Crescent Roll Breakfast Casserole
Updated
Updated
With eggs, sausage, hash browns, and lots of cheese, this hearty and satisfying Crescent Roll Breakfast Casserole is one of my go-to easy breakfasts. It’s satisfying, family-friendly, and easy to customize with your favorite ingredients.
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Easy Crescent Roll Breakfast Casserole
This crescent roll breakfast casserole joins my chile relleno casserole and hash brown egg casserole as far as my favorite breakfast casseroles go. They’re a no-fuss way to prepare breakfast, can be made in advance, and are great for feeding a larger group, especially around the holidays.
I’ve prepared this crescent roll egg bake with fluffy, flaky crescent roll dough, frozen hash browns, breakfast sausage, lots of cheese, and perfectly seasoned scrambled eggs. All the elements of a hearty breakfast plate right in one dish, so I don’t need to prepare any sides!
Crescent Roll Breakfast Casserole
Ingredients
- 8 oz. tube refrigerated crescent rolls
- 2½ cups frozen hash browns, (no need to thaw first)
- 1 lb. breakfast sausage, store-bought or homemade
- 1 small onion, finely diced
- ½ cup shredded cheddar cheese, any cheese will work
- ½ cup shredded Monterey Jack cheese
- 8 large eggs
- 1¼ cups whole milk, (or 2%)
- ¾ tsp coarse salt
- ¼ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp dry mustard powder
- diced scallions, for garnish
Instructions
- Preheat the oven to 375°F. Coat a 9×13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place in the bottom of the baking dish, pressing the seams together. Transfer to the oven and bake for 5 minutes.
- When it comes out of the oven, cover with the hash browns in an even layer.
- In the meantime, in a large nonstick skillet over medium-high heat, cook the sausage and onion, breaking up the sausage into tiny crumbles, until no pink remains and cooked through. With a slotted spoon, leaving all of the grease in the pan, transfer the mixture on top of the hash browns in an even layer.
- Sprinkle the cheeses on top of the sausage.
- In a large bowl, beat the eggs. Whisk in the milk and all the seasonings. Slowly pour evenly over the casserole.
- Bake 35 to 40 minutes, or until a toothpick inserted in the center comes clean. Let cool 5 to 10 minutes a few minutes before serving.
- Garnish with some diced scallions.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make a Crescent Roll Breakfast Casserole Step by Step
Bake the crescent rolls: Unroll an 8 oz. tube of crescent dough and place it in the bottom of the baking dish sprayed with nonstick spray, making sure to press the seams together. Bake at 375°F for 5 minutes. It’s essential to pre-bake the crescent dough, even though it’s just for 5 minutes. This ensures it actually cooks, versus ending up mushy and undercooked underneath the other ingredients.
Add the hash browns: Place 2½ cups of hash browns in an even layer on top of the crescent roll dough.
Cook the sausage: Cook 1 lb. of sausage and 1 finely diced onion until the sausage is broken into tiny crumbles and no pink remains. Use a slotted spoon so you don’t transfer any of the grease over to the casserole dish, and add the sausage and onion to the baking dish.
Sprinkle with ½ cup of cheddar cheese and ½ cup of Monterey Jack cheese.
Add the eggs: Whisk 8 eggs with 1¼ cups of milk, ¾ tsp coarse salt, ¼ tsp pepper, ¼ tsp garlic powder, ¼ tsp onion powder, and ¼ tsp dry mustard powder, and pour over the casserole.
Bake: Bake the casserole for 35 to 40 minutes. Let the casserole cool for 5 to 10 minutes. The easiest way to determine if the casserole is ready is to stick a toothpick or knife into the center. If it comes out clean, it’s ready. If it comes out with raw egg, it needs to be cooked more.
Serve: Garnish with diced scallions and enjoy.
Recipe Variations
The wonderful thing about this crescent roll breakfast casserole is that you can easily customize it to your preferences. Here are a few ideas:
- Swap the breakfast sausage. Instead of sausage, you could use cooked bacon or diced ham.
- Add veggies. Diced tomatoes, spinach, bell peppers, jalapenos, mushrooms, and more can be added to your breakfast casserole. If you choose to add veggies, it’s a good idea to sauté them before adding them to the casserole.
- Switch the cheese. I like the variation in flavor from using cheddar + Monterey Jack. They’re both just strong enough that they add flavor without overwhelming the dish. But you can switch it up with any shredded cheese you prefer.
Serving Suggestions
This crescent roll egg bake is obviously a breakfast dish but it’s lovely for brunch or even breakfast for dinner too. I love to make it on the weekends as well as any time I may need to prepare breakfast or brunch for others.
You don’t really need anything else to go with it, as it’s filling on its own, but a sweet breakfast treat like blueberry muffins or cinnamon rolls make a nice addition if serving this as part of a breakfast or brunch spread. And don’t forget a mimosa!
How to Store
This is a great make-ahead breakfast casserole. Just follow the written directions, then cover and refrigerate the baking dish instead of baking it immediately. You may need to add an extra few minutes to the cooking time.
Leftover crescent roll breakfast casserole can be stored in the fridge for up to 3 days. Cover tightly with plastic or place in an airtight container.
I prefer to freeze individual slices of this, wrapped tightly in plastic wrap and foil. Note that freezing this dish can change the texture of the eggs and crescent rolls.
Reheat individual slices in the microwave or the entire baking dish in the oven at 350°F until heated through.
This is a big hit with my family!