The best Breakfast Sausage Casserole featuring layers of cheese, eggs, crescent dough, and savory sausage. Perfect for Christmas morning, weekend brunch, or a quick school breakfast — this casserole is always a crowd-pleaser.
Breakfast Sausage Casserole
This is one of our simple go-to breakfast dishes. It’s similar in ease and comfort to other favorites like breakfast pizza and hashbrown breakfast casserole. Loaded with sausage and cheese, it’s great for holidays, overnight guests, or a relaxed weekend morning.
Ingredients
- 6 large eggs
- 1 pound breakfast sausage
- 1 cup whole milk (or 2%/almond milk)
- 2 cups cheddar cheese (or your favorite cheese)
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- 1 refrigerated crescent roll dough sheet
- Optional: dried or fresh parsley for garnish
Supplies
- 9×13 inch baking dish
- Mixing bowl
- Whisk or fork
- Non-stick spray
Sausage Breakfast Casserole Recipe
Preheat your oven to 350°F (175°C). Spray a 9×13 baking dish with non-stick spray. Unroll the crescent roll dough sheet and press it evenly into the bottom of the prepared dish to form the base.
In a skillet, brown the breakfast sausage over medium heat until fully cooked. Drain any excess fat and let the sausage cool for a few minutes. Spread the cooked sausage evenly over the crescent dough, then sprinkle the shredded cheddar cheese over the sausage layer. For extra flavor and texture, you can add diced bell pepper or use pepper jack in place of cheddar.
In a medium bowl, whisk together the eggs, milk, black pepper, sea salt, dried garlic, and dried onion. Pour this egg mixture evenly over the sausage and cheese layers so it soaks into the crescent dough.
If desired, sprinkle the top with dried parsley for color. Bake the casserole for 30–35 minutes, until the eggs are set and the top is golden. Remove from the oven, let it rest for a few minutes, then garnish with fresh parsley if you like. Cut into 12 squares and serve.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooled casserole well in freezer-safe packaging and keep up to 4 months. Thaw in the refrigerator before reheating.
More Breakfast Recipes to Try Next:
- Potato Pancakes
- California Breakfast Casserole
- Breakfast Bundt Cake
- Funfetti Pancakes
- Breakfast Punch
- Uncrustable Donuts
- Ham and Egg Cups
Breakfast Sausage Casserole
12
35
12 people
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Whisk or fork
- Non-stick spray
Ingredients
- 6 large eggs
- 1 pound breakfast sausage
- 1 cup whole milk
- 2 cups cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon sea salt
- ½ teaspoon dried minced garlic
- ½ teaspoon dried minced onion
- 1 refrigerated crescent roll dough sheet
Instructions
- Preheat oven to 350 degrees F.
- Brown the breakfast sausage in a skillet, drain excess oil, and set aside to cool for 5 minutes.
- Unroll the crescent roll dough sheet and press it evenly into the bottom of a greased 9×13 casserole dish.
- Spread the browned sausage evenly over the dough, then top with shredded cheese.
- In a bowl, whisk together the eggs, milk, and seasonings.
- Pour the egg mixture over the sausage, cheese, and dough.
- Bake for 30–35 minutes, until the eggs are set and the top is golden.
- Garnish with parsley if desired, cut into 12 squares, and serve.
Notes
- Sprinkle dried parsley on top before baking for a touch of color.
- Whole milk may be substituted with 2% or almond milk if preferred.
- Keep leftovers refrigerated up to 3 days or frozen up to 4 months.