Easy Breakfast Casserole
This comforting breakfast casserole layers savory sausage, gooey cheddar, and a flaky crescent-roll crust, making it perfect for busy brunches or holiday mornings.
Ingredients
Crescent Roll Crust
- 1 can refrigerated crescent rolls 8 ounces
Filling
- 1 pound mild breakfast sausage
- 6 large eggs, beaten
- 2 cups shredded cheddar cheese divided into 1 cup + 1 cup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat a skillet over medium. Add the sausage and break it into small pieces. Cook until no pink remains. Drain off excess grease.
- Unroll the crescent dough and separate into triangles. Press the triangles into the bottom and up the sides of the prepared pan.
- In a medium bowl, whisk the eggs with salt and pepper until smooth.
Assembly
- Spread the cooked sausage evenly over the crescent base.
- Sprinkle 1 cup of shredded cheddar over the sausage.
- Pour the egg mixture evenly on top and finish with the remaining 1 cup of cheddar.
Baking
- Loosely cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake a further 15-20 minutes, or until the center is set and the top is golden.
- Let the casserole rest for 10-15 minutes before slicing.
Notes
Add toppings like chopped chives or salsa, and serve with fruit salad or roasted potatoes. Leftover slices can be used in sandwiches or wraps. For a low-carb option, omit the crust and double the vegetables.