Easy Crescent Roll Sausage Breakfast Casserole
Servings: 8 servings
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
Make Ahead: Assemble the casserole as directed, cover tightly, and refrigerate overnight. When ready to bake, let the dish sit at room temperature while the oven preheats, then bake as directed, adding a few extra minutes if needed.
Storage: Store breakfast casserole leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat individual slices in the microwave until warmed through, or cover the casserole with foil and warm it in a 325°F (163°C) oven.
Freezer: You can also freeze this baked casserole for 3 to 4 months. Wrap individual portions or the entire casserole well, thaw overnight in the refrigerator, and reheat until hot throughout.
