Sausage Crescent Roll Breakfast

Sausage and Crescent Roll Breakfast Casserole is a lifesaver for busy mornings and lazy brunches alike. This recipe has fueled family holidays and Sunday gatherings at my place because it brings together savory sausage creamy eggs and fluffy crescent rolls in one warm slice. Prep is a breeze and everyone always goes back for seconds.

I first made this for a Christmas brunch when I needed something hearty but easy. My brother raved about it so much that now he brings the orange juice and waits by the oven until this is done.

Ingredients

• Cooking spray: for a stickfree bake and easy cleanup
• Refrigerated crescent rolls: give a buttery flaky base
• Bulk pork sausage: brings savory richness. Choose high quality sausage with good marbling
• Chopped red bell pepper: for sweet crunch and lovely color. Select glossy peppers without wrinkles
• Chopped onion and green onion: for aromatic depth and gentle sharpness. Fresh onions should feel firm and have a bright fragrance
• Cream cheese: melts in for extra creaminess. Use block cream cheese for best texture
• Ground black pepper: adds gentle heat. Freshly cracked pepper gives stronger flavor
• Shredded Cheddar cheese: creates a melty gooey top layer. Opt for sharp Cheddar and grate it yourself for best melt
• Large eggs: make the custardy bite. Choose the freshest eggs you can
• Lowfat milk: lightens up the dish and helps the eggs set. Whole or two percent milk works if you prefer a richer result

Instructions

Prepare the Pan:

Coat a nine by thirteen inch baking dish with cooking spray making sure to cover every edge for easy release after baking

Arrange the Crescent Roll Base:

Open the crescent roll package and gently unroll the dough pressing the seams together. Lay it evenly on the bottom of the dish and pinch any perforations closed to keep the custard from leaking through

Cook the Sausage and Vegetables:

In a large skillet over medium high heat crumble in the pork sausage. Add the chopped red bell pepper onion and green onions. Stir regularly until the sausage is browned and crumbly and the vegetables are fragrant and tender usually about seven minutes. Spoon off any excess oil

Melt in the Cream Cheese:

With the skillet still warm add the cream cheese and black pepper. Stir constantly until the cream cheese is fully melted and blended with the sausage mixture creating a rich creamy filling. Take off the heat to cool slightly

Layer the Casserole:

Pour the sausage and cheese mixture evenly over the prepared crescent roll base. Sprinkle the shredded Cheddar cheese all over the top to ensure full coverage

Mix and Pour the Egg Custard:

In a bowl beat the eggs and milk together until completely smooth. Pour this mixture slowly over the cheese layer letting it seep through and bind the whole casserole together

Bake the Casserole:

Transfer the dish to a preheated oven at three hundred fifty degrees. Bake for about thirty minutes or until the edges are golden brown the center is puffed and set and the cheese is beautifully melted

Cool and Serve:

Let the casserole cool for at least ten minutes before slicing. This helps each square hold its shape for serving

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My favorite part is the golden crescent crust which soaks up all the sausage flavor without getting soggy. Once my niece tried her first bite she said it reminded her of breakfast sandwiches from our old family diner.

Storage Tips

Leftovers keep well in the fridge for up to three days. Let the casserole cool fully before covering the dish tightly with plastic wrap or transferring slices to airtight containers. For longer storage freeze individual portions wrapped in foil and pop them in the oven straight from the freezer.

Ingredient Substitutions

You can swap pork sausage for turkey or chicken sausage to lighten things up. If you are out of cream cheese use ricotta or even cottage cheese blended smooth. Substitute Cheddar with Colby Jack or Pepper Jack if you want a little spice.

Serving Suggestions

Serve this casserole with a fruit salad a side of hash browns or a dollop of salsa. At brunches I like to put out hot sauce or fresh avocado on the side so everyone can customize their slice.

Cultural Context

Breakfast casseroles like this are a beloved staple at American potlucks especially in the Midwest and South. Their makeahead convenience and hearty flavors have made them a classic for holiday mornings and church basement gatherings alike.

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Savor a slice warm or at room temperature and enjoy how easy breakfast can be. This casserole brings everyone to the table—no one ever leaves hungry.

Frequently Asked Questions

→ Can I prepare this casserole ahead of time?

Yes, you can assemble it the night before, refrigerate, and bake when ready for a warm morning meal.

→ What can I use instead of pork sausage?

Try turkey sausage, chicken sausage, or a vegetarian option for a lighter or meatless version.

→ How do I know when the casserole is done baking?

The edges should be golden, cheese melted, and eggs set in the center without any runniness.

→ Can I add more vegetables?

Feel free to include mushrooms, spinach, or tomatoes for added flavor and nutrients.

→ What cheese works best for this dish?

Cheddar melts well, but you can substitute Monterey Jack, Swiss, or your favorite cheese blend.