Name: Sausage Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound sausage; 1 (8 ounce) package crescent rolls; 1 cup shredded cheddar cheese; 6 eggs; ¼ cup milk; 1 teaspoon oregano; ½ teaspoon salt; ¼ teaspoon pepper

This delicious and easy sausage breakfast casserole can be put together in a matter of minutes and customized with your favorite add-ins.

If I am being honest, breakfast is my favorite meal of the day. It has all the delicious flavors and protein you can put into one meal. You can play around with this recipe – add extra bacon, ham, or any type of vegetables you think your kids would enjoy. Broccoli and peppers taste amazing.

You can also make this up the night before and then throw it in the oven when you wake up in the morning. Talk about easy! You could even serve this sausage casserole for dinner.

Ingredients for a recipe: shredded cheddar cheese, crescent rolls, ground meat, eggs, seasoning, milk, salt, and pepper on a kitchen counter.

Recipe Ingredient Notes

To make this sausage breakfast casserole, you will need the following ingredients:

Sausage
Package of crescent rolls
Cheddar cheese (shredded)
Eggs
Milk
Oregano
Salt
Pepper

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Ground meat is being browned in a frying pan with a meat chopping tool visible.

A white rectangular baking dish with uncooked dough pressed evenly at the bottom, showing slight creases and folds.

How to Make Sausage Breakfast Casserole

Preheat oven to 400℉.
Cook the sausage in a skillet over medium heat.
Break up the sausage as it cooks, letting it brown completely. Drain excess grease.
Unroll the crescent rolls and spread them out in the bottom of a 9 × 13 inch baking dish, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Then add the cheese on top of the sausage.
In a medium bowl whisk the eggs with the milk, oregano, salt, and pepper.
Pour the egg mixture over the top of the casserole.
Bake at 400℉ for about 15-20 minutes until the crust is a nice golden brown and the eggs are set.

A rectangular baking dish filled with a casserole topped with shredded cheddar cheese and ground meat.

A slice of cheesy breakfast casserole on a white plate with a fork, featuring a browned top and visible bits of sausage and eggs.

Enjoy More Delicious Savory Breakfast Recipes

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Sausage Breakfast Casserole Recipe

5 from 12 votes

This delicious and easy sausage breakfast casserole can be put together in a matter of minutes and customized with your favorite add-ins.

12 servings

Prep Time 15

Cook Time 20

Total Time 35

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Ingredients

Equipment

Instructions

Preheat oven to 400℉.
Cook the sausage in a skillet over medium heat.
Break up the sausage as it cooks, letting it brown completely. Drain excess grease.
Unroll the crescent rolls and spread them out in the bottom of a 9 × 13 inch baking dish, pressing the seams together to make one large sheet of dough.
Spread the sausage over the dough.
Then add the cheese on top of the sausage.
In a medium bowl whisk the eggs with the milk, oregano, salt, and pepper.
Pour the egg mixture over the top of the casserole.
Bake at 400℉ for about 15-20 minutes until the crust is a nice golden brown and the eggs are set.

Notes

You can have fun with this casserole making any substitutions you want by adding ham or bacon, veggies (asparagus or mushrooms are good), and some other cheese flavors.

Nutrition

Calories: 254 kcal · Carbohydrates: 8 g · Protein: 12 g · Fat: 19 g · Saturated Fat: 8 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 119 mg · Sodium: 578 mg · Potassium: 143 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 253 IU · Vitamin C: 1 mg · Calcium: 92 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Breakfast

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Fort Worth Mama says:

That looks d.e.l.i.c.i.o.u.s! (You have no idea how long it took me to type that - lol!)

Kratts says:

I love this! We add shredded hasbrown potatoes to ours. Yumo!

AlyceB says:

Mmm, that sounds delicious!!

PS - I just have to say that I was GFC #10600 - I like being a nice round number for people, haha!

Whitney & McKayla says:

I've added potatoes too when I was short an egg LOL. Our store has crescent roll sheets, no seams to worry about.

JulieBug says:

Ooh yum! I bet my family would adore this recipe. :)

WarPathPony says:

i make this in a cast iron skillet over an open campfire when we are horsing around! Great filling breakfast!!!!! I also add the hash browns for a little extra comfort.....food factor! Yummy for sure.
Try putting in some sage into the sausage to give it a bit more bite, blend with some garlic and BAM!!!
New take on a great base!

Cherrye says:

Can this be put together the night before? Unsure with using the crescent dough. And if so how would that affect the cooking temp/time putting it in cold from the fridge (foil perhaps?)?

Kayleigh says:

My family has made a casserole similar to this for years! We make it every night before Thanksgiving day and Christmas Eve. We do 10 slices of cheap white bread, cubed in a greased pan, then top with cubed sausage patties - we leave them frozen. Then we top with cheese and the egg mixture. We cover it and put it in the fridge overnight, then in the morning mix 1 small can of cream of mushroom soup, 1/2 c milk and a can of diced green chiles together and pour over the top of the pan. Bake for an hour and then devour!

globalgirlbkk says:

Can this be made in advance and baked the morning of? I need to make a breakfast casserole for a brunch but need something I can put together the night before! Looks delish

Six Sisters says:

You will be fine making it the night before and cooking it the next morning.

globalgirlbkk says:

Thanks!

Kimberlee Schory says:

Yum! I'm always leery about making casseroles like this..nothing worse than soggy crust in an egg dish but this was REALLY good and super easy. Crust cooked thru beautifully! This will be a go to recipe for sure!

Amanda says:

Anyone make it the night before and have it turn out okay? I need to make something for in the morning but won't have time to do a bunch of assembly. Also curious if you could throw asparagus in there and have it come out okay? I like a little green in my egg casserole. :-) This looks really yummy!

Cyd says:

You can totally make this the night before. Asparagus would be delicious in this breakfast casserole!

Heather Boyles says:

My family has been making this recipe for years! It's delicious! We've started adding rotel to the sausage for an extra kick. Yummy!

Stephanie says:

This recipe is now my go-to for when family comes to visit! So easy and so good! The only adjustment I had to make was it took a little longer to bake than the time said, but it was no big deal. My family loves it too, I actually started making two pans because one was always gone too fast.

Stephanie says:

I made this recipe this morning for breakfast, the only changes I made were to use 8 eggs, because we are egg fans, and instead of Oregano, I used Tastefully Simple's Herb and Spinach mix. SO GOOD!! Will definitely be making this one again!!

LeAnn says:

This looks so good, I am going to have a houseful for Thanksgiving so I'm thinking this would be great for the morning after to feed the crew.

Brad says:

I used 2 extra eggs and add chopped up bacon! #meatlovers!

Renee says:

What does the cooking time/temp change too? And will foil make it faster?

Cyd says:

Everything stays the same. But always check it as it's cooking. Oven temps vary so much.

Leslie says:

I will never make a breakfast casserole without oregano again! Much needed something something.

Becca says:

Any extra tips for making this the night before? Like waiting to pour the eggs over until the morning? We love this recipe but won’t have time to make Christmas Eve morning!

Momma Cyd says:

It's fine to make it the night before and cook the next morning.

Sarah says:

Would love tips for making this the day before - should I go ahead and bake it and then just reheat it the next day? Please give advice!

Momma Cyd says:

Assemble the casserole, stick it in the fridge overnight and then bake in the morning.

Christy says:

I love this recipe so much! I'm not a huge sausage fan, but the elements of this recipe came together beautifully. It was so yummy. Definitely a do over!

Gladys says:

Can you bake this in an aluminum pan?

Bobbi @ Six Sisters says:

You can make this in an aluminum pan

Join The Discussion

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Fort Worth Mama says:

That looks d.e.l.i.c.i.o.u.s! (You have no idea how long it took me to type that - lol!)
Kratts says:

I love this! We add shredded hasbrown potatoes to ours. Yumo!
AlyceB says:

Mmm, that sounds delicious!!

PS - I just have to say that I was GFC #10600 - I like being a nice round number for people, haha!
Whitney & McKayla says:

I've added potatoes too when I was short an egg LOL. Our store has crescent roll sheets, no seams to worry about.
JulieBug says:

Ooh yum! I bet my family would adore this recipe. :)
WarPathPony says:

i make this in a cast iron skillet over an open campfire when we are horsing around! Great filling breakfast!!!!! I also add the hash browns for a little extra comfort.....food factor! Yummy for sure.
Try putting in some sage into the sausage to give it a bit more bite, blend with some garlic and BAM!!!
New take on a great base!
Cherrye says:

Can this be put together the night before? Unsure with using the crescent dough. And if so how would that affect the cooking temp/time putting it in cold from the fridge (foil perhaps?)?
Kayleigh says:

My family has made a casserole similar to this for years! We make it every night before Thanksgiving day and Christmas Eve. We do 10 slices of cheap white bread, cubed in a greased pan, then top with cubed sausage patties - we leave them frozen. Then we top with cheese and the egg mixture. We cover it and put it in the fridge overnight, then in the morning mix 1 small can of cream of mushroom soup, 1/2 c milk and a can of diced green chiles together and pour over the top of the pan. Bake for an hour and then devour!
globalgirlbkk says:

Can this be made in advance and baked the morning of? I need to make a breakfast casserole for a brunch but need something I can put together the night before! Looks delish
Six Sisters says:

You will be fine making it the night before and cooking it the next morning.
globalgirlbkk says:

Thanks!
Kimberlee Schory says:

Yum! I'm always leery about making casseroles like this..nothing worse than soggy crust in an egg dish but this was REALLY good and super easy. Crust cooked thru beautifully! This will be a go to recipe for sure!
Amanda says:

Anyone make it the night before and have it turn out okay? I need to make something for in the morning but won't have time to do a bunch of assembly. Also curious if you could throw asparagus in there and have it come out okay? I like a little green in my egg casserole. :-) This looks really yummy!
Cyd says:

You can totally make this the night before. Asparagus would be delicious in this breakfast casserole!
Heather Boyles says:

My family has been making this recipe for years! It's delicious! We've started adding rotel to the sausage for an extra kick. Yummy!
Stephanie says:

This recipe is now my go-to for when family comes to visit! So easy and so good! The only adjustment I had to make was it took a little longer to bake than the time said, but it was no big deal. My family loves it too, I actually started making two pans because one was always gone too fast.
Stephanie says:

I made this recipe this morning for breakfast, the only changes I made were to use 8 eggs, because we are egg fans, and instead of Oregano, I used Tastefully Simple's Herb and Spinach mix. SO GOOD!! Will definitely be making this one again!!
LeAnn says:

This looks so good, I am going to have a houseful for Thanksgiving so I'm thinking this would be great for the morning after to feed the crew.
Brad says:

I used 2 extra eggs and add chopped up bacon! #meatlovers!
Renee says:

What does the cooking time/temp change too? And will foil make it faster?
Cyd says:

Everything stays the same. But always check it as it's cooking. Oven temps vary so much.
Leslie says:

I will never make a breakfast casserole without oregano again! Much needed something something.
Becca says:

Any extra tips for making this the night before? Like waiting to pour the eggs over until the morning? We love this recipe but won’t have time to make Christmas Eve morning!
Momma Cyd says:

It's fine to make it the night before and cook the next morning.
Sarah says:

Would love tips for making this the day before - should I go ahead and bake it and then just reheat it the next day? Please give advice!
Momma Cyd says:

Assemble the casserole, stick it in the fridge overnight and then bake in the morning.
Christy says:

I love this recipe so much! I'm not a huge sausage fan, but the elements of this recipe came together beautifully. It was so yummy. Definitely a do over!
Gladys says:

Can you bake this in an aluminum pan?
Bobbi @ Six Sisters says:

You can make this in an aluminum pan