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Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole

This Crescent Roll Breakfast Casserole is the ultimate game-changer for busy mornings, offering a warm, savory, and incredibly easy way to kickstart your day with minimal fuss. Packed with flavor and comforting ingredients, this recipe proves that a delicious and satisfying breakfast doesn’t have to be complicated or time-consuming.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound breakfast sausage (pork or turkey)
  • 1 medium onion chopped
  • 1 red bell pepper chopped
  • 1 sleeve (8 oz) refrigerated crescent rolls
  • 6 large eggs
  • 1 ¼ cups milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cups shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese optional
  • chopped chives for garnish, optional

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Medium Bowl

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
    1 pound breakfast sausage (pork or turkey)
  3. Add the chopped onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. If you drained the sausage, you can add a little oil to the pan if needed.
    1 medium onion, 1 red bell pepper
  4. Open the can of crescent rolls and separate them into triangles. Press the crescent roll triangles into the bottom and slightly up the sides of the prepared baking dish, overlapping them slightly to create a base. You can stretch them a little if needed to fit.
    1 sleeve (8 oz) refrigerated crescent rolls
  5. Evenly distribute the cooked sausage and vegetable mixture over the crescent roll base in the baking dish.
  6. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined and slightly frothy.
    6 large eggs, 1 ¼ cups milk, 1 teaspoon salt, ½ teaspoon black pepper
  7. Sprinkle 1 cup of the shredded cheddar cheese (and Monterey Jack cheese, if using) evenly over the sausage and vegetable mixture.
    1 ½ cups shredded cheddar cheese, ½ cup shredded Monterey Jack cheese
  8. Carefully pour the egg mixture over the cheese and sausage layer. Make sure it gets into all the nooks and crannies.
  9. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top of the casserole.
    1 ½ cups shredded cheddar cheese
  10. Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the crescent rolls are golden brown and cooked through, and the egg mixture is set and puffed. A knife inserted into the center should come out clean.
  11. Let the casserole rest for about 5-10 minutes before slicing and serving. This allows it to set up and makes it easier to cut. Garnish with chopped chives, if desired.
    chopped chives

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave for 30-60 seconds, or larger quantities in the oven at 350°F (175°C) for 15-20 minutes. The casserole also freezes well for up to 2-3 months.