Sausage & Crescent Roll Casserole

Name: Sausage & Crescent Roll Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 pound bulk pork sausage; 1 tube (8 ounces) refrigerated crescent rolls; 2 cups shredded part-skim mozzarella cheese; 8 large eggs; 2 cups 2% milk; 1/2 teaspoon salt; 1/4 teaspoon pepper

I made this tasty breakfast casserole with crescent rolls for a baby shower. It saved me; preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas

Ingredients

1 pound bulk pork sausage
1 tube (8 ounces) refrigerated crescent rolls
2 cups shredded part-skim mozzarella cheese
8 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.
In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.
Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Test Kitchen Tips

Use spicy or mild Italian sausage in the recipe for a flavor twist.

It’s usually cheaper to buy cheese in blocks rather than already shredded. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then use my food processor to shred it myself. I store the shredded cheese in the freezer so I have it when I need it.

Here are 60 hearty breakfast casserole recipes for breakfast tomorrow!

Nutrition Facts

1 piece: 283 calories, 19g fat (6g saturated fat), 160mg cholesterol, 662mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 15g protein.

Reviews

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Average Rating:

JGa2595176

Jun 6, 2019

I love this recipe and everytime I make it, there isn't a slice left! Sometimes we add crispy bacon or veggies too. Great potluck brunch dish!
cindiak

Feb 11, 2019

I love that this can be made ahead of time. I used 1 cup of sharp cheddar and 1 cup of swiss for more flavor.
LeChef2313

Mar 17, 2018

We liked this, but I think 1 cup mozz and 1 cup cheddar would bring up the rating. I’m going to give this another try.
Mary

Jan 1, 2018

Loved this recipe, I also substituted cheddar cheese and I added a layer of shredded hash browns to the top. Reheated leftovers in the oven on my cast iron griddle and was even better the second time around!!
bealler4

Jun 27, 2017

The breakfast was very good. However next time I think I will use some cheddar cheese or something to just 'spice' it up a little.
Kathy

Nov 10, 2016

I love this recipe. I was not sure about the 2 cups of milk, I thought that was too much and was afraid it would be soggy. I made it according to the recipe except I added green peppers and onions. It was perfect. The second time, I needed to take it to work so I prepared the crescents and added the meat and cheese the night before. In the morning, I poured the eggs over it and baked it. This is very easy and versatile.
bonito15

Oct 6, 2016

Made this for my husbands breakfast group and they loved it - but added way too much hot sauce for me but it was a hit.