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The best Breakfast Sausage Casserole with a layer of cheese, eggs, crescent dough, and sausage! Whether Christmas morning, a weekend brunch, or a school breakfast, this casserole always hits the spot.
Breakfast Sausage Casserole
It’s one of our easy go-to breakfast recipes (like our breakfast pizza and hashbrown breakfast casserole). This sausage filled breakfast recipe is great for holidays and weekends!
Ingredients
- Eggs
- Breakfast sausage
- Whole milk
- Cheddar cheese
- Black pepper
- Sea salt
- Dried minced garlic
- Dried minced onion
- Refrigerated crescent roll dough sheet
- Optional: dried parsley seasoning
Supplies
- 9×13 inch baking dish
- Mixing bowl
- whisk or fork
- Non-Stick spray
Sausage Breakfast Casserole Recipe
Unroll the crescent roll dough sheet and press it evenly into the bottom of a 9×13 casserole pan prepared with cooking spray. In a skillet, brown the breakfast sausage. Drain excess oil once cooked and set aside to cool for 5 minutes.
Sprinkle sausage on top of the dough, covering evenly then repeat with the cheese. If you like extra flavor, feel free to add bell pepper. You can use extra cheese if you’d like. We use sharp cheddar cheese, but any cheese you love will work. Add extra spice with pepper jack cheese.
In a medium mixing bowl, mix together eggs, milk, and seasonings. Pour the mixture over the sausage, cheese, and crescent roll dough.
For a little extra color, sprinkle the egg mixture with dried parsley before baking. Serve this casserole alongside hash browns, potatoes, or toast and jam!
Storage
The leftovers will keep in an airtight container in the fridge for 3 days. Or, store the casserole in freezer-safe packaging and keep it frozen for 4 months.
More Breakfast Recipes by The Blogette to Try Next:
- Potato Pancakes
- California Breakfast Casserole
- Breakfast Bundt Cake
- Funfetti Pancakes
- Breakfast Punch
- Uncrustable Donuts
- Ham and Egg Cups
Breakfast Sausage Casserole
Equipment
- 9×13 inch baking dish
- Mixing bowl
- whisk or fork
- Non-Stick spray
Ingredients
- 6 large eggs
- 1 pound breakfast sausage
- 1 cup whole milk
- 2 cups cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- 1 refrigerated crescent roll dough sheet
Instructions
- Preheat oven to 350 degrees F.
- In a skillet, brown the breakfast sausage. Drain excess oil once cooked and set aside to cool for 5 minutes.
- Unroll the crescent roll dough sheet and press evenly into the bottom of a greased 9×13 casserole dish.
- Sprinkle sausage on top of the dough, covering evenly then repeat with the cheese.
- In a mixing bowl, mix together eggs, milk, and seasonings.
- Pour mixture over the sausage, cheese, and crescent roll dough.
- Bake for 30-35 minutes.
- Garnish with fresh parsley, cut into 12 squares, and serve!
Notes
- For a little extra color, sprinkle top with dried parsley before baking.
- You can substitute whole milk for 2% or almond milk.
- This will keep in an airtight container in the fridge for 3 days or frozen for 4 months.
