Flaky Crescent and Sausage Casserole

Posted: May 11

Time: 50 minutes

Yield: 12 servings

recipe image

The Flaky Crescent and Sausage Casserole has the taste of a hearty country breakfast—a breakfast that seems simple on the surface but offers up a great depth of flavor. The crust is buttery and flaky, the eggs are cheesy and fluffy, and the sausage is meaty and savory. Each bite is inviting, welcoming you to a bright day ahead. Plus all it requires is a few ingredients mixed together and some time to let it bake and voila! A breakfast that will satisfy everyone at the table with more than enough left for seconds!


• 1 pound bulk pork sausage • 1 (8-ounce) tube of refrigerated crescent rolls • 2 cups part-skim mozzarella cheese, shredded • 8 large eggs • 2 cups milk, 2% • 1/2 teaspoon salt • 1/4 teaspoon pepper


Step 1

Preheat the oven to 375 degrees F.

Step 2

Grease a 9x13-inch baking dish.

Step 3

In a large skillet over medium heat, cook the sausage, breaking it up as it cooks, until no longer pink, about 6-8 minutes.

Step 4

Drain the fat from the skillet.

Step 5

Unroll the crescent roll dough into the prepared baking dish.

Step 6

Seal the seams and perforations in the dough.

Step 7

Sprinkle the dough with the cooked sausage and mozzarella.

Step 8

In a large bowl, whisk the eggs, milk, salt, and pepper.

Step 9

Pour the egg mixture over the sausage and cheese.

Step 10

Bake uncovered until a knife inserted into the center comes out clean, about 35-40 minutes.

Step 11

Let stand for about 5-10 minutes.

Step 12


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