Crescent Roll Breakfast Casserole
A warm, cheesy breakfast casserole that's easy to make and perfect for feeding a crowd.
Ingredients
Main ingredients
- 1 package 1 (8-ounce) package refrigerated crescent rolls
- 1 pound 1 pound breakfast sausage
- 8 large 8 large eggs
- 1.25 cups 1 1/4 cups milk 2% milk recommended
- 3/4 teaspoon 3/4 teaspoon Kosher salt or 1/2 teaspoon table salt
- 1/4 teaspoon 1/4 teaspoon garlic powder
- 1/4 teaspoon 1/4 teaspoon ground black pepper
- 1/2-1 cup 1/2-1 cup shredded cheddar cheese
- 1/2 cup 1/2 cup shredded Monterey jack cheese or substitute with cheddar or mozzarella
Instructions
Preparation
- Spray a 9x13-inch baking dish with nonstick spray.
- Unroll the crescent dough and cover the bottom of the dish, pressing seams together.
Cooking
- Cook and crumble the sausage in a skillet over medium heat until browned. Transfer to a paper towel-lined plate.
- Whisk the eggs in a large bowl. Add the milk, salt, garlic powder, and pepper; mix well.
- Layer the sausage over the crescent dough, then sprinkle cheese on top. Pour the egg mixture over everything.
- Bake in the oven for 35 to 40 minutes. A toothpick should come out clean when done. Let it cool before slicing.
Notes
Store leftovers in the fridge for 3-4 days. You can also freeze the casserole for up to 2 months. Use different meats or vegetables to customize.