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Crescent Roll Breakfast Casserole with Sausage

Crescent roll breakfast casserole is the ultimate one pan breakfast. Gooey cheese, tender eggs and spicy sausage make this your solution for busy mornings or when serving guests. It’s never fussy and perfect even when made ahead.

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Do you get tired of running out of breakfast ideas? Maybe you have a gathering coming up and want something impressive and delicious but super easy, or just need a way to fill up your kids before school <–this is me.

Crescent roll breakfast casserole does it all. I make this and refrigerate it for my kids to have before school but it makes an equally impressive brunch or breakfast main dish for guests, too.

Adjusting ingredients in your crescent roll breakfast casserole

You can make this breakfast casserole any way you choose! Some ideas include:

  • Changing out the crescent rolls for homemade or sliced croissants (more on that below). I don’t recommend white bread here. It’s too soft but sourdough or thickly sliced brioche might work.
  • Add fresh herbs and more red pepper flakes.
  • Add sautéed vegetables like mushrooms, peppers and caramelized onions. Just cook them before adding.
  • Change the cheeses to anything your family likes.
  • Swap the sausage for ham.

Crescent roll options besides the can

If you’ve been around here very long at all, you know that I am not a fan of processed ingredients. However, this recipe is one that is valuable enough that maybe we can find a way around that, or we just make a concession here.

The best option would be to make your own homemade crescent rolls (you could make it ahead and freeze it). Second best would be croissants that you’ve cut in half and layered along the bottom and as a last resort, you can buy a can of store bought crescent rolls and unroll them in the bottom of the pan.  Just do what’s right for you. 

How to make breakfast casserole with crescent rolls and sausage

Step 1: Cook 1 pound of your favorite breakfast sausage until brown. Drain, or just make sure to leave the grease behind later. I added extra red pepper flakes for heat here.

a skillet of cooked sausage

Step 2: Layer your crescent rolls or bread of choice in the bottom of a 9×13 pan for a thin casserole. If you’d like yours thicker, use a smaller pan. This one is 11×7. Press the seams together on the dough to seal.

a pan of crescent rolls layered in and seams pressed shut

Step 3: Beat eggs, milk, salt, and pepper together.

a bowl of eggs, milk and seasonings before beating

Step 4: Add sausage over crescent rolls, top with cheese and pour over the egg mixture. Bake until puffed and golden. Let sit 5 minutes before serving.

pan of layered rolls, sausage and cheese before eggs poured over
a pan of baked breakfast casserole

How to make breakfast casserole ahead

It’s easy! Just layer everything, cover and refrigerate for up to 24 hours before baking. If you bake it straight from the fridge, put it in a cold oven so your dish doesn’t crack as it heats. It may need to bake a few minutes longer.

Can this casserole be frozen?

Yes. Cover and freeze the assembled but unbaked casserole for up to two months. I’d recommend thawing this overnight before baking to keep the crescent rolls from getting too dark if you tried to bake from frozen.

If your eggs aren’t set yet…

If the casserole looks beautiful and brown but the center still jiggles, cover your casserole with foil or parchment paper then foil (to keep it from touching the food) and bake 5-7 minutes more until the eggs are set. You can poke a knife under the cheese and make sure there are no wet eggs.

a slice of breakfast casserole on a stack of plates

What to serve with breakfast casserole

Keep it simple! Everything is pretty much in one pan but you could also serve:

a pan of baked breakfast casserole

Crescent Roll Breakfast Casserole with Sausage

This hearty sausage, egg, and cheese breakfast casserole on a base of crescent rolls is great for feeding any crowd.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Author Rachel Ballard


  • 1 pound pork sausage you can use 1/2 pound if you don't want as much meat
  • 1 can crescent rolls horizontally sliced croissants would also work
  • 2 cups cheddar cheese shredded (measure after shredding)
  • 5 eggs beaten
  • 3/4 cup milk
  • 1/4 teaspoon red pepper flakes optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 425.
  • Cook the sausage in a medium skillet until no pink remains, breaking any large chunks as you cook. Drain on paper towels.
  • Lightly spray a 9x13 baking dish with cooking spray.
  • Unroll the crescent rolls into the dish and press to the edges. Pinch any seams closed with your fingers.
  • Sprinkle the sausage and cheese over the crescent rolls.
  • In a bowl, beat the eggs, milk, red pepper flakes, salt and pepper and pour over the sausage and cheese.
  • Bake uncovered 15 minutes until the center is set. If it gets dark before it's set, cover with foil and check it every 5 minutes until set.
  • Let stand 5 minutes before cutting.


Calories: 340kcalCarbohydrates: 2gProtein: 20gFat: 28gSaturated Fat: 12gTrans Fat: 1gCholesterol: 175mgSodium: 659mgPotassium: 239mgFiber: 1gSugar: 1gVitamin A: 530IUVitamin C: 1mgCalcium: 251mgIron: 1mg
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Breakfast
Cuisine American

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    1. All nutrition information is an estimate Beverly, but a roll of crescent roll dough has 13 carbs per one whole “roll” if you were eating them outright. In this case they are smashed flat, so you aren’t eating a whole one–the eggs, sausage and cheese have zero carbs so the carb count is probably close but it’s calculated with a computer program so I can’t guarantee exact accuracy. –Rachel

  1. I totally feel you on the whole days that turn into something they’re not thing. Also, I’ve also been lost on those country roads before, and to realize you have a GPS to get you out of that pinch? It’s a good feeling!

    While I’m currently not eating eggs now, I love casseroles like this, and my mom always makes something similar to this for Christmas morning. This year will be different, but I really look forward to eating this again!

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.