If you’re looking for the ultimate morning crowd-pleaser, a breakfast casserole with crescent rolls might just become your new favorite go-to. Warm, flaky, and loaded with savory goodness, this easy-to-make dish blends comfort and convenience in every bite. Ready to discover the secret to a stress-free, delicious breakfast everyone will love? Keep reading—your taste buds will thank you!
| Servings: | 8 |
| Prep Time: | 15 minutes |
| Cook Time: | 35 minutes |
| Total Time: | 50 minutes |
| Serving Size: | 1 slice |
Ingredients
- 1 tube refrigerated crescent rolls
- 1 pound breakfast sausage
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Equipment
- 9×13 inch baking dish
- Mixing bowl
- Whisk
- Skillet
- Cooking spray
- Spatula
Instructions
- Preheat your oven to 375 degrees Fahrenheit. A hot oven ensures the crescent crust gets golden and flaky underneath the eggs.
- Grease your baking dish with cooking spray. This makes cleanup easier and keeps the crust from sticking. I like using a glass baking dish so I can see the golden crust peeking through.
- Unroll the crescent dough into the dish. Gently press the dough to stretch it to the edges. Don’t worry if it tears—just pinch seams shut with your fingers.
- Brown your sausage in a skillet. Cook over medium heat and break it up with a spatula as it sizzles. Once there is no pink left, drain the extra grease so the casserole doesn’t get soggy.
- Layer the cooked sausage and crumbled bacon over the dough. You want a nice even distribution here so every bite includes a little of everything.
- Sprinkle cheddar cheese evenly over the meats. I highly recommend grating your own cheese—pre-shredded cheese often contains added starch and doesn’t melt as smoothly.
- Whisk together the eggs, milk, and seasonings. This mixture should be smooth and creamy with a little foam on top. Pour it slowly over the fillings so it seeps into all the corners.
- Bake uncovered for 35 to 40 minutes. The top should be golden and slightly puffed. You can lightly jiggle the dish to check the center—if it looks liquidy, add a few more minutes.
- Let it rest for 5 minutes before slicing. This makes cutting cleaner and helps the casserole keep its shape. Top with fresh parsley and serve warm.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
Description
There is something magical about the smell of breakfast filling the house on a lazy Sunday morning. This breakfast casserole with crescent rolls combines cozy comfort with a hearty dose of indulgence. Buttery, flaky crescent rolls line the base like a golden quilt, while a savory mixture of fluffy eggs, crumbled sausage, crispy bacon, and melted cheddar cheese bakes into a bubbling masterpiece. One bite, and you are instantly greeted by layers of warm richness that taste like home.
Picture the perfect blend of breakfast favorites all nestled in one dish. The creamy eggs contrast beautifully against the crisp crust, and the flavorful meat adds a delicious depth that makes each slice feel like a complete meal. It is a dish that brings people together—whether you are feeding a holiday crowd or meal-prepping for the week ahead, this casserole serves satisfaction in every bite.
Why You’ll Love This Recipe
This breakfast casserole is a total time-saver, making it ideal for busy mornings or when you have guests coming over. With minimal prep and just one dish needed, cleanup is a breeze. The crescent rolls add an irresistible texture without the need to make a separate crust, and the whole meal comes out of the oven golden and ready to serve.
Its flexibility is another major bonus. You can swap in different meats, cheeses, or veggies depending on what you have on hand. It also works beautifully as a make-ahead meal, perfect for early mornings or brunches when you want to relax and enjoy rather than spend time cooking.
Serving and Storage Tips
This casserole is best served warm, right out of the oven, with a light garnish of chopped green onions or fresh herbs if you like a bright finish. Leftovers keep well in the refrigerator for up to 4 days if stored in an airtight container.
To reheat individual slices, use the microwave for 30 to 45 seconds or pop the whole casserole in a 300 degree Fahrenheit oven for 15 minutes covered with foil. You can also freeze baked casserole portions; just cool completely, wrap tightly in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as mentioned above.
If you want to make it ahead, assemble the casserole the night before, cover with foil, and refrigerate. Bake it fresh in the morning for the best results.
FAQ
Can I use vegetables instead of meat?
Definitely. You can sauté chopped bell peppers, onions, spinach, mushrooms, or zucchini and use them in place of the sausage and bacon. Just be sure to cook out extra liquid from the vegetables before layering them in.
Can I double the recipe?
You can absolutely double the ingredients and use two 9×13 baking dishes. It is perfect for entertaining, family reunions, or holiday brunches. The cook time remains the same, and you can bake both dishes side by side.
Can I use almond milk or a dairy-free substitute?
Yes, substitute regular milk with unsweetened almond milk or another dairy-free alternative. Just ensure it is unflavored so it doesn’t interfere with the savory profile of the casserole.
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