With eggs, sausage, hash browns, and lots of cheese, this hearty and satisfying Crescent Roll Breakfast Casserole is an easy breakfast recipe the whole family will love. Feel free to customize with your favorite ingredients!
Easy Crescent Roll Breakfast Casserole
This crescent roll breakfast casserole joins my chile relleno casserole and hash brown egg casserole as far as favorite breakfast casseroles go. They’re just a no-fuss way to prepare breakfast, can often be made in advance, and are great for feeding a larger group.
This crescent roll egg bake is made with both fluffy, flaky crescent roll dough and frozen hash browns, plus breakfast sausage, lots of cheese, and perfectly seasoned scrambled eggs. All the elements of a hearty breakfast plate right in one dish!
Why You’ll Love This Crescent Roll Egg Bake
Here are a few reasons this is one of my favorite breakfast casserole recipes.
- Super filling & flavorful. This breakfast bake is a gift to the tastebuds and will keep you full until lunch (or longer).
- Perfect anytime meal. Enjoy for morning breakfast, make it on the weekends for the family, add it to a brunch spread with friends, or enjoy it as breakfast for dinner.
- Easy to customize. You can swap out pretty much any ingredient in this egg bake. Not a fan of sausage? Use bacon or ham. No Monterrey Jack cheese? Use all cheddar. Feel free to add in some cooked veggies too.
This breakfast casserole recipe with crescent rolls is made with just a handful of ingredients and is easily customizable.
(Scroll below to the printable recipe card for details and measurements.)
- Crescent rolls – Pillsbury is the most popular brand but any refrigerated crescent rolls will work.
- Frozen hash browns – You do not need to thaw them first.
- Breakfast sausage – Grab some at the store or try my homemade breakfast sausage.
- Onion – For extra flavor.
- Cheese – I used a combination of shredded cheddar and Monterey Jack cheese. You can use whatever blend of cheeses you’d like.
- Eggs – The base of the filling for this breakfast casserole.
- Whole milk – 2% will also work fine, but whole milk is recommended for best results.
- Seasonings – I used salt, pepper, garlic powder, onion powder, and dry mustard powder to add flavor to the crescent roll egg bake.
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 out 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.
- Switch up the cheese. I like the variation in flavor from using cheddar + Monterrey 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.
How to Make a Crescent Roll Breakfast Casserole
This crescent roll egg bake comes together in about an hour, with just a few hands-on steps.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Bake the crescent rolls. Unroll the crescent dough and place it in the bottom of the baking dish sprayed with nonstick spray. Be sure to press the seams together. Bake at 375F for 5 minutes.
- Add the hashbrowns. Add an even layer of hashbrowns to the crescent rolls when they come out of the oven.
- Cook the sausage. Cook the sausage and onion until the sausage is broken into tiny crumbles and no pink remains. Using a slotted spoon, transfer to the baking dish. Top with cheese.
- Add the eggs. Whisk the eggs with the milk and all of the seasonings. Pour over the casserole.
- Bake. Bake for 35 to 40 minutes. Cool for 5 to 10 minutes.
- Serve. Garnish with diced scallions and enjoy.
Tips for Success
Here are a few helpful tips when preparing this breakfast casserole recipe with crescent rolls.
- Prebake the crescent rolls. It’s essential to prebake the crescent dough, even though it’s just for 5 minutes. This ensures they actually cook versus ending up mushy and undercooked below the other ingredients.
- Strain out any grease. Be careful not to transfer the sausage grease to the casserole dish. I like to use a slotted spoon when transferring the sausage over, so that the grease just drips off.
- Sauté any veggies first. If you choose to add any other ingredients to the dish, it’s a good idea to sauté them before adding them to the casserole.
- How do you know when the egg casserole is set? The easiest way 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 cook more.
Video: Crescent Roll Breakfast Casserole
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!
Make Ahead and Proper Storage
- Make Ahead. 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 1-2 minutes to the cooking time.
- Fridge. 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.
- Freezer. 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. Reheat individual slices in the microwave or the entire baking dish in the oven at 350F until heated through.
More Easy Breakfast Casseroles:
- Hash Brown Egg Casserole
- Eggs Benedict Casserole
- Make Ahead Amish Breakfast Casserole
- Breakfast Enchiladas
- Tater Tot Breakfast Casserole
Crescent Roll Breakfast Casserole
- 8 ounce tube refrigerated crescent rolls
- 2 & 1/2 cups frozen hash browns (no need to thaw first)
- 1 pound breakfast sausage
- 1 small onion , finely diced
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded monterey jack cheese
- 8 large eggs
- 1 & 1/4 cups whole milk (or 2%)
- 3/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dry mustard powder
- diced scallions , for garnish
- 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.