Crescent Roll Breakfast Casserole

This crescent roll breakfast casserole is the quickest and easiest way to eat pizza in the morning. 

It only takes 35 minutes in the oven and requires just 6 ingredients!

It’s meaty, cheesy, hearty, and everything you want a breakfast casserole to be. Plus, it’s a lot easier to make.

It’s a perfect make-ahead recipe, too. You can prepare the layers the night before and pop the dish in the oven in the morning. It’s so effortless!

I promise you can’t go wrong with this easy breakfast.

Crescent Roll Breakfast Casserole

Crisp, flaky, and buttery crescent rolls are loaded with all your breakfast favorites: sausage, eggs, and melty cheese. I can’t think of a better way to start the day.

This casserole is scrumptious, easy to make, and can feed a crowd as well. It’s ideal for breakfast with the family or fun gatherings with friends.

It also works well for any time of the day. Trust me, you’ll want to have this for lunch, dinner, and your midnight snack, too.

And it couldn’t be easier to make. Preparation takes 10 to 15 minutes, and the rest is up to the oven. From start to finish, it’s ready in under an hour.

Ingredients

• Ground Pork Sausage – Any variant of pork sausage works here, so use whatever your favorite is. You can also use other meats like ground pork. Or try beef, turkey sausage, ham, and bacon. The sky’s the limit!
  
• Crescent Rolls – Check the label. You need refrigerated crescent roll dough here, not croissant dough. They’re not the same thing.
  
• Mozzarella – It makes a wonderfully melty golden topping. You can also use a mix of shredded melty cheeses for more flavor. 
  
• Eggs – Breakfast isn’t complete without eggs! 
  
• Milk – You need 2 cups here, which seems like a lot. But don’t worry, it’s just enough to make the egg layer extra rich and fluffy.
  
• Salt and Pepper – Add it to taste.

Tips for Making the Best Casserole 

• Drain the pork sausage crumbles well. If there’s too much grease, place the drained sausage on a dish lined with paper towels to help soak up the fat.
• Shred the cheese yourself. Blocked cheeses aren’t only cheaper, but also melt so much better than pre-shredded.
• A crescent roll dough may have perforations in it. You can easily patch them by pressing the sheet into the pan with your fingers. Wet your fingers with water to help smooth out the dough.
• If you want a crispier crust, blind bake the crescent roll dough before adding the layers. Line the dough with aluminum foil and fill up the dish with uncooked rice or beans. Bake it at 350 degrees Fahrenheit for 5 minutes. 

Additions and Variations

• Raid the fridge for leftover veggies and add them to the casserole. Try broccoli and cauliflower florets, diced carrots and potatoes, bell peppers, and mushrooms.
• For a casserole with a kick, use spicy Italian sausage. For a subtle sweetness, try maple sausage. If you don’t like pork sausage, try turkey sausage instead.
• Whatever sausage you use, be sure you use ground sausage or sausage patties, not links.
• Bacon crumbles and diced ham work beautifully here, too.
• I use mozzarella for the topping for its stringiness and gooeyness. If you want a more flavorful melty cheese, go for cheddar. It can be mild or sharp. You can also try Pepper Jack or Monterey, or a blend of cheeses.
• Spice things up by adding cayenne pepper or red pepper flakes to the egg mixture. Or, give it an earthy flavor with oregano, thyme, or basil.

How to Make Ahead and Store Leftovers

Make-Ahead: Assemble the layers and cover the casserole tightly with plastic wrap or aluminum foil. Refrigerate it overnight. 

When you’re ready to bake it, preheat the oven to 375 degrees Fahrenheit. Meanwhile, set the casserole on the counter to thaw.

Remove the wrapping and bake the casserole as directed. You may need to increase the time, especially if you bake it cold. It’s done when a knife inserted into the center comes out clean.

Let the casserole rest for 5 to 10 minutes before serving it.

Storage: Cover the casserole with plastic wrap and refrigerate it for up to 3 to 4 days. Or, freeze it for up to 2 months. Store leftovers in the same baking dish you used to bake it. Or, slice the casserole up and store servings in smaller air-tight containers for easier retrieval.

To Reheat: Microwave the refrigerated casserole until it’s heated through. If it’s frozen, let it thaw in the fridge overnight before reheating it in the microwave. Or, bake it at 350 degrees Fahrenheit for 25 minutes. You can do this straight from the freezer. There’s no need to defrost it beforehand.