This easy crescent roll sausage breakfast casserole layers savory breakfast sausage, eggs, cheddar cheese, and buttery crescent roll dough in one baking dish. The crescent roll base bakes underneath the egg mixture, giving this egg bake a soft, flaky crust with plenty of sausage and cheese in every bite.
With only 15 minutes of prep, this sausage crescent roll breakfast casserole is a simple option for weekend breakfast, brunch, and holiday mornings. Most of the work is just browning the sausage, whisking the eggs, and assembling the casserole before it goes in the oven.
If you like easy breakfast recipes that keep prep simple, try my Breakfast Sausage Potato Hash or my Zucchini Egg Bake. My Brioche French Toast Casserole is a great sweet option.
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Shortcut Notes
- Refrigerated crescent roll dough: There is no homemade crust to mix or roll. Press the crescent dough directly into the dish for a buttery crescent roll base.
- Easy to assemble: Once the sausage is browned, everything is layered in a single 9x13-inch baking dish and baked together.
- Easy breakfast for a crowd: This crescent roll casserole recipe serves eight, making it useful for mornings when you have extra people to feed.
Ingredient Breakdown
- Breakfast sausage: Pork breakfast sausage adds savory flavor throughout the casserole. Mild or hot sausage will work depending on how much spice you want. (Jimmy Dean Hot Breakfast Sausage is my favorite)
- Eggs: Large eggs make up the base of the filling.
- Whole milk: Helps keep the egg mixture tender as it bakes.
- Heavy cream: Adds richness to the breakfast casserole without making it overly heavy.
- Seasoning: Salt and pepper.
- Cheddar cheese: Shredded cheese is layered with the sausage and sprinkled over the top so the casserole bakes up cheesy and golden.
- Refrigerated crescent rolls: The crescent roll dough forms the buttery base of the casserole. You can also use a crescent dough sheet.
See the recipe card for quantities.
Instructions
Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray.
Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together.
In a large skillet, brown the sausage over medium heat, breaking it up as it cooks. Remove from heat and drain any excess grease.
In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
Sprinkle the cooked sausage and 1 cup of the cheddar cheese evenly over the crescent roll dough. Pour the egg mixture over the top, then sprinkle with the remaining 1 cup cheese.
Bake for 35–40 minutes, or until the eggs are set and the top is lightly browned. Check the casserole around the 25-minute mark. If the top is browning too quickly before the center is set, loosely tent the dish with foil.
Let the casserole rest for about 5 minutes before slicing.
Substitutions
- Breakfast sausage: Use turkey breakfast sausage, Italian sausage, or ground beef if you want a different flavor.
- Cheddar cheese: Try Colby Jack cheese, pepper Jack cheese, Monterey Jack, or another shredded cheese blend.
- Crescent rolls: A refrigerated crescent dough sheet works especially well because there are no seams to pinch together.
Behind the Recipe
This is a recipe I have been making since college. It has stuck around all these years because crescent rolls and sausage make an easy breakfast that feels a little more substantial without adding much prep.
My top tip is to watch the casserole near the end of baking. If the top is getting too brown before the center of the egg mixture is set, loosely tent the dish with foil and let the casserole finish baking.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. You can assemble the casserole, cover it tightly, and refrigerate it overnight before baking. An unbaked casserole straight from the refrigerator may need a few extra minutes in the oven.
📖 Recipe
Easy Crescent Roll Sausage Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 8 large eggs
- 1 cup whole milk
- ¼ cup heavy cream
- 1 teaspoon kosher salt
- ¼ teaspoon ground pepper
- 2 cups shredded cheddar cheese divided
- 1 (8-ounce) tube refrigerated crescent rolls
Instructions
- Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with cooking spray. Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together.
- In a large skillet, brown the sausage over medium heat, breaking it up as it cooks. Remove from heat and drain any excess grease.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined.
- Sprinkle the cooked sausage and 1 cup of the cheddar cheese evenly over the crescent roll dough. Pour the egg mixture over the top, then sprinkle with the remaining 1 cup cheese.
- Bake for 35–40 minutes, or until the eggs are set and the top is lightly browned. Check the casserole around the 25-minute mark. If the top is browning too quickly before the center is set, loosely tent the dish with foil.
- Let the casserole rest for about 5 minutes before slicing.
Notes
Nutrition
Food safety
- Cook the breakfast sausage completely before adding it to the casserole.
- Bake the casserole until the egg mixture is fully set in the center.
- Refrigerate leftovers within two hours of serving.
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Kelsey Smith says
This is a recipe I've been making since I was a teenager. I hope y'all love it. If you give it a go, be sure to leave a review.