Breakfast Casserole

Last updated on December 10, 2025

I can still hear the clink of coffee mugs and the soft chatter of sleepy kids on a weekend morning when I first learned to make this breakfast casserole. It was one of those easy, chaotic mornings where I wanted something warm on the table without fussing for an hour. The first time I tried it, I forgot to set the timer and nearly burned the crust—lesson learned—but the family still declared it a winner. If you want a no-fail, cozy dish that feeds a crowd and gets easier with every try, you’re in the right place. I’ll walk you through every step so this feels stress-free and totally doable, even if it’s your first time making a Breakfast Casserole. For other cozy bakes, I like to keep a few options on hand like a blueberry cottage cheese breakfast bake for fruit lovers: Blueberry Cottage Cheese Breakfast Bake.

Why I Love This Recipe of Breakfast Casserole

I love this Breakfast Casserole because it’s the kind of recipe that saves mornings. It’s forgiving, quick to assemble, and flexible enough to suit picky eaters and busy schedules. The melted cheese on top and the soft, eggy middle feel like a warm hug on a plate. I appreciate recipes that don’t require fancy skills or rare ingredients, and this one rewards simple effort with big flavor. It’s also great for mornings when you’ve got guests, a holiday brunch, or just need to use what’s in the fridge. If you’re watching gluten or choosing dishes that everyone can enjoy, this casserole adapts easily — I often browse ideas to make dishes more inclusive, like the helpful roundups of gluten-free breakfast options I keep bookmarked: 9 Tasty Gluten-Free Recipes to Start Your Day.

Ingredients You’ll Need for Breakfast Casserole

Essentials

1 can refrigerated crescent rolls (one 8 oz can) — these form a soft, buttery bottom crust. If you prefer, use refrigerated biscuit dough cut into pieces.
1 pound mild breakfast sausage (use turkey or chicken sausage, or a plant-based breakfast sausage to keep it pork-free)
6 large eggs, beaten
2 cups shredded cheddar cheese — use sharp or mild depending on your taste

Optional add-ons (mix and match)

1 small onion, finely chopped and lightly sautéed
1 bell pepper, diced (red or orange add sweetness)
1 cup baby spinach, roughly chopped (tucks in greens without changing taste)
1/2 cup diced tomatoes (seeds removed to keep moisture down)
1/2 teaspoon garlic powder or 1 clove minced garlic, sautéed
1/4 cup milk or cream for richer eggs (or use dairy-free milk if needed)
Fresh herbs like chives or parsley for garnish

Shortcuts and substitutions

Crescent roll crust: Swap for store-bought frozen pie crust or refrigerated biscuit dough for a similar effect. For a hash-brown base, see the variations section below.
Sausage: Use pre-cooked turkey sausage crumbles or a plant-based sausage to save time. Buying pre-cooked saves 10–15 minutes.
Cheese: Use a Mexican blend or pepper jack if you want a little kick. For dairy-free diets, use shredded dairy-free cheese — and check my notes on dairy-free options here: Dairy-Free Breakfast Casserole Options for All Diets.
Protein-free: Omit sausage and add extra veggies and beans or crumbled firm tofu for a vegetarian variation.

Note on ingredients: I keep this recipe free of pork and alcohol-friendly ingredients so it works for a wider range of households. It’s easy to make this dish gluten-free too by swapping the crescent rolls for a gluten-free crust or a hash-brown base — here’s a helpful guide on easy gluten-free breakfast casseroles if you want alternatives while keeping things simple: Easy GF Breakfast Casserole Recipes for Busy Mornings.

How to Make Breakfast Casserole Step-by-Step

Before you begin, gather your ingredients and set out basic tools: a 9×13-inch baking dish, skillet, mixing bowl, whisk or fork, and a spatula. Read through the whole recipe once so you’re not rushing.

Preheat and prep

Preheat your oven to 350°F (175°C). This is a gentle temperature that cooks the eggs through without drying the top.
Spray a 9×13-inch baking dish with nonstick cooking spray or lightly grease with butter or oil.

Cook the sausage

Heat a large skillet over medium heat. Add the mild turkey or chicken breakfast sausage, breaking it into pieces with a spatula as it cooks.
Brown the sausage until it’s cooked through and no longer pink, about 6–8 minutes. If you’re using plant-based sausage, follow package instructions for browning.
If there is excess grease, drain it into a heat-safe container and blot the sausage with a paper towel. Draining helps prevent the casserole from becoming oily.

Tip: If you like onions or peppers, add them to the skillet and sauté until soft before adding the sausage. This builds flavor without adding extra steps.

Prepare the crust

Unroll the can of crescent rolls. Press the seams together so the dough forms a single sheet and spread it across the bottom of your prepared 9×13 dish. Press the dough to cover the bottom and slightly up the sides to form a simple crust.
If using refrigerated biscuit dough, press or roll pieces to cover the bottom. If you prefer a hash-brown base, see the variation section below.

Layer the sausage

Evenly spread the browned and drained sausage over the crescent roll crust. Make sure the pieces are distributed so every slice will get sausage.

Beat the eggs

In a medium bowl, whisk together the 6 large eggs until smooth. Add a pinch of salt and pepper. If using milk or cream for richer eggs, stir in up to 1/4 cup now.
For extra flavor, add a pinch of garlic powder or a tablespoon of chopped fresh herbs.

Pour the eggs and add cheese

Carefully pour the beaten eggs over the sausage layer. Use a spatula to gently nudge the eggs so they settle evenly around the sausage.
Generously sprinkle 2 cups of shredded cheddar cheese over the top in an even layer.

Tip: If you like a crispier top, you can add another 1/2 cup of cheese or broil the casserole for 1–2 minutes at the end—watch closely to avoid burning.

Bake

Place the casserole in the preheated oven and bake at 350°F for about 30 minutes. The edges should be set and golden, and the center should be cooked through but still slightly soft. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
If the top browns too quickly, tent it loosely with foil for the final 5–10 minutes.

Rest and serve

Remove the casserole from the oven and let it rest for 5–10 minutes. Resting helps the eggs set further and makes slicing cleaner.
Cut into squares and serve warm. Top with fresh herbs or a little salsa if you like.

Make-ahead tips

Assemble the casserole up to a day ahead. Cover tightly with foil or plastic wrap and refrigerate. Add an extra 5–10 minutes to the baking time if baking straight from the fridge.
To freeze: Assemble in an oven-safe, freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking, or add 15–20 minutes to the baking time if baking from frozen (cover with foil until the center is hot).

Quick timing plan for busy mornings

Prep out the night before: Brown the sausage and chop veggies. Assemble in the baking dish and refrigerate.
Morning of: Preheat oven and bake for 30–40 minutes. This gives you time to shower, make coffee, or get kids ready while the oven does the work.

I sometimes pair this step-by-step assembly with a quick read through a few helpful gluten-free tips to make sure my guests with sensitivities are covered: Easy GF Breakfast Casserole Recipes for Busy Mornings.

Common Mistakes to Avoid

Overcooking and drying out the eggs

One common mistake is baking the casserole too long or at too high a temperature. Eggs can go from creamy to rubbery quickly. Stick with 350°F and check around 25–30 minutes. Look for a slightly jiggly center that will set during resting. Using a little milk or cream can give a softer texture, but don’t add too much liquid — a quarter cup max for this size dish.

Not draining the sausage well enough

Even turkey or chicken sausage can release grease while cooking. If you skip draining, the casserole can turn out greasy and soggy. Drain the cooked sausage in a fine mesh sieve or on paper towels, and blot lightly before spreading it on the crust. This helps the eggs set properly and keeps the crust from getting oily.

Putting in too many wet ingredients

Tomatoes, watery vegetables, or not-drained shredded hash browns can add moisture and prevent the casserole from setting. If you love tomatoes or mushrooms, sauté them first to reduce moisture. For vegetables like zucchini, salt them lightly and let them drain on paper towels before adding.

Skipping a rest period

Cutting into the casserole right away is tempting, but it can cause the layers to fall apart and the slices to be loose. Give it 5–10 minutes to rest so the eggs finish setting and the crust firms up. This small step makes your serving look cleaner and helps flavors settle.

Easy Variations for Breakfast Casserole

Veggie-Loaded Breakfast Casserole

If you’re feeding kids who don’t always love vegetables, hiding them in a casserole is a win. Sauté a cup of chopped bell peppers, a diced onion, and a cup of shredded spinach until tender. Mix these with the sausage before layering over the crust, then pour the eggs over. The veggies mellow into the eggs and add color and nutrition. You can also fold in a half cup of roasted sweet potato cubes for a comforting twist.

Hash-Brown and Egg Breakfast Casserole (no crust)

For a heartier base and a gluten-free option, replace the crescent roll crust with 20–24 ounces of frozen shredded hash browns, thawed and drained. Press half the hash browns into the bottom of the dish, layer the cooked sausage and veggies, pour the eggs, then top with remaining hash browns and cheese. Bake at 350°F for 35–40 minutes until the center is set and the top is golden. This variation gives a slightly crispier texture and works great for a make-ahead breakfast. For more hash-brown-based ideas and inspiration, check out other classic combos like the hash brown and egg casseroles I’ve bookmarked: Best Breakfast Casserole (Hash Browns & Eggs) Recipe.

Meatless or Plant-Based Breakfast Casserole

Leave out the sausage and add firm tofu crumbles or a mix of roasted mushrooms and seasoned cooked lentils for a savory, plant-based option. Season the tofu or lentils well with smoked paprika, onion powder, and a splash of soy or tamari for depth. Use dairy-free cheese if needed. This keeps the casserole filling and family-friendly without meat.

Serving Suggestions for Breakfast Casserole

Fresh Fruit and Yogurt

A rich, cheesy casserole pairs wonderfully with bright, fresh fruit. Serve a platter of sliced oranges, berries, melon, and grapes to cut the richness. A dollop of plain Greek yogurt or a small bowl of flavored yogurt on the side makes the meal feel balanced. If you like fun morning salads, try pairing with a light breakfast fruit and yogurt pizza to round out the table: Breakfast Fruit and Yogurt Pizza.

Simple Greens or Side Salad

A small green salad dressed with lemon vinaigrette or a light rosemary-olive oil dressing brings freshness to the plate. Try mixed baby greens with sliced cucumber and a few toasted seeds. The bright acidity helps balance the savory, cheesy casserole and keeps the meal from feeling too heavy.

Toasts, Avocado, and Salsas

Offer slices of toasted bread, warm tortillas, or a side of sliced avocado. A mild tomato salsa or a simple guacamole adds color and another flavor layer. If you’re serving brunch guests, set out condiments like hot sauce, chopped chives, and a small bowl of plain yogurt or sour cream for topping.

Conclusion

You’ve learned how simple this Breakfast Casserole is to make: a buttery crescent roll crust, browned turkey or plant-based sausage, beaten eggs, and melted cheese baked until just set. It’s a forgiving recipe that’s perfect for beginner cooks and busy families. You can customize it with veggies, swap the crust for hash browns, or make it vegetarian or dairy-free. Don’t be afraid to make it your own—this casserole becomes a cozy classic with every bake. For more ideas and similar recipes to inspire your next breakfast bake, I like to look at a few trusted favorites: Easy Breakfast Casserole Recipe – Sally’s Baking, a detailed guide from Breakfast Casserole | – Tastes Better From Scratch, and a hearty hash-brown version on Allrecipes (Hash Browns & Eggs Casserole). If you try this recipe, I’d love to hear how you made it your own—leave a note about your favorite add-ins or a tip that helped you the first time.

Looking for more delicious recipes? Follow us on Pinterest and Facebook!

FAQs About Breakfast Casserole

Q: Can I make the Breakfast Casserole ahead of time?

A: Yes. You can fully assemble the Breakfast Casserole the night before, cover it tightly, and refrigerate. Bake it in the morning, adding 5–10 minutes to the cooking time if it’s cold from the fridge. For longer storage, you can freeze an assembled casserole for up to three months—thaw overnight before baking.

Q: Can I freeze leftovers of the Breakfast Casserole?

A: Absolutely. Cut the cooled Breakfast Casserole into portions and freeze in airtight containers or foil-wrapped squares. Reheat in the oven at 350°F for 15–20 minutes or microwave individual portions until heated through. For best texture, reheat in an oven or toaster oven to keep the edges crisp.

Q: How do I make Breakfast Casserole with no pork?

A: This Breakfast Casserole is easy to make without pork—use turkey or chicken breakfast sausage, or a plant-based ground sausage alternative. You can also skip the sausage and add extra vegetables, beans, or tofu for protein.

Q: How long will leftover Breakfast Casserole keep in the fridge?

A: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual portions in the microwave or the oven until hot. If you plan to keep it longer than a few days, freezing is the better option.

Q: How can I make a gluten-free Breakfast Casserole?

A: Replace the crescent roll crust with a gluten-free pie crust, gluten-free refrigerated biscuit dough, or use a hash-brown base. Make sure any sausage you use is labeled gluten-free. For more gluten-free ideas and recipes, this roundup is a great resource: Easy GF Breakfast Casserole Recipes for Busy Mornings.

Thank you for letting me share this cozy, simple Breakfast Casserole with you. I hope it becomes a go-to in your home for busy mornings and lazy weekends alike. If you give it a try, tell me about your favorite variation—I love hearing new twists.

Breakfast Casserole

Table of Contents

Why I Love This Recipe of Breakfast Casserole