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Breakfast Sausage Crescent Roll Casserole

Breakfast sausage crescent roll casserole layers browned sausage and cheddar over a flaky crescent crust, then bakes with a savory egg mixture. The golden top and 160°F center make it a hearty make-ahead-style breakfast for sharing.
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Prep Time 15 minutes
Cook Time 45 minutes
resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray
  • 1 lb breakfast sausage bulk
  • 1 can (8 oz) refrigerated crescent roll dough
  • 1.5 cups shredded cheddar cheese
  • 8 eggs large
  • 0.5 cup milk
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 9x13-inch baking dish
  • 1 12-inch skillet
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Cook the sausage in a 12-inch skillet over medium heat for 8–10 minutes, breaking it into small pieces, until browned and no pink remains.
  4. Drain excess grease from the sausage.
  5. Unroll the crescent roll dough into the baking dish.
  6. Press the seams together to make an even crust.
  7. Spread the sausage over the crust.
  8. Sprinkle with the cheddar cheese.
  9. Whisk the eggs, milk, salt, and pepper in a medium bowl.
  10. Pour the egg mixture evenly over the sausage and cheese.
  11. Bake for 30–35 minutes, until the crust is golden and the center reaches 160°F when checked with an instant-read thermometer.
  12. Let the casserole rest for 5 minutes before slicing and serving.

Notes

For a tender crust, press the crescent seams together well before adding the toppings. Refrigerate leftovers for 3–4 days; freeze for up to 2 months. For a gluten-free option, use gluten-free crescent dough.