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Crescent Roll Breakfast Casserole

This genius breakfast hack uses crescent rolls as the base for the easiest casserole ever! The buttery, flaky crust is topped with eggs, sausage, and cheese for a breakfast that tastes way fancier than it actually is. Trust me, your family won't believe you when you tell them how simple this was to throw together!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cans 8 oz each refrigerated crescent roll dough
  • 1 pound breakfast sausage
  • 8 large eggs
  • 1/2 cup whole milk
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Method
 

  1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
  2. Unroll one can of crescent roll dough and press it into the bottom of the baking dish, pinching seams together to seal. Set aside.
  3. In a large skillet over medium-high heat, cook the breakfast sausage until browned and crumbly, about 7-8 minutes. Drain excess grease and set aside.
  4. In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and onion powder until well combined.
  5. Sprinkle the cooked sausage evenly over the crescent roll crust, followed by the mozzarella and cheddar cheese.
  6. Pour the egg mixture over the sausage and cheese layer, distributing evenly.
  7. Unroll the second can of crescent roll dough and carefully lay it over the top, pinching seams together.
  8. Bake for 30-35 minutes until the top is golden brown and the eggs are set. A knife inserted in the center should come out clean.
  9. Let cool for 10 minutes before slicing into squares and serving.
  10. To freeze: Let casserole cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat covered at 350°F for 25-30 minutes until heated through.