisk together eggs, milk, salt, and pepper until well combined.
- Assemble the casserole: Pour the egg mixture evenly over the sausage layer, then sprinkle the shredded cheese on top.
- Bake to perfection: Place in the preheated oven and bake for 25–30 minutes, or until the eggs are set and the top is golden brown.
- Cool and serve: Let the casserole cool for about 5 minutes before slicing. Garnish with fresh parsley and serve warm.
Tips & Tricks
- For a crispier crust, pre-bake the crescent roll layer for 5 minutes before adding the sausage and eggs.
- Add a bit of onion powder, garlic powder, or paprika to the eggs for extra flavor.
- If using spicy sausage, pair it with Monterey Jack or pepper jack cheese for a bold kick.
- This recipe is easily doubled for larger crowds — just use two cans of crescent rolls and a larger baking pan.
- Prep the night before! Assemble, cover, and refrigerate overnight; bake fresh in the morning.
Crescent Roll Breakfast Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Press crescent roll dough evenly into the bottom of the dish, sealing seams.
- Spread cooked sausage evenly over the dough.
- Whisk eggs, milk, salt, and pepper together, then pour over sausage.
- Sprinkle shredded cheese on top.
- Bake uncovered for 25–30 minutes, until eggs are set and top is golden.
- Cool 5 minutes, garnish with parsley, slice, and serve.
Notes
Variations
- Southwest Style: Add diced bell peppers, jalapeños, and a sprinkle of taco seasoning for a Tex-Mex twist.
- Vegetarian Option: Skip the sausage and add sautéed spinach, mushrooms, and diced tomatoes.
- Bacon Lovers’ Version: Swap sausage for crispy cooked bacon or use both for a meaty combo.
- Ham & Cheese Delight: Use diced ham and Swiss cheese instead of sausage and cheddar for a milder, smoky flavor.
- Everything Bagel Upgrade: Sprinkle everything bagel seasoning on top before baking for a crunchy, savory finish.
Serving Suggestions
Crescent Roll Breakfast Casserole shines on any breakfast or brunch table. Serve it with:
- A side of fresh fruit or a simple green salad for contrast.
- Warm biscuits, hash browns, or roasted potatoes for a heartier spread.
- A drizzle of hot sauce or dollop of sour cream for tang.
- Freshly brewed coffee or orange juice to complete the meal.
It’s a perfect dish for Easter brunch, Christmas morning, potlucks, or even breakfast-for-dinner nights when you want comfort without the hassle.
Storage Information
Store leftovers covered in the refrigerator for up to 4 days. To reheat, microwave individual portions for 30–60 seconds, or warm the entire casserole in the oven at 325°F (165°C) for about 15 minutes.
For longer storage, you can freeze baked portions in airtight containers for up to 2 months. Reheat directly from frozen in the oven until heated through.
FAQ
Can I make this casserole ahead of time?
Yes! You can assemble it the night before, cover, and refrigerate. In the morning, bake as directed, adding 5–10 extra minutes to the baking time.
Can I use crescent dough sheets instead of rolls?
Absolutely! The sheets work beautifully since they don’t require sealing seams.
Can I substitute sausage with another protein?
Yes — try bacon, ham, turkey sausage, or even plant-based sausage for a vegetarian option.
What cheese works best?
Sharp cheddar is classic, but mozzarella, Monterey Jack, or Colby blend wonderfully for a melty finish.
Do I need to cook the sausage before adding it?
Yes. Always cook and drain the sausage first to remove excess grease before layering it into the casserole.
History / Fun Facts
Crescent roll dough has been a beloved American shortcut ingredient since Pillsbury introduced it in the 1960s. Its versatility turned it into a staple for everything from appetizers to desserts — and of course, breakfast casseroles. Home cooks quickly discovered that layering crescent dough as a base created a buttery, flaky crust perfect for savory egg bakes.
Breakfast casseroles themselves have deep roots in American home cooking. They became especially popular in the 1980s and 1990s, when easy, crowd-pleasing meals were all the rage for weekend brunches and holidays. The Crescent Roll Breakfast Casserole became a go-to for busy families, combining pantry staples in a way that felt both indulgent and comforting.
Today, this dish continues to shine at gatherings because it brings people together over something familiar yet special. The smell of buttery dough and bubbling cheese is pure nostalgia — a reminder that sometimes the best mornings start with a simple bake straight from the oven.
