Sausage and Egg Casserole with Crescent Rolls Recipe

A crowd-pleasing make-ahead breakfast recipe featuring flaky crescent rolls, savory sausage, fluffy eggs, and melty cheese. Perfect for weekend brunches, holiday mornings, or meal prep!

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Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings:

Calories: 395kcal

Cost: $10–$12

Equipment

9x13 inch baking dish Glass or ceramic recommended
Large skillet For browning sausage
Mixing bowls For egg mixture and cheese
Whisk
Cutting board
Knife For chopping vegetables

Ingredients

2 cans refrigerated crescent rolls 8 oz each
1 lb breakfast sausage mild, spicy, or turkey
8 large eggs room temperature
¼ cup milk or half-and-half for richness
2 cups shredded cheddar cheese divided (1½ cups + ½ cup for topping)
½ cup diced bell peppers red and green for color
½ cup diced onion
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon fresh chopped parsley optional, for garnish

Instructions

Preheat oven and grease dish.
Cook sausage until browned.
Dice peppers and onion.
Unroll and prebake crescent dough.
Layer sausage and vegetables.
Whisk eggs, milk, and seasoning.
Pour egg mixture into dish.
Sprinkle remaining cheese on top.
Bake until eggs are set.
Let rest before slicing.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition