Print
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 minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 8
Calories 340kcal
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: 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