Loaded with turkey sausage and cheese, delicious crescent roll breakfast casserole is an easy entree for breakfast or brunch. Perfect for dinner, too!

9x13 pan of breakfast casserole made with crescent rolls, one slice being lifted from the pan on a spatula.

Breakfast casseroles are one of my favorite meals! They’re filling, easy to prepare, and involve all good things – like eggs (which I love), cheese (who doesn’t love cheese?), and sausage. I love to go out for breakfast but I’ll be staying at home for this crescent roll breakfast casserole.

To be perfectly honest, I often make this breakfast casserole for dinner. “Brinner” or “din-fast”? I think we’ll call it brinner. Crescent roll breakfast casserole is hearty, with lots of protein from sausage, eggs, and cheese. It makes a great filling dinner, satisfying even the hungriest appetites. Serve it with a citrus salad or a kale salad, with hash browns or roasted potatoes to round out the meal. 

Overhead view of a pan of cheesy breakfast casserole on a wooden backdrop. Plates, forks, and a striped linen are also pictured.

About this crescent roll breakfast casserole:

Crescent roll breakfast casserole is easy to make. A lot of breakfast casserole recipes involve cubing bread, soaking the bread with milk and eggs, and letting everything set in the fridge overnight. You’ll love that you can put this casserole together in the morning (or whenever you want to enjoy it!) and it’s ready in about 45 minutes. 

To make this easy layered breakfast casserole, I use refrigerated crescent rolls (the kind that come in a tube!). So convenient and they keep well in the fridge, ready to use when you are. My kids love these rolls! I hate to say it, but my son is known to stuff an entire roll into his mouth in one giant bite. I wouldn’t recommend doing that, though. 

How to make:

  • Unroll the dough into a greased 9 x 13 pan. It should cover the bottom nicely. Press out the seams. You can also buy crescent dough sheets with no seams which makes this process even easier.
  • Next, layer on cooked turkey sausage. If you’re a food prepper like me, you’ll have the turkey sausage cooked ahead of time and in the fridge. If I’m standing by the stove cooking something else, why not get another skillet going and get that sausage browned up and ready to use?
  • If you’d like to add veggies to your breakfast casserole, now’s the time to do it. Keep reading for suggestions.
  • Use a mixture of shredded cheese for the next layer: sharp cheddar and mozzarella. One cheese that has tons of flavor, and one cheese for lots of gooey goodness.
  • In a mixing bowl, whisk eggs, milk, dry mustard, and pepper. Pour this mixture over the eggs and pop the casserole into the oven. So easy! Sit down and enjoy a cup of coffee while it bakes. Maybe even take your shower or catch up on social media.
  • Bake the casserole 35-40 minutes. It will be nicely browned on the top. Give it a little shake and if the middle isn’t all jiggly, it’s ready to serve. Or insert a table knife into the center. If it comes out clean, without a coating of eggy milk, your casserole is finished baking.
  • Let it set 5 to 10 minutes to cool a bit and set up.

Call in the hungry hordes and dig in!

A white 9x13 baking dish on a wooden background. Dish is full of a cheese and sausage breakfast casserole. Forks and plates are partially visible in the background.

How to make this breakfast bake your own:

  • Want to add some veggie nutrition to your breakfast? I often add chopped broccoli (one head) to the casserole. There’s no need to cook the broccoli first. Use frozen or fresh. Other great add-ins would be red or green bell peppers, sweet onions, spinach, or asparagus. Mushrooms are delicious, too, but brown those with sausage before adding them to the casserole. Mushrooms have a lot of moisture and browning will cause them to release all that moisture. You don’t want a soggy, watery casserole!
  • Not crazy about turkey sausage? Use pork sausage, chorizo, cubed ham, or crumbled cooked bacon. Or, leave the meat out and add some veggies to make this a vegetarian entree.
  • Have fun experimenting with different kinds of cheese. Use what you love or happen to have in the house.

Overhead view of a pan of breakfast casserole placed on a blue striped linen and a wooden background.

Storage and Reheating Tips

Have leftovers? Hurray! Now you’ll have another great meal to look forward to. Store leftover crescent roll breakfast casserole in the fridge for up to 3 days. Gently reheat each serving individually in the microwave. Small serving size pieces reheat better. Otherwise you end up with overheated edges and cool middles.

Slice of breakfast casserole on a plate. Layers of egg, crescent roll, sausage, and cheese are visible.

Other brunch-worthy recipes:

You’ll find lots and lots of breakfast and brunch ideas on my site. Here’s just a sampling:

 

9x13 pan of breakfast casserole made with crescent rolls, one slice being lifted from the pan on a spatula.

Crescent Roll Breakfast Casserole with Turkey Sausage

Yield: Serves 12
Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 5 minutes
Total Time: 1 hour

Loaded with turkey sausage and cheese, delicious crescent roll breakfast casserole is an easy entree for breakfast or brunch. Perfect for dinner, too!

Ingredients

  • 1 pound turkey breakfast sausage sausage
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 1 cup shredded mozzarella cheese (part-skim)
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 1 1/2 cups milk (2% or whole)
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon coarse ground black pepper

Instructions

  1. Preheat oven to 375°F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks.
  2. Spray a 9x13 baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese. 
  3. In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs.
  4. Bake for 35-40 minutes or until set and no longer liquid in the middle.
  5. Let stand for 5-10 minutes before slicing and serving. Store leftovers in a covered container in the fridge for 2-3 days.

Notes

  • Want to add some veggie nutrition to your breakfast? Add chopped broccoli (one head) to the casserole. There's no need to cook the broccoli first. Use frozen or fresh. Other great add-ins are red or green bell peppers, sweet onions, spinach, or asparagus. Mushrooms are delicious, too, but brown those with sausage before adding them to the casserole.
  • Use pork sausage, chorizo, cubed ham, or crumbled cooked bacon. Leave the meat out and add veggies to make this a vegetarian entree.
  • Try different kinds of cheese.
  • adapted from Taste of Home
Nutrition Information:
Yield: 12 Serving Size: 1 square
Amount Per Serving: Calories: 278Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 215mgSodium: 532mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 18g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: My whole family loves this! It’s become such a go-to recipe for us.
Husband’s take: Ben adores this. We hardly ever have any leftovers!
Changes I would make: None at all, but have fun adding veggies or switching things up.
Difficulty: Very easy!