Sausage, Egg & Cheese Breakfast Casserole

Makes one 9×13″ casserole dish

This is the perfect breakfast casserole with a delicious crescent roll crust! This easy breakfast casserole is a family recipe from my sister-in-law. It’s a go-to for us now when we need a yummy breakfast casserole that we can make the night before and then pop in the oven the next morning for our church Sunday morning small group breakfast. I like to double the recipe and make a pan for church and keep a pan at home for busy weekday mornings! I hope you enjoy it as much as we do!

Ingredients:

1 1/2 lbs. sausage (1lb. original sausage + 1/2 lb. hot sausage)

1 (8oz.) can crescent rolls

2 cups shredded cheddar cheese

4 eggs

3/4 cup milk

1/4 tsp. salt

1/8 tsp. pepper

Directions: Brown sausage. Drain grease. Grease 9×13″ casserole dish. Unroll and line bottom of pan with flattened crescent rolls, press together. Sprinkle sausage and cheese over rolls. In a mixing bowl, combine eggs, milk, salt and pepper, then beat and pour over the sausage, cheese and crescent rolls in dish. *Place in fridge to bake the next morning, or preheat oven now to 425 degrees and bake 15-20 min. or until set. Let rest 5 minutes before serving.

*If refrigerating overnight before baking: pull unbaked casserole out of fridge and let sit at room temp for 30 min. prior to baking while the oven preheats, then bake at 425 degrees for 20-25 minutes or until set. Let rest 5 minutes before serving.

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