Crescent Roll Breakfast Casserole with Turkey Sausage
Loaded with turkey sausage and cheese, delicious crescent roll breakfast casserole is an easy entree for breakfast or brunch. Perfect for dinner, too!
Why you’ll love it: This is a very easy breakfast casserole and it’s delicious!
How long it takes: 15 minutes to prep and 40 minutes in the oven
Equipment you’ll need: large skillet, mixing bowl, 9×13 inch baking dish, oven
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.
About this 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.
I’ll get you started on the recipe here and give you lots of helpful tips. Look for the printable recipe card near the end of the post. It has full instructions, measurements, and nutrition information.
What You’ll Need
- Breakfast Sausage: Either turkey sausage or pork sausage work fine. Buy the bulk sausage that comes in a tube or in a package, not links.
- Crescent Rolls: Use the refrigerated crescent roll dough. If you can find it, the crescent roll dough that comes in a sheet will make things even easier.
- Mozzarella Cheese: The casserole boasts two kinds of cheese. The mozzarella cheese adds the gooey cheese texture that everyone loves.
- Cheddar Cheese: …And sharp cheddar cheese gives lots of great flavor.
- Eggs: You’ll need 8 eggs for this breakfast casserole.
- Milk: Either whole milk or 2% milk work best. Lowfat or skim milk aren’t quite as creamy and the casserole may turn out a bit watery.
- Ground Mustard: Just a bit of ground mustard adds a layer of flavor that is nearly indiscernible but you would miss if if it wasn’t there.
- Black Pepper: There’s no salt added to the dish because the sausage and cheese can be salty. Black pepper adds just the right amount of seasoning.
How To Make This Breakfast Bake
Begin by preheating your oven. It shouldn’t take you more than 15 minutes to get this dish in the oven. Grease a 9 x13 inch baking dish by spraying it lightly with nonstick spray or buttering.
Next, brown the breakfast sausage in a skillet. If you’re a food prepper like me, you’ll have the 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?
Unroll the crescent roll dough into the prepared pan. It should cover the bottom nicely. Press out the seams, unless you bought crescent dough sheets with no seams which makes this process even easier.
Spread the cooked sausage over the crescent roll crust. If you’d like to add veggies to your breakfast casserole, now’s the time to do it. Keep reading for suggestions.
Sprinkle on the two kinds of shredded cheese: sharp cheddar and mozzarella. One cheese has tons of flavor, and the other one cheese gives 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. To test it, 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!
Make It Your Own
- Want to add some veggie nutrition to your breakfast? I often add chopped broccoli (one head) to the casserole. Use frozen or fresh. Other great add-ins are red or green bell peppers, sweet onions, spinach, or asparagus. It’s up to you whether you want to sauté the veggies or not. It depends how crisp you like them. Mushrooms are delicious, too, but definitely brown those with the 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.
Mornings can be busy so it’s a good idea to get a head start on things. The sausage can be browned at least a day or two ahead of time and stored in the fridge, or even frozen. Make sure the cheese is grated and ready to go. The eggs, milk, ground mustard, and black pepper can whisked together and stored in the fridge overnight, too. It won’t take any time at all to get your breakfast bake in the oven!
Storage & 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.
More brunch-worthy recipes
You’ll find lots and lots of breakfast and brunch ideas on my site. Here’s just a sampling:
- French Toast Recipe – I have a few tips for making the best French toast you’ll ever have!
- Air Fryer French Toast Sticks – so crispy!
- Sheet Pan Breakfast Tostadas – easy to make!
- Egg White Frittata with green chiles and spinach
- Bacon Cheddar Quiche with sweet potato crust
- Cranberry Coffee Cake with orange and cardamom
- Carrot Cake Muffins with cream cheese filling
- Apple Cinnamon Baked Oatmeal
- Coffee Cake Recipe with Streusel
- Air Fryer Sweet Potato Hash – with candied bacon!
Interested in a weekly meal plan (it’s free!) that includes this recipe? Take a look at my Meal Plan (#6). You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 pound turkey breakfast 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 ½ cups milk (2% or whole)
- ½ teaspoon ground mustard
- ¼ teaspoon coarse ground black pepper
- 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.
- Spray a 9×13 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.
- In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs.
- Bake for 35-40 minutes or until set and no longer liquid in the middle.
- Let stand for 5-10 minutes before slicing and serving.
- Store leftovers in a covered container in the fridge for 2-3 days.
- 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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