Sausage Crescent Roll Breakfast Casserole

Introduction

If you’re looking for a crowd-pleasing, no-stress breakfast that feels like a warm hug in casserole form, this sausage crescent roll breakfast casserole is it. It’s a hearty, flavor-packed dish made with savory sausage, sautéed veggies, fluffy eggs, melty cheese, and a buttery crescent roll crust that turns golden and flaky in the oven. Whether you’re hosting brunch, feeding a holiday crowd, or meal prepping for the week, this casserole is a total win. I first made this for a family Easter morning, and it disappeared faster than the chocolate bunnies—everyone went back for seconds!

Why You’ll Love This Recipe

Key Benefits

• Make-ahead friendly – Assemble the night before and bake in the morning
• Perfect for gatherings – Great for brunches, holidays, or potlucks with 12 hearty servings
• Simple ingredients – Uses fridge and pantry staples like crescent rolls, eggs, and sausage

Taste & Texture

This casserole hits all the marks: the base is buttery and golden from the crescent roll crust, the sausage brings a deep savory flavor, and the cheese melts into everything, binding the fluffy eggs with just the right touch of richness. You get crunchy corners, creamy bites, and hints of garlic and sweet pepper. It’s indulgent in all the right ways.

Dietary Attributes

You can easily make this dish vegetarian by swapping out the sausage for plant-based versions or mushrooms. Want it gluten-free? Just use a gluten-free crescent dough or even hash browns as a crust substitute. Plus, it’s naturally high in protein and easily adjustable for low-carb diets.

Ingredients & Substitutions

Ingredient List

• 1 pound breakfast sausage (like Jimmy Dean pork sausage roll)
• 1/2 cup diced onion
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 (8-ounce) roll Pillsbury crescent dough sheet
• 2 cups shredded cheddar cheese, divided
• 10 large eggs
• 1 cup half-and-half
• 3/4 teaspoon kosher salt (or 1/2 tsp sea salt)
• 1/2 teaspoon freshly-cracked black pepper
• 2 tablespoons sliced green onion (for garnish)

Notes on Quality

Fresh sausage is key here—opt for a well-seasoned pork breakfast sausage. If using frozen spinach, thaw it and squeeze out all the moisture before adding. Freshly shredded cheese always melts better than pre-shredded, which can have a waxy coating. And for the crescent dough, the full sheet works best—just press and seal any seams if using regular crescent rolls.

Possible Substitutions

• Use turkey or chicken sausage for a lighter option
• Swap spinach for kale, Swiss chard, or sautéed mushrooms
• Use Monterey Jack, mozzarella, or pepper jack in place of cheddar for a different flavor profile
• Replace crescent dough with hash browns for a crustless twist

Step-by-Step Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large skillet, cook the sausage over medium heat for about 5–6 minutes, breaking it up with a wooden spoon until it’s mostly cooked through. Drain the fat.
3. Return the pan to the heat and add in the diced bell pepper, onion, and garlic. Cook another 2–4 minutes until sausage is fully browned and veggies are soft.
4. Remove from heat, stir in the chopped spinach, and set aside.
5. In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until frothy.
6. Unroll the crescent dough and lay it into the prepared dish, pressing seams together to form an even base.
7. Sprinkle half the cheese over the dough.
8. Evenly spoon the sausage and veggie mixture on top of the cheese.
9. Pour the egg mixture over the sausage layer.
10. Top with the remaining cheese.
11. Bake uncovered for 30–35 minutes, until the center is set and the top is golden. A knife inserted in the middle should come out clean.
12. Let rest for 5–10 minutes before garnishing with green onion and serving.

Expert Tips & Tricks

Best Practices

• Cook the sausage thoroughly before layering to avoid a greasy finish
• Use a glass or ceramic dish for even baking
• Let the eggs come to room temperature before whisking for a fluffier texture

Common Mistakes

• Skipping the fat drain—too much fat can make the bottom soggy
• Overbaking—it can dry out, so check it early and tent with foil if needed
• Not sealing the dough—press all seams tightly so the egg doesn’t leak through

Time-Saving Tips

• Prep the sausage-veggie mix and whisk the eggs the night before
• Use pre-chopped veggies or frozen pepper-onion blends to cut down on prep
• Assemble the whole thing and store in the fridge overnight for a ready-to-bake morning meal

Serving Suggestions

Pairings

This casserole pairs perfectly with:

• A light fruit salad (think berries, melon, and mint)
• Crispy bacon or veggie sausage on the side
• A simple arugula salad with lemon vinaigrette

Looking for other breakfast ideas to round out your table? Try these:

• Heart-Shaped Grilled Cheese Sandwiches – perfect for a sweet and savory brunch spread
• Classic French Toast Recipe – buttery, golden, and just the right amount of sweet
• French Omelette with Fines Herbes – an elegant addition for a lighter option

Presentation Ideas

Cut into neat squares and sprinkle with fresh herbs or a dollop of sour cream. Serve on a bright platter to let the golden top and colorful veggies pop.

Beverage Pairings

• A light, citrusy mimosa or a crisp sparkling water with lemon
• For coffee lovers, try a smooth cold brew or latte to balance the richness
• Fresh orange juice with ginger for a zesty, energizing sip

Storage & Reheating

Leftover Storage

Once cooled, cover the baking dish with foil or plastic wrap and refrigerate for up to 3 days. For individual portions, slice the casserole and place the squares in an airtight container or zip-top bag.

Reheating Methods

• For best results, reheat in the oven at 350°F for about 15–20 minutes (tent with foil if needed)
• You can also reheat slices on the stovetop in a nonstick skillet to re-crisp the base
• Microwave works in a pinch, but note the crust may lose its texture

Frequently Asked Questions

Substitutions & Adjustments

Can I use crescent rolls instead of the dough sheet?
Yes, just pinch the seams together to create one solid base.

Can I make this in advance?
Absolutely. You can assemble the casserole, cover, and refrigerate overnight. Bake it fresh in the morning.

Can I double the recipe?
Sure, but use two 9×13 dishes or a larger lasagna pan and increase bake time by 5–10 minutes.

Troubleshooting

Why is my casserole soggy?
This usually happens if the sausage isn’t fully drained or if the spinach is too wet. Be sure to squeeze out excess moisture.

My eggs aren’t cooking through—what’s wrong?
Your oven may run cool. Try tenting the dish with foil and baking for an extra 5–10 minutes.

Variations & Customizations

Dietary Adaptations

• Vegetarian: Use a meatless sausage or 8 ounces of mushrooms instead
• Gluten-Free: Swap the crescent dough for gluten-free pastry or omit the crust entirely
• Dairy-Free: Use plant-based cheese and a dairy-free milk alternative like almond or oat milk

Flavor Twists

• Add a pinch of smoked paprika or chili flakes for heat
• Stir in sun-dried tomatoes or olives for a Mediterranean flair
• Use Swiss or gruyère cheese for a nutty richness

Seasonal/Holiday Versions

• Add roasted butternut squash or cranberries for a fall holiday vibe
• Sprinkle cooked crumbled bacon and green onions for a Father’s Day brunch
• Use heart-shaped pepper pieces for a Valentine’s morning treat

Conclusion

This sausage crescent roll breakfast casserole brings together everything we love about a satisfying brunch: it’s hearty, customizable, easy to prep ahead, and always a hit. Whether you’re hosting a crowd or just looking to make mornings smoother, this is one recipe that delivers every single time.

If you make it, I’d love to hear how it turned out! Share your photos and thoughts in the comments or tag us on Pinterest at CookingWithCallie. Let’s make mornings more delicious, one slice at a time.

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