Name: Crescent Roll Breakfast Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 70 min
Ingredients: 8 ounces refrigerated crescent roll dough (1 can); 1 pound bulk breakfast sausage; 1 cup diced white onion; 1 cup diced green bell pepper; 2 cups sharp cheddar cheese (shredded); 8 large eggs; 2 cups milk; ½ teaspoon salt; ¼ teaspoon black pepper

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This cheesy crescent roll breakfast casserole starts with a flaky crescent dough crust. It’s filled with sausage, onion, green pepper, eggs, and sharp cheddar.

The sliced breakfast casserole shows layers of eggs, sausage, and crescent dough.

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Weekday mornings around here usually mean coffee and something with scrambled eggs and some quick bacon or sausage.

Weekends are a little different. John and I have more time to cook, and this sausage crescent roll breakfast casserole is one of our favorites. It’s easy to put together, feeds a crowd, and works well for brunch or a holiday breakfast.

A Few Notes About the Crescent Roll Crust

Press the crescent roll dough into the bottom of the pan and pinch the seams together as best you can. Some brands of dough stick to the pan better than others, and some pans make it easier for the dough to move around.

If a little egg slips under the dough, it’s not a big deal. The dough may float or bubble up in spots as it bakes, but the casserole will still taste good. You may end up with a little egg under the crust, and that’s fine, too.

Crescent roll dough is pressed into a baking dish.

The bigger thing to watch is grease from the sausage. Drain the sausage mixture well before adding it to the pan. Too much grease can make the bottom soft.

Let the casserole bake until the center is set and a knife inserted in the middle comes out clean. Then let it rest for 5 to 10 minutes before cutting. This gives the eggs time to finish setting up.

How to Make Crescent Roll Breakfast Casserole

Press the crescent roll dough into a greased 9×13-inch baking dish. Pinch the seams together to make one full sheet of dough.

Cook the sausage, onion, and green pepper until no pink remains. Jimmy Dean, Johnsonville, and store-brand breakfast sausage all work great. Use whichever one your family likes or whatever you already have on hand.

The sausage mixture is spread over the crescent dough.

Drain the sausage mixture, then spread it over the dough. Add most of the cheddar cheese.

Whisk the eggs, milk, salt, and pepper in a large bowl. Pour the egg mixture over the sausage and cheese, then add the rest of the cheddar on top.

The egg mixture is poured over the sausage and cheese.

Bake until the center is set and the top is golden brown. Let the casserole cool for a few minutes before cutting.

Can You Make Crescent Roll Breakfast Casserole Ahead?

You can do part of the work the night before. Cook the sausage, onion, and pepper, drain it well, and let it cool. Cover it and keep it in the refrigerator overnight.

The next morning, press the crescent dough into the pan, add the sausage mixture and cheese, then pour in the eggs. This saves time without leaving the dough under the egg mixture all night.

For another make-ahead option, try our sausage egg casserole. It uses bread instead of crescent dough and is made to sit overnight.

Storing and Reheating Leftovers

Cover leftover crescent roll breakfast casserole and keep it in the refrigerator for up to 3 days.

Reheat one piece at a time in the microwave until hot. You can also warm it in a 325°F oven if you prefer.

This breakfast casserole with sausage and crescent rolls is great for a slow weekend morning, brunch, or a holiday breakfast. I hope y’all love it as much as we do.

The crescent roll casserole is shown with one square removed.

What to Serve with Crescent Roll Breakfast Casserole

Serve this casserole with fresh fruit or a simple fruit salad to balance the rich sausage, eggs, and cheddar.

For a bigger breakfast or brunch, add mini chocolate chip muffins or hash brown waffles. The muffins give you something sweet, while the waffles add a crisp, savory side.