Sausage & Cheese Crescent Roll Breakfast Casserole

If you love sausage in casseroles, you’ll probably enjoy this Sausage Tater Tot Casserole.

Crescent Rolls – You will need two 8-ounce packages of crescent rolls. While I do love brand name crescents for some recipes, this recipe is forgiving to use off-brand since the sausage flavor overpowers.

Eggs – 6 large eggs are needed for this casserole. Please note, we have not tried any egg substitutes at this time for this recipe.

Sausage – I love Jimmy Dean Spicy ground sausage which fries up nicely in the cast iron skillet with minimum grease.

Milk – Whole milk helps the egg mixture to be fluffy and tastier, but if you want a richer flavor you can use one can of evaporated milk. I often swap between both if I have a can near expiration.

Cheese – I always typically use mild cheddar for my casseroles but you can use shredded jack, swiss, or whatever cheese you prefer or have at home.

Spices – Salt & pepper to taste your casserole is all you really need! Green onion is also a nice touch for flavor, and garnishing.

In a cast iron skillet, pan fry ground sausage until browned and cooked throughout; drain any excess grease.

Preheat the oven to 375°F and grease an 11 x 13 casserole dish with nonstick spray.

Unroll crescents and wrap them in crescent shape according to the package instructions. You should have 16 rolls evenly place in your greased pan.

In a large bowl, whisk together the milk, cracked eggs, and spices. Once fluffy and combined, add half the scallions, pan-fried sausage, and half the shredded cheese.

Pour the mixture over the crescent rolls. Sprinkle remaining cheese over the casserole.

Bake for 30-35 minutes or until crescents are fluffy, golden brown, and firm to the touch. The egg mixture should be fluffy and no longer soggy in the center. A tester inserted into the center of the casserole should come out clean.

Sprinkle remaining scallions over the casserole before serving. Enjoy warm!

To store this sausage breakfast casserole, simply cover the dish tightly with plastic wrap or aluminum foil and refrigerate for up to three days. For longer storage, wrap the dish tightly in plastic wrap or aluminum foil and freeze in an airtight container for up to two months. When you’re ready to enjoy breakfast casserole again, thaw overnight in the refrigerator and heat until warmed throughout.

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