Description
This Crescent Roll Breakfast Casserole is a delicious and easy-to-make morning dish perfect for brunch or a hearty breakfast. Featuring a buttery crescent roll crust layered with savory cooked sausage, fluffy eggs, and melted cheddar cheese, this casserole bakes to a golden perfection. It’s a crowd-pleaser that’s customizable with optional green onions and other add-ins like vegetables or different meats.
Ingredients
Scale
Crust
- 1 can (8 oz) refrigerated crescent roll dough
Filling
- 6 large eggs
- 1/4 cup milk
- 1 cup cooked breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Garnish (optional)
- 2 tablespoons chopped green onions
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make crescent crust: Unroll the refrigerated crescent roll dough and press it firmly into the bottom of the prepared baking dish, sealing any seams so it forms an even crust.
- Mix egg filling: In a medium bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and onion powder until well combined and smooth.
- Assemble casserole: Sprinkle the cooked and crumbled breakfast sausage evenly over the crescent roll crust. Pour the egg mixture evenly over the sausage layer, then top everything with shredded cheddar cheese.
- Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the eggs are fully set and the top is golden brown.
- Cool and garnish: Remove the casserole from the oven and let it cool for 5 to 10 minutes to set. Garnish with chopped green onions if desired before slicing and serving.
Notes
- Sausage can be substituted with cooked bacon or diced ham for different flavors.
- For added nutrition and taste, consider adding sautéed vegetables such as bell peppers or spinach to the egg mixture before baking.
