Description
This Crescent Roll Breakfast Casserole is a delicious and easy-to-make dish perfect for breakfast or brunch. With layers of flaky crescent roll dough, savory breakfast sausage, gooey cheeses, and a creamy egg mixture, it’s a crowd-pleaser that will have everyone coming back for seconds.
Ingredients
Scale
Crescent Roll Crust:
- 1 can (8 ounces) refrigerated crescent rolls
Filling:
- 1 pound breakfast sausage
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
Egg Mixture:
- 6 large eggs
- 1/2 cup milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the Crescent Roll Crust: Unroll the crescent roll dough and press it into the bottom of the dish, sealing the seams to form a crust.
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and crumbled, then drain any excess grease.
- Assemble the Casserole: Spread the cooked sausage over the crescent roll crust, then sprinkle the cheddar and mozzarella cheeses on top.
- Make the Egg Mixture: In a medium bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
- Add the Egg Mixture: Pour the egg mixture evenly over the cheese layer. Sprinkle with chopped green onions if desired.
- Bake: Bake for 30–35 minutes or until the eggs are set and the top is golden brown.
- Serve: Let the casserole cool for 5 minutes before slicing and serving.
Notes
- You can substitute bacon or ham for the sausage.
- Add sautéed vegetables like bell peppers or spinach for extra flavor and nutrition.
- Leftovers reheat well in the microwave.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 180mg
