This easy crescent roll breakfast casserole has a soft, puffy crescent roll crust, topped with a layer of cheesy eggs and sausage.
Customize it with your favorite add-ins and toppings for a perfect brunch recipe!
Bulk pork sausage Refrigerated crescent roll dough Shredded cheddar cheese Eggs Whole milk Salt Black pepper
Cook the sausage until it’s no longer pink. Break the sausage into crumbles as it cooks. Drain off the excess fat.
Unroll the dough into the prepared baking dish, pressing the seams to seal them. Sprinkle the sausage and cheese over the dough.
Whisk together the eggs, milk, salt, and pepper, and pour the egg mixture over the top of the casserole.
Place the pan in the oven and bake. Let the casserole stand 5-10 minutes before serving.
Storing leftovers is easy! Just wrap the casserole dish in plastic wrap or aluminum foil and place it in the refrigerator.
The casserole will stay fresh for up to 4 days. If you want to keep it for longer, you can freeze it for up to 2 months.