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This savory sausage breakfast casserole is flaky, filling, delicious and ready in under 30 minutes!!
The Ultimate Breakfast Feast
We LOVE this sausage breakfast casserole so much. It’s everything we love about breakfast, in one dish. Savory sausage, creamy eggs with cheese, and mouth-watering spices, all layered atop a soft and flaky crescent sheet.
It’s the perfect breakfast, and easy to make in large quantities. Add in that it only takes about 22 minutes to make, and this casserole will become a staple breakfast food in your kitchen.
It’s the perfect way to start a morning or holiday weekend! For more favorite breakfast casseroles, check out our Sausage Cream Cheese Casserole, Hashbrown Breakfast Casserole and Biscuit Breakfast Casserole.
WHY WE LOVE IT:
- All in one! This sausage breakfast casserole is everything you love about breakfast, layered on a crescent sheet.
- On the table in no time. From start to finish it’s ready in under 30 minutes – prepped in 7 and baked in 15!
- Filling. Crescent rolls, eggs, and sausage – everything you need to fill you up and get you through the morning!
Ingredients
PREP TIME: 7 minutes
COOK TIME: 15 minutes
- 1 pound sausage – or flavors of pork, chicken, or turkey sausage. You can also replace the sausage with cubes of ham or cooked crumbled bacon.
- 1 (8-ounce) package crescent sheet
- 5 large eggs
- ¼ cup milk
- 1 teaspoon Italian seasoning – Omit the Italian seasoning and replace it with a spice of your choice. Add heat with red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese – or Colby Jack, Pepper Jack, or a cheese blend. Freshly shredded cheese melts better than prepackaged cheese.
- optional veggies – Saute and mix in vegetables like red bell pepper, mushrooms, broccoli florets, spinach, or jalapenos.
- optional toppings – Homemade Salsa, cooked bacon, sour cream, or green onions, 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.
Complete The Meal
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Sausage Breakfast Casserole
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble up to 8 hours ahead of time. Cover with plastic wrap and keep it in the refrigerator. Add a few extra minutes to the baking time.
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.
Store leftovers in an airtight container(s) in the refrigerator for up to 4 days or freeze for up to 2 months.
This is so simple to throw together. My 84 yo Dad usually goes out to breakfast every day. With cases rising after Thanksgiving, he is staying at home. I made this and he is raving about it. One pan put into individual containers feeds him for a week with some leftovers for the freezer. I can’t stress how easy this is to make. We add tons of veggies to it as well.
I am so happy he likes it! Veggies are a great option!! Thank you!
So delicious, easy, and quick. Thanks for a great recipe!
Thank you so much for saying that!!
Love this , I use either plain light bread or Texas toast and have never ever had a piece left and I always have to make two casserole dishes at the same time , think I will be trying the crescents next time . I had never thought about that . Well time to go make some happy belly’s!!
Yay for happy belly’s!! Thank you so much for saying that!!
Such a great, simple recipe! I Used eight eggs instead of five, and cooked for 20 minutes. Even my picky child loves it, and he does like anything! Perfect for families on a budget.
It totally is!! So happy your picky eater even liked it! Thank you for sharing that!
So delish and amazingly simple. I made this for my daughter, her husband and two growing boys. I didn’t think the recipe called for enough eggs so I increased the quantity to eight instead of five. It turned out perfectly. And, ITALian seasoning for breakfast? No. I omitted it. I Plan to make it again this weekend for overnight guests. Thank you for publishing this!!
You are welcome! Thanks for sharing this recipe 🙂
Can I fix this breakfast casserole and freeze on December 12th then bake it on the 20th?? I’m trying to bake things before my kids come home on December 19th….
I personally have not tried freeing this. You can make ahead & stick in the fridge covered, then bake. That could work for freezing, but I have not tried.
Am i suPposed to let it sit before i cut into it? If so, For How long?
I mean you don’t have to, but I usually let it sit for at least 5-10 min, to cool.
Going to make this for breakfast.
I hope you like it!
Mine CAME out “juicy” (too Runny) as well. I wrapped it up in aluminum foil and placed it back in oven For 5minutes. That did the trick.
I am glad that helped 🙂 Thank you for letting me know!
This thing is amazing! I usually dice up a small onion and sautee it with the sausage. I also use 9 eggs – which I know is a far cry from the 5 listed in the ingredients – It’s just what my husband and I like best. So I double the milk and add extra seasoning. We make it on a Sunday and then heat up pieces for breakfast through the week. THANK YOU SO MUCH FOR CREATING THIS!
That sounds perfect! Thanks for sharing that! And, I am glad to share 🙂
Fast to make….delicious to eat
Thank you for sharing that!