Crescent Roll Breakfast Casserole

This easy crescent roll breakfast casserole is loaded with savory sausage, eggs, peppers, green chiles, and plenty of melty cheese over a buttery crescent roll crust. It takes less than 10 minutes to assemble and bakes in 20-30 minutes. I love this for an easy weekend or holiday breakfast.

Course Breakfast, Brunch Casserole

Cuisine American - Vintage

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 283kcal

Author Marye Audet-White

Ingredients

8 ounces crescent roll dough sheet
1 pound breakfast sausage
1 cup frozen peppers and onions mix
4 ounces diced green chiles drained
6 ounces shredded cheese cheddar, monterey jack, pepper jack, or a mixture
10 eggs
Salt and pepper to taste

Instructions

Preheat the oven to 375℉.
Spray a 13x9-inch casserole dish with no-stick cooking spray.
Cook the sausage, breaking it up, for about 5 minutes or until no pink remains. If you are using fresh onions and peppers add them in with the sausage.
Once the sausage is cooked add the peppers and onions. Heat through and add drained chiles. Set aside.
Beat the eggs in a bowl until they are bubbly and the whites are completely mixed in to the yolks.
Roll the crescent dough sheet out over the bottom of the casserole dish.
Spread the sausage mixture over the dough.
Add 4 ounces of the cheese over the sausage mixture, then pour the eggs over.
Top with remaining cheese and bake for 20-30 minutes, or until the center is set and registers 160℉ on an instant read thermometer.
Remove from the oven and let stand for 5 minutes to firm up.

Notes

Storage:

Cover and refrigerate leftovers for up to 4 days.

You can freeze leftover crescent roll breakfast casserole for up to 2 months. Wrap individual portions tightly and freeze in an airtight container. Thaw overnight in the refrigerator before reheating. The crescent roll crust will be softer after freezing and reheating, so for the best texture, I prefer this casserole fresh or refrigerated rather than frozen.

If you use fresh peppers and onions saute them with the sausage so they're cooked before they go in the casserole.

Let the crescent dough sit at room temperature for 5–10 minutes before unrolling it. It's easier to handle and less likely to tear.

You can make this up to 2 days ahead by mixing all of the ingredients (cook the sausage and onion mixture first) except the crescent rolls together, covering, and refrigerating. When ready to bake just unroll the crescent dough sheet in the pan, pour the filling in, and bake according to instructions. You may need an extra 5 minutes since it will be cold.

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