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Crescent Roll Breakfast Casserole
John

Crescent Roll Breakfast Casserole

A cozy, cheesy Crescent Roll Breakfast Casserole with a buttery crust, savory sausage, and fluffy eggs. Perfect for brunch, potlucks, and make-ahead mornings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can refrigerated crescent roll dough about 8 ounces
  • 8 large eggs
  • 0.25 cup milk
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 pound breakfast sausage cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 0.5 cup diced bell pepper
  • 2 tablespoons chopped parsley optional garnish

Equipment

  • 9x13 inch baking dish

Method
 

  1. Preheat the oven to 375 F and lightly grease a baking dish.
  2. Press the crescent roll dough into the bottom of the dish and seal the seams.
  3. Bake the crust for 8 to 10 minutes until just set.
  4. Whisk the eggs, milk, salt, pepper, and onion powder in a bowl.
  5. Spread the cooked sausage over the crust, then add the bell pepper and half of the cheese.
  6. Pour the egg mixture evenly over the top.
  7. Finish with the remaining cheese and bake until the center is set and the top is golden.
  8. Let it rest for 5 to 10 minutes before slicing.

Notes

    >Prebake the crust for a sturdier base. >Drain sausage well to prevent excess grease. >Refrigerate leftovers up to 3 days. >Freeze slices tightly wrapped for later use.