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Crescent Roll Breakfast Casserole
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!
- 1 pound bulk pork sausage
- 1 tube refrigerated crescent rolls 8 oz
- 2 cups shredded cheddar cheese
- 8 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
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
Add sausage and top with 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.
Calories: 324kcal | Carbohydrates: 10g | Protein: 16g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 665mg | Potassium: 210mg | Fiber: 1g | Sugar: 4g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 1mg