8 servings

Crescent Roll Breakfast Casserole

Recipe by: True Taste Buds

This Crescent Roll Breakfast Casserole Recipe is the ultimate morning comfort food that practically makes itself. It combines buttery pastry with savory sausage and fluffy eggs to create a guaranteed crowd-pleaser for busy weekends.

★★★★★ 4.74 from 653 votes
PREP TIME 15 mins
COOK TIME 43 mins
TOTAL TIME 58 mins
SERVINGS 8
Crescent Roll Breakfast Casserole

Ingredients

  • 1 (8 ounce) tube refrigerated crescent rolls
  • 1 pound ground breakfast sausage
  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup diced red bell pepper

Instructions

  1. Set the oven to 375°F and lightly spray your 9x13 pan with non-stick cooking spray. This ensures your casserole slices slide right out.
  2. Cook the sausage in a skillet over medium heat until no pink remains and it smells richly savory. Drain the excess grease thoroughly.
  3. Unroll the dough sheets and press the seams together firmly on the bottom of the pan. Make sure it reaches all the way to the edges.
  4. Bake the crust alone for 8 minutes until it looks slightly puffed and lightly golden. This step is crucial to prevent a soggy bottom.
  5. Beat the eggs vigorously with the milk, salt, and pepper in a large bowl. Keep whisking until the mixture turns a pale uniform yellow.
  6. Scatter the cooked sausage and diced bell peppers evenly across the warm crust. Top it generously with the shredded sharp cheddar cheese.
  7. Slowly pour the beaten egg mixture over the cheese and meat. Give the pan a gentle shake to help the liquid settle into the corners.
  8. Return the pan to the oven and bake for 35 to 40 minutes. You will know it is done when the edges are bubbling and the center no longer jiggles.
  9. Let the casserole rest for 10 minutes before cutting into squares. This resting time helps the slices hold their shape perfectly.

Notes

Tip: If the dough shrinks a bit during par-baking, just gently press it back toward the edges with a spatula while it is still warm. Make-Ahead: You can assemble this the night before. Just par-bake the crust, add the fillings, pour over the egg mixture, and cover the dish tightly with foil. Keep it in the fridge overnight and add about 10 extra minutes to the baking time the next morning.

Nutrition

Calories: 385 | Carbohydrates: 14g | Protein: 18g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 250mg | Sodium: 650mg | Fiber: 1g | Sugar: 2g