Description
Easy and delicious breakfast casserole with crescent roll crust, eggs, sausage, cheese, and vegetables. Perfect for brunch or holidays!
Ingredients
Scale
- 2 (8 ounce) cans refrigerated crescent roll dough
- 8 large eggs
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound breakfast sausage, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- Optional: 1/4 cup chopped mushrooms
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Open the first can of crescent roll dough. Unroll and separate into triangles. Arrange in the prepared baking dish, overlapping slightly to cover the bottom of the dish completely.
- Pinch the seams together to seal them.
- Open the second can of crescent roll dough. Repeat the process of unrolling and separating the triangles.
- Use the remaining crescent roll triangles to create a border around the edge of the baking dish.
- Pinch the seams of the border triangles together.
- Bake the crescent roll crust for 8-10 minutes, until lightly golden brown.
- In a large bowl, whisk together the eggs, milk, salt, and pepper.
- Add the cooked and crumbled breakfast sausage to the egg mixture.
- Add the shredded cheddar cheese to the egg mixture. Reserve a small amount of cheese (about 1/4 cup) to sprinkle on top of the casserole later.
- Add the chopped onion and green bell pepper to the egg mixture. If you’re using mushrooms, add them now as well.
- Stir all the ingredients together until well combined.
- Remove the pre-baked crescent roll crust from the oven.
- Pour the egg and sausage mixture into the pre-baked crust. Spread it evenly over the entire surface.
- Sprinkle the remaining cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the crust is golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
Notes
- Variations: Add different cheeses (Monterey Jack, pepper jack, mozzarella), vegetables (spinach, tomatoes), or meats (bacon, ham, ground turkey). For a vegetarian version, omit the meat and add extra vegetables. Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Make Ahead: Assemble the casserole the night before and store it in the refrigerator. Just add a few extra minutes to the baking time.
- Individual Casseroles: Use muffin tins to create individual crescent roll breakfast casseroles.
- Serving Suggestions: Serve with a side of fresh fruit, top with salsa or sour cream, or serve with a side of toast or English muffins. Pair it with a cup of coffee or juice.
- Prep Time: 20 minutes
- Cook Time: 35 minutes