Crescent Roll Breakfast Casserole: Easy Morning Comfort in One Dish
If you’ve ever found yourself staring into the fridge at 7 AM wondering how you’re going to feed a crowd, this crescent roll breakfast casserole might just save your morning (and your sanity). It’s warm, cheesy, and filled with savory sausage and fluffy eggs that hit the spot like no cold cereal ever could. This one-pan wonder is the hero of lazy weekend brunches and the quiet champion of make-ahead mornings.
I first made this on a snowy Sunday when the kids were cranky, and I was one pot of coffee away from losing it. I grabbed a can of crescent rolls, tossed in what I had—sausage, eggs, and cheese—and hoped for the best. The result? Everyone went quiet at the table. If that’s not magic, I don’t know what is.
This breakfast casserole with crescent rolls is everything you want: quick to prep, easy to bake, and satisfying. Whether you’re planning an overnight breakfast casserole with crescent rolls or need a sausage cream cheese breakfast casserole crescent rolls combo that feeds everyone without complaints, you’re in good hands here.
Servings: 8 servings
Ingredients
- 1 can refrigerated crescent rolls
- 1 pound ground breakfast sausage
- 6 large eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the sausage over medium heat until browned and cooked through. Drain excess fat.
- Unroll the crescent dough and press it into a greased 9x13-inch baking dish, sealing the seams.
- Spread the cooked sausage evenly over the dough.
- In a bowl, whisk together the eggs, milk, salt, and pepper. Pour over the sausage layer.
- Sprinkle the shredded cheddar on top.
- Bake for 25 to 30 minutes, or until the eggs are set and the top is golden.
- Let cool slightly before slicing and serving.