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Easy Sausage Breakfast Casserole (4 Ingredients!)

Easy Sausage Breakfast Casserole

A warm and hearty breakfast dish perfect for lazy weekends or holiday mornings. This simple, four-ingredient casserole features savory sausage, fluffy eggs, and melted cheese over a buttery crescent roll crust, delivering a comforting and delicious meal with minimal effort. It's a versatile recipe that can be prepared ahead of time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • One 8-ounce tube Pillsbury Crescent Rolls
  • One pound Mild Breakfast Sausage
  • Six large eggs, blended or whisked well
  • Two heaping cups Shredded Cheddar Cheese

Equipment

  • 9x13 inch baking dish
  • Medium skillet
  • Spoon
  • Colander

Method
 

Instructions
  1. Prepare Your Oven and Pan: First things first, preheat your oven to 350°F. While it's heating up, grease a 9x13 inch baking dish. A little butter or non-stick spray works perfectly to prevent the casserole from sticking.
  2. Cook the Sausage: In a medium skillet, brown the breakfast sausage over medium-high heat, breaking it apart with a spoon as it cooks. Once it's fully cooked, drain off any excess grease. This step is important to avoid a greasy casserole.
  3. Create the Crescent Roll Base: Open the tube of crescent roll dough and unroll it. Press the dough into the bottom of your greased baking dish, making sure to pinch the seams together to form one solid crust.
  4. Layer the Ingredients: Sprinkle the cooked sausage evenly over the crescent roll dough. Next, pour the blended eggs over the sausage, ensuring they cover it completely.
  5. Add the Cheese: Top everything off with a generous layer of shredded cheddar cheese. I always use two heaping cups because it creates the most amazing cheesy crust.
  6. Bake to Perfection: Place the dish in the preheated oven and bake for about 30 minutes. You'll know it's done when the cheese is bubbly and golden brown, and the eggs are set in the center.

Notes

For best results, drain the sausage thoroughly to prevent a soggy crust. Let the casserole rest for 5-10 minutes after baking to make slicing easier. This casserole can be assembled the night before and refrigerated. Leftovers can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.