Description
A forgiving and easy breakfast casserole with a buttery crescent roll crust, sausage, eggs, and melted cheese, perfect for busy mornings and gatherings.
Ingredients
Scale
- 1 can refrigerated crescent rolls (8 oz)
- 1 pound mild breakfast sausage
- 6 large eggs, beaten
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped (optional)
- 1 bell pepper, diced (optional)
- 1 cup baby spinach, roughly chopped (optional)
- 1/2 cup diced tomatoes (optional)
- 1/2 teaspoon garlic powder (optional)
- 1/4 cup milk or cream (optional)
- Fresh herbs like chives or parsley for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish with nonstick cooking spray.
- Cook the sausage in a large skillet over medium heat until browned and cooked through, about 6–8 minutes. Drain excess grease.
- Unroll the crescent rolls and press them into the bottom of the prepared baking dish to form a crust.
- Spread the cooked sausage evenly over the crust.
- In a medium bowl, whisk the eggs with salt, pepper, and milk or cream, if using.
- Pour the egg mixture over the sausage and top with shredded cheddar cheese.
- Bake at 350°F for 30 minutes until the edges are golden and the center is set.
- Let the casserole rest for 5–10 minutes before slicing and serving.
Notes
Feel free to customize with your favorite vegetables or adjust protein sources as needed. Great for make-ahead meals and can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 190mg
Keywords: breakfast casserole, easy breakfast, make-ahead breakfast