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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.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 340kcal
Author Rachel Ballard

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 340kcal | Carbohydrates: 2g | Protein: 20g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 175mg | Sodium: 659mg | Potassium: 239mg | Fiber: 1g | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 1mg | Calcium: 251mg | Iron: 1mg