This delicious and easy sausage breakfast casserole can be put together in a matter of minutes and customized with your favorite add-ins.
What You’ll Love About This Recipe:
The great thing about this recipe is that 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.
Make this up the night before and then throw it in the oven when you wake up in the morning. You could even serve this sausage casserole for dinner.
Serve this recipe for a delicious Christmas morning recipe, or try our slow cooker sausage breakfast casserole, egg and turkey skillet, and baked omelet for more great recipes.
Key Ingredients:
The main ingredients needed for this breakfast recipe are ground sausage, eggs, and crescent rolls.
Use the refrigerated crescent roll dough found in the dairy section to create a delicious flaky bottom to the egg mixture.
Ground breakfast sausage will work best when putting this recipe together since it will break up into bite-sized pieces as it cooks. Make sure to have enough eggs on hand so there will be enough to fill the whole casserole dish.
How to Make Sausage Breakfast Casserole:
- Preheat oven to 400°F.
- Cook sausage in a large skillet over medium heat, breaking it up and browning fully; drain the grease with a colander.
- Press crescent rolls into a 9×13 baking dish to form a single sheet.
- Layer sausage, then cheese over the dough.
- Whisk eggs, milk, oregano, salt, and pepper; pour over casserole.
- Bake 15–20 minutes until crust is golden and eggs are set.
Expert Tips:
- Use spicy sausage to add even more flavor to this perfect breakfast casserole.
- To make sure all of the grease is removed, put the cooked sausage on a piece of paper towel before adding the sausage to the casserole dish.
- Don’t whip the eggs too much, or you will cause big pockets of air in the eggs when they cook.
- Add chopped bell peppers and onions for even more flavor.
- Top the casserole with sour cream, salsa, or fresh cilantro.
Storing Tips:
Store the sausage and egg casserole in the fridge after it has cooled down to room temperature with either plastic wrap on top or the fitting lid for up to 5 days.
You can also make this up ahead of time, storing it in the refrigerator overnight and then reheating everything in the oven at 350 degrees F for 15-20 minutes, or until heated through.
Sausage Breakfast Casserole Recipe
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
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
Nutrition
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.
That looks d.e.l.i.c.i.o.u.s! (You have no idea how long it took me to type that – lol!)
I love this! We add shredded hasbrown potatoes to ours. Yumo!
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!
I’ve added potatoes too when I was short an egg LOL. Our store has crescent roll sheets, no seams to worry about.
Ooh yum! I bet my family would adore this recipe. 🙂
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!
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?)?
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!
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
You will be fine making it the night before and cooking it the next morning.
Thanks!
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!
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!
You can totally make this the night before. Asparagus would be delicious in this breakfast casserole!
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!
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.
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!!
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.
I used 2 extra eggs and add chopped up bacon! #meatlovers!
What does the cooking time/temp change too? And will foil make it faster?
Everything stays the same. But always check it as it’s cooking. Oven temps vary so much.
I will never make a breakfast casserole without oregano again! Much needed something something.
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!
It’s fine to make it the night before and cook the next morning.
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!
Assemble the casserole, stick it in the fridge overnight and then bake in the morning.
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!
Can you bake this in an aluminum pan?
You can make this in an aluminum pan