This Sausage Breakfast Casserole is an easy breakfast made with savory sausage, eggs, cheddar cheese, and a soft, flaky crescent crust. It comes together quickly and bakes in about 15 to 20 minutes, making it a great option for busy mornings, brunch, or Christmas morning.
We love that the crescent sheet gives this casserole a buttery crust that sets it apart from a traditional egg casserole. The sausage makes it filling, the eggs stay soft and tender, and everything is topped with plenty of melted cheese. You can also change it up with different cheeses, cooked vegetables, bacon, or ham.
It can be assembled ahead of time and refrigerated until you’re ready to bake, which makes mornings even easier when you’re feeding family or guests. For more easy breakfast casseroles, try our Sausage Cream Cheese Casserole, Hashbrown Breakfast Casserole and Biscuit Breakfast Casserole.
Why You’ll Love It + Why It Works:
- Ready Fast. Prep takes just minutes and the casserole bakes in about 15 to 20 minutes.
- Flaky Crescent Crust. The crescent sheet gives the casserole a soft, buttery base that sets it apart from traditional egg casseroles.
- Make Ahead Friendly. Assemble it the night before and bake it in the morning for an easier breakfast.
- Easy to Change Up. Use different sausage, cheese, vegetables, or toppings based on what your family likes.
- Filling Breakfast. Eggs, sausage, cheese, and crescent dough make this hearty enough for breakfast or brunch.
Sausage Breakfast Casserole Ingredients
- Sausage (1 pound): Adds the hearty, savory flavor that makes this casserole filling. Pork sausage is our go-to, but chicken or turkey sausage also works. You can also use cooked crumbled bacon or diced ham.
- Crescent sheet (1 8-ounce package): Creates the soft, flaky crust on the bottom of the casserole and makes it easy to slice and serve. Press the dough into the pan and seal any gaps so the egg mixture stays on top.
- Large eggs (5): Creates the main egg layer and hold the sausage, cheese, and crust together as the casserole bakes.
- Milk (¼ cup): Helps keep the egg mixture soft and tender instead of firm or rubbery.
- Italian seasoning (1 teaspoon): Adds a simple blend of herbs that gives the egg mixture more flavor. You can leave it out or swap in another seasoning your family likes.
- Salt (½ teaspoon): Seasons the eggs and helps bring out the flavor of the sausage and cheese.
- Black pepper (¼ teaspoon): Adds a little extra seasoning and mild heat to the egg mixture.
- Shredded cheddar cheese (1 cup): Adds cheesy flavor and melts over the top of the casserole. Colby Jack, Pepper Jack, or a cheese blend also works. Freshly shredded cheese melts more smoothly, but pre-shredded cheese is fine too.
- Optional vegetables: Add color, texture, and extra flavor. Bell peppers, mushrooms, broccoli, spinach, or jalapeños all work well. Cook the vegetables first and drain off any extra moisture so the casserole does not turn watery.
- Optional toppings: Make it easy for everyone to finish their serving the way they like it. Try Homemade Salsa, cooked bacon, sour cream, green onions, or Sausage Gravy.
How to Make Sausage Breakfast Casserole
PREP. Preheat oven to 400°F.
SAUSAGE. Brown 1 pound sausage in a large skillet over medium heat, breaking it up as it cooks. Drain excess grease.
CRESCENTS ROLLS. Unroll the 8-ounce crescent sheet and spread it onto the bottom of a greased 9×13 casserole dish. Evenly spread cooked sausage over the dough.
EGGS. In a large bowl, whisk 5 eggs, ¼ cup milk, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper. Pour the egg mixture over the top of your casserole, and sprinkle 1 cup of shredded cheddar cheese on top.
BAKE. Bake for 15-20 minutes until the eggs are set and the crust is golden.
Kristyn’s Recipe Tips
- Seal any gaps in the crescent sheet so the egg mixture stays on top and the crust bakes evenly.
- Drain sausage well after browning, excess grease can prevent the center from setting.
- Check doneness at 15 minutes. The center should be set with a slight jiggle and the crust golden at the edges.
- Let it rest 5 to 10 minutes before slicing, this helps the layers hold together cleanly.
- Make ahead and storage, assemble up to 8 hours ahead and chill; bake from cold adding a few minutes; leftovers keep 3 days and reheat covered at 325°F.
Sausage Breakfast Casserole Recipe
Equipment
Ingredients
- 1 pound sausage
- 1 package crescent sheet
- 5 eggs
- ¼ cup milk
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 400°F.
- Brown sausage in a skillet over medium heat, breaking it up as it cooks. Unroll the crescent sheet and spread it onto the bottom of a greased 9×13 baking dish. Evenly spread sausage over the dough.
- In a medium bowl, whisk eggs, milk, Italian seasoning, salt, and pepper. Pour over the top of your casserole, and sprinkle the cheese on top.
- Bake for 15-20 minutes until the eggs are set and the crust is golden.
Notes
Nutrition
Recipe FAQ
It may need a few more minutes in the oven. The edges should be set and the center should have only a slight jiggle before you remove it. Let it rest for 5 to 10 minutes before slicing so the eggs can finish setting.
No. The crescent sheet bakes along with the egg mixture and sausage.
Assemble up to 8 hours ahead of time. Cover with plastic wrap and keep it in the refrigerator. If baking straight from the refrigerator, plan on a few extra minutes of bake time and check the center for doneness before removing it.
Fully bake and cool the casserole before wrapping it tightly with plastic wrap and again with aluminum foil before. Freeze for up to 3 months.
Yes. For a full casserole, bake and cool completely, then wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
For leftover slices, store in an airtight freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator, then reheat covered in a 325°F oven or microwave individual portions until warmed through.
Complete The Meal
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This recipe was originally published April 2017.
Absolutely love a breakfast casserole, makes feeding a group easy and delicious!
Very good recipe with great flavors and easy to make. And while I love crescent rolls (who doesn’t ) can’t be a regular in my diet since we try to do low carb when it is just my hubs and I. Maybe I will try omitting the rolls and see about a modification since all the other ingredients go so well together.
My daughter in law made this and her mom makes it and with a twist with hot sausage. I absolutely love this recipe
Sounds good. I’m trying it this morning fir church.
Looking forward to trying this one – easy and sounds delicious!
I belong to our community Garden Club and we have monthly meeting. Each meeting we have volunteers to provide breakfast items. This was my turn and I had no idea what I was going to make. I saw the Sausage Breakfast Casserole and thought it would be a perfect choice to make.
I had never really made breakfast items before but this was an easy recipe to follow. It was a big hit, so flavorful. Several members requested the website for the recipe. I will be making it again as one of the items for an Easter brunch this year