Description
This Crescent Roll Breakfast Casserole is the kind of recipe you’ll come back to again and again. It’s warm, flaky, cheesy, and incredibly easy to make. With buttery crescent roll dough as the base, savory sausage or bacon, and fluffy baked eggs, it’s a true one-dish wonder that works for relaxed weekends, holiday mornings, or hectic weekdays when you still want something homemade and satisfying.
Ingredients
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1 can (8 oz) refrigerated crescent roll dough
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½ lb breakfast sausage or bacon, cooked and crumbled
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6 large eggs
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¼ cup milk (whole or 2%)
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1 cup shredded sharp cheddar cheese
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½ cup shredded mozzarella cheese (optional)
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Salt and freshly ground black pepper, to taste
Optional Add-Ins
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Chopped green onions or chives
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Diced bell peppers or onions (sauté first)
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Pinch of red pepper flakes
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1 tsp Dijon mustard whisked into the eggs
Instructions
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Preheat the Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. -
Prepare the Crescent Base
Unroll the crescent roll dough and press it into the bottom of the baking dish, pinching seams together to form one solid layer. -
Add the Fillings
Evenly sprinkle the cooked sausage or bacon over the dough. Top with cheddar and mozzarella cheese. -
Mix the Eggs
In a bowl, whisk together the eggs, milk, salt, and pepper until well combined. -
Assemble
Pour the egg mixture evenly over the casserole. Gently tap the dish or use a fork to help the eggs settle into the layers. -
Bake
Bake for 30–35 minutes, or until the center is set and the top is golden brown. If the top browns too quickly, loosely cover with foil. -
Rest & Serve
Let rest for 5–10 minutes before slicing. Serve warm.
Notes
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Press the seams well: This keeps the egg mixture from leaking under the dough.
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Don’t skip resting time: It helps the casserole set for clean slices.
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Cook add-ins first: Vegetables should be sautéed to remove excess moisture.
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Make-ahead friendly: Assemble the night before, refrigerate, and bake in the morning (add 5–10 minutes to bake time).