Savory Sausage Crescent Roll Casserole for Breakfast (Print version)
A savory breakfast casserole with flaky crescent roll crust, browned sausage, fluffy eggs, and melted cheddar.
# Ingredients:
For the casserole
01 -
1 pound (450 g) breakfast sausage, mild or hot
02 -
1 (8 oz / 226 g) tube refrigerated crescent roll dough
03 -
1 1/2 cups (170 g) shredded sharp cheddar cheese
04 -
2 green onions, thinly sliced
For the egg mixture
05 -
8 large eggs
06 -
1 cup (240 ml) whole milk
07 -
1/2 teaspoon garlic powder
08 -
1/2 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
10 -
Cooking spray or softened butter, for greasing the pan
# Instructions:
01 -
Preheat the oven to 375°F. Grease a 9x13 inch baking dish with cooking spray or softened butter.
02 -
Cook the sausage in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles, until browned and cooked through. Drain well.
03 -
Unroll the crescent dough into the prepared baking dish. Press it across the bottom and pinch the perforated seams together to make one solid crust.
04 -
Scatter the drained sausage evenly over the dough. Sprinkle with cheddar cheese and green onions.
05 -
Whisk the eggs, milk, garlic powder, salt, and pepper in a bowl until fully blended. Pour slowly over the casserole.
06 -
Bake for 28-33 minutes, until the casserole is puffed, golden at the edges, and set in the center. Rest for 10 minutes before slicing.
# Good to know:
01 -
Best served warm after a 10 minute rest.
02 -
Cook sausage ahead to make morning assembly faster.
03 -
Leftovers keep refrigerated for up to 3 days.