Easy Crescent Roll Breakfast Casserole
This easy crescent roll breakfast casserole is fluffy, cheesy, and packed with classic breakfast flavors. Built on a buttery crescent roll crust, it’s perfect for busy mornings, weekend brunch, holidays, or make-ahead meal prep. One pan, simple ingredients, and guaranteed comfort.
Ingredients
- 1 can 8 oz refrigerated crescent roll dough
- 1 lb breakfast sausage cooked and crumbled
- 8 large eggs
- 1 cup milk or half-and-half
- 2 cups shredded cheese cheddar, Colby Jack, or blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder optional
- Butter or nonstick spray for greasing
- Optional vegetables: diced bell peppers onions, or spinach
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Unroll crescent dough and press evenly into the bottom of the dish, sealing seams to form a crust.
- Sprinkle cooked sausage evenly over the dough.
- Add vegetables if using, then sprinkle shredded cheese on top.
- In a mixing bowl, whisk eggs, milk, salt, pepper, garlic powder, and onion powder.
- Pour egg mixture evenly over the casserole.
- Gently press down so fillings are lightly submerged.
- Bake uncovered for 30–35 minutes, until eggs are set and the top is lightly golden.
- Remove from oven and rest for 5–10 minutes before slicing and serving.
Notes
- Seal crescent seams well to avoid uneven crust baking.
- Avoid excess liquid—too much milk can make the casserole soggy.
- Letting it rest helps the casserole set cleanly for slicing.
- Easily double for large gatherings using two pans.