Sausage Crescent Roll Breakfast Casserole

Rise & Shine with the Ultimate Crowd-Pleaser: Sausage Crescent Roll Breakfast Casserole

Hey there, friend! Isla here from BiteTide, your partner in crime for turning hectic mornings into happy, flavor-packed moments. Picture this: It’s 8 AM, your kitchen smells like a cozy diner, and you’re serving up a golden, flaky masterpiece that has everyone grinning before their first coffee sip. No stress, no chaos—just pure, cheesy, sausage-y joy. That’s the magic of this Sausage Crescent Roll Breakfast Casserole. It’s my go-to when I need to feed my rowdy weekend crew (including my two hangry kiddos) or prep ahead for those “I-snoozed-my-alarm” Mondays. Seriously, this dish is like a warm hug for your taste buds—layers of buttery crescent rolls, savory sausage, fluffy eggs, and melty cheddar all baked into one glorious pan. I created it because real life needs recipes that work as hard as you do. No fancy techniques, no obscure ingredients—just big, bold flavor that feels indulgent but comes together in under an hour. Whether you’re hosting brunch, fueling a game day, or just treating yourself to a lazy Saturday, this casserole is your ticket to hero status. So grab your favorite apron, crank up that playlist, and let’s make mornings unforgettable—one delicious bite at a time!

Why This Casserole Tastes Like Home

Okay, story time! This recipe? It’s basically my childhood Sundays in a baking dish. Growing up in my little coastal town, weekends meant my dad firing up the grill for sausage while my grandma manned the stove, whistling old jazz tunes as she whipped up eggs. One chaotic Easter, we had 15 cousins crammed into our kitchen—and Grandma, the ultimate kitchen ninja, improvised by layering leftover sausage, eggs, and biscuit dough in a pan. “Waste not, want not!” she’d say, winking. That scrappy casserole disappeared faster than seagulls on fries. Years later, when I launched BiteTide, I revamped her hack with crescent rolls (because buttery layers = happiness upgrade). Now, every time I pull this from the oven, I’m back in that loud, love-filled kitchen, with Dad stealing bites straight from the pan and Grandma swatting his hand away. It’s messy, unpretentious, and packed with soul—just like the best food memories should be. That’s the heart of BiteTide: food that connects, comforts, and makes you do a little happy dance.

Sausage Crescent Roll Breakfast Casserole

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• Author: islamerrick
• Total Time: 45 mins
• Yield: 10 servings 1x

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Description

This easy breakfast casserole layers buttery crescent rolls with savory sausage, fluffy eggs, and melty cheese—perfect for feeding a group or prepping ahead for busy mornings. It’s everything you love about breakfast, baked into one delicious dish.

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Ingredients

Scale 1x2x3x

1 can (8 oz) Crescent Rolls

1¼ lbs Mild Pork Sausage, cooked and drained

10 Large Eggs

1¼ cups Milk

1¼ cups Shredded Sharp Cheddar Cheese

Salt & Pepper, to taste

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Instructions

Preheat Oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

Layer Crescent Rolls: Unroll and press the crescent dough into the bottom of the dish, sealing seams.

Add Sausage: Spread cooked sausage evenly over the dough.

Mix Eggs: In a bowl, whisk eggs, milk, salt, and pepper. Pour over sausage layer.

Top with Cheese: Sprinkle cheddar evenly over the top.

Bake: Bake for 30–35 minutes, until eggs are set and top is golden.

Serve: Let cool slightly before slicing.

• Prep Time: 10 mins
• Cook Time: 35 mins
• Category: Breakfast

Nutrition

• Calories: 340
• Fat: 25g
• Carbohydrates: 6g
• Protein: 20g

Gather Your Flavor Crew

Here’s your grocery list—simple, flexible, and designed for real life. Pro tip: Raid your fridge! Substitutions are totally welcome here.

• 1 can (8 oz) Crescent Rolls – Your buttery foundation! I use classic Pillsbury™, but any brand works. Chef insight: Keep ’em cold until use—warm dough tears easily.
• 1¼ lbs Mild Pork Sausage – Savory MVP! I prefer mild for crowd appeal, but spicy or chicken sausage rocks too. Sub tip: Vegetarian? Swap in plant-based crumbles or sautéed mushrooms.
• 10 Large Eggs – The fluffy glue! Chef hack: Room-temp eggs whisk smoother—just set ’em out while preheating the oven.
• 1¼ cups Milk – Whole milk = extra creamy richness. Sub tip: Almond or oat milk works, but avoid skim—it thins the custard.
• 1¼ cups Shredded Sharp Cheddar Cheese – Melty goodness! Sharp cheddar packs a punch, but Monterey Jack or pepper jack add fun twists. Pro move: Hand-shred it! Pre-shredded cheese has anti-caking agents that affect meltiness.
• Salt & Pepper, to taste – Season like you mean it! I start with ½ tsp salt and ¼ tsp pepper, then adjust after whisking.

See? No fuss, just flavor. Now let’s get sizzling!

Let’s Build That Casserole!

Don’t sweat the steps—I’ve got your back with all my favorite hacks. Active time? Just 10 minutes. You’ve got this!

1. Preheat Oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or oil. Chef hack: Use the wrapper from your butter stick—zero waste!
2. Unroll & Layer Crescent Rolls. Press the dough into the dish, sealing seams like a puzzle. No perfection needed—just cover the bottom. Commentary: If it tears? Patch it! The eggs will seal it in.
3. Spread Cooked Sausage. Crumble that golden goodness evenly over the dough. Pro tip: Drain excess grease on paper towels first—soggy bottoms are sad bottoms.
4. Whisk Eggs & Milk. In a big bowl, beat eggs, milk, salt, and pepper until just combined. Chef insight: Over-whipping = tough eggs. Gentle does it! Pour this custard over the sausage.
5. Shower with Cheese. Sprinkle cheddar like confetti! Edge-to-edge coverage = gooey perfection.
6. Bake 30–35 Minutes. Wait for that golden top and set center. Test: Jiggle the dish—if it wobbles like Jell-O, it’s done! Hack: Tent with foil if the top browns too fast.
7. Rest & Slice. Let it cool 5–10 minutes. This lets the layers settle—no egg avalanches! Cut into squares and serve warm.

Boom! You just rocked breakfast. High five! ✋

Serving Up the Good Vibes

This casserole shines solo, but let’s make it a feast! Slice it into squares and plate with a drizzle of hot honey or tangy salsa verde for a sweet or spicy kick. For brunch, pair with a crisp arugula salad or fresh fruit skewers to balance the richness. Feeding a crowd? Set up a DIY topping bar with sour cream, chopped chives, avocado slices, and crispy bacon bits—let everyone customize! And hey, it’s fabulous room-temp too. Pack leftovers in lunchboxes (if there are any!), or grab a slice mid-morning with an iced coffee. Pure bliss.

Mix It Up, Make It Yours

Customize this bad boy like a playlist! Here are my fave twists:

• Veggie Lover’s: Swap sausage for 2 cups sautéed spinach, bell peppers, and onions. Add feta instead of cheddar!
• Southwest Fiesta: Use spicy chorizo, mix in ½ cup black beans and corn, top with pepper jack cheese + cilantro.
• Low-Carb Hack: Skip crescent rolls—layer with 2 cups shredded hash browns (thawed and pressed dry) for a crispy base.
• Everything Bagel: Stir 2 tbsp everything seasoning into eggs, swap cheddar for Swiss, and top with extra seeds.
• Make-Ahead Magic: Assemble the night before (cover tightly), refrigerate, and bake 5–10 minutes longer.

Your kitchen, your rules—ride that flavor wave!

Isla’s Extra Sprinkle of Love

This recipe? It’s evolved more than my taste in music (goodbye, 2000s pop punk!). Originally, I used diced bread—total crouton chaos. Then one sleepy morning, I grabbed crescent rolls instead… and the heavens sang. These days, I sneak in extras: a dash of garlic powder in the eggs, or a sprinkle of smoked paprika on top. True story: Once, my toddler “helped” by adding rainbow sprinkles. We called it “Unicorn Surprise Casserole”—shockingly edible! The beauty is in the flexibility. Made it gluten-free with almond-flour dough? Tell me in the comments! Burnt the first batch? (We’ve all been there.) Just slice around the charred bits and call it “artisanal.” Food should be fun, not flawless. That’s the BiteTide way.

Your Questions, Sorted!

Let’s tackle common hiccups—you’re not alone!

• Q: My eggs are watery! What went wrong?
  A: Likely culprit: soggy sausage or over-measured milk. Drain sausage thoroughly post-cook, and use a liquid measuring cup for milk. If it happens, pop the casserole back in the oven for 5–10 minutes uncovered.
• Q: Can I freeze leftovers?
  A: Absolutely! Slice cooled portions, wrap in foil, and freeze for up to 3 months. Reheat at 350°F (175°C) for 15–20 minutes. Pro tip: Freeze before baking—assemble, cover, freeze. Bake straight from frozen (add 15 minutes).
• Q: Help! My crescent rolls puffed up like a pillow.
  A: No stress—just press ’em down lightly with a fork when adding sausage. For next time, dock the dough (poke holes) with a fork before layering to prevent air pockets.
• Q: Is half-and-half okay instead of milk?
  A: Yes! It’ll be extra decadent. For dairy-free, unsweetened almond or oat milk works best—avoid coconut milk (it’s too sweet).

Nutritional Nibbles

Per serving (makes 10): Calories: ~340 | Fat: 25g | Carbs: 6g | Protein: 20g
Prep: 10 mins | Cook: 35 mins | Total: 45 mins