Can I prepare this casserole the night before?

Absolutely! Assemble everything up to the baking step, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove from the refrigerator while the oven preheats, then bake as directed, adding about 5-10 minutes to the cooking time since you're starting with cold ingredients.

What if I can't find crescent roll dough sheets?

Regular crescent roll triangles work just fine! Simply press the seams together well when laying them in the baking dish to form a solid base layer. You can also substitute puff pastry or even hash browns for a completely different but equally delicious base.

Can I make this recipe lighter or lower in calories?

You can use turkey sausage instead of pork, reduced-fat cheese, and substitute the whole milk with 2% or unsweetened almond milk. While the texture might be slightly different, the casserole will still be delicious and satisfying with these modifications.

Why is my casserole soggy in the middle?

This usually happens when there's too much moisture. Make sure you've properly drained the sausage and that your oven is correctly calibrated. If needed, bake for an additional 5-10 minutes, covering the top with foil if it's browning too quickly.

Breakfast Sausage Casserole Recipe

Description

This easy and delicious breakfast sausage casserole combines savory sausage, fluffy eggs, melted cheddar cheese, and a crescent roll crust for a hearty, crowd-pleasing morning meal perfect for family gatherings or meal prep.

Ingredients

Units Scale

6 large eggs
1 pound breakfast sausage
1 cup whole milk
2 cups cheddar cheese, shredded
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1 refrigerated crescent roll dough sheet

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F to ensure it’s at the right temperature by the time your casserole is assembled.
Prepare the Sausage: In a skillet over medium heat, brown the breakfast sausage, breaking it apart as it cooks. Once fully cooked, drain any excess oil and allow it to cool for about 5 minutes.
Prepare Casserole Base: Unroll the crescent roll dough sheet and press it evenly into the bottom of a greased 9×13 inch casserole dish to form the base crust.
Layer Sausage and Cheese: Evenly sprinkle the cooked sausage over the dough, followed by an even layer of the shredded cheddar cheese.
Mix Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, black pepper, sea salt, dried minced garlic, and dried minced onion until well combined.
Add Egg Mixture: Pour the egg mixture evenly over the sausage, cheese, and crescent roll dough so everything is covered and will set together while baking.
Bake: Place the dish in the oven and bake for 30-35 minutes or until the casserole is set and the top is lightly golden brown.
Garnish and Serve: Allow the casserole to cool slightly, then garnish with fresh parsley if desired. Cut into 12 squares and serve warm.

Notes

For extra color and flavor, sprinkle dried parsley on top before baking.
If desired, substitute whole milk with 2% milk or unsweetened almond milk.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 4 months.

Nutrition

Serving Size: 1 square (1/12th of casserole)
Calories: 320
Sugar: 2g
Sodium: 570mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 15g
Cholesterol: 135mg