Classic Sausage Crescent Roll Casserole: Brunch Gold

You know those recipes that impress a crowd, cost very little, and taste like you robbed a bakery at sunrise? This is that casserole.

Classic Sausage Crescent Roll Casserole is a buttery, savory, cheesy brick of comfort that feeds real people with real appetites. It’s fast to prep, bakes while you get your life together, and disappears in minutes.

Want a win for breakfast, brunch, or frankly, midnight? This is your MVP.

The Special Touch in This Recipe

The secret sauce here isn’t actually sauce—it’s texture.

Crescent rolls create a flaky, buttery base that hugs the sausage like it was engineered for it. We layer seasoned breakfast sausage with creamy eggs and a blend of cheddar and mozzarella for both bite and melt.

A quick swipe of Dijon in the base adds tangy depth without screaming “mustard.” The result? Balanced, craveable, and somehow both nostalgic and grown-up.

Classic Sausage Crescent Roll Casserole: Brunch Gold

Recipe by Wendy CarterCourse: Breakfast

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

420

kcal

Ingredients

• 1 lb (450 g) breakfast sausage (mild or spicy)

• 1 (8 oz/226 g) can refrigerated crescent roll dough

• 6 large eggs

• 1/2 cup milk (whole or 2%)

• 1 cup shredded sharp cheddar

• 1/2 cup shredded mozzarella (optional but recommended)

• 1/4 small onion, finely diced (about 2 tablespoons)

• 1 clove garlic, minced

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika (or regular paprika)

• 1 tablespoon chopped fresh chives or parsley (optional, for garnish)

• Nonstick spray or butter for the pan

Step-by-Step Instructions

• Preheat and prep the pan: Heat oven to 375ºF (190ºC). Lightly grease a 9×13-inch baking dish with nonstick spray or butter.
• Brown the sausage: In a skillet over medium heat, cook the sausage with diced onion until browned and crumbly, 6–8 minutes. Stir in garlic for the last 30 seconds. Drain excess fat, but don’t get precious—some flavor can stay.
• Lay the base: Unroll the crescent dough and press it into the bottom of the pan, sealing perforations. Spread a thin layer of Dijon over the dough. No need to overthink it; a light swipe is plenty.
• Add the sausage layer: Sprinkle the cooked sausage mixture evenly over the dough.
• Whisk the egg mixture: In a bowl, whisk eggs, milk, salt, pepper, and smoked paprika until smooth.
• Cheese it up: Scatter cheddar and mozzarella over the sausage. Pour the egg mixture evenly on top. Tilt the pan gently so it gets into all the nooks.
• Bake: Bake for 25–30 minutes, until the center is set and the top is lightly golden. If it jiggles aggressively, give it 3–5 more minutes.
• Rest and slice: Let it rest 5–10 minutes. Garnish with chives or parsley. Slice into squares and serve warm. Expect compliments. Act surprised.

Keeping It Fresh

• Storage: Refrigerate leftovers in an airtight container for 3–4 days.
• Reheat: Oven at 325°F (165°C) for 10–12 minutes keeps the crust crisper. Microwave works for speed (60–90 seconds), but the crust softens.
• Freeze: Wrap individual squares tightly and freeze up to 2 months.
  

  Reheat from frozen at 350°F (175°C) for 20–25 minutes, covered, then uncover 5 minutes to crisp.

Healthy Highlights

• Protein-forward: Sausage, eggs, and cheese deliver satisfying fuel that actually keeps you full.
• Portion control friendly: Cut into 8–10 squares to match your goals without feeling punished.
• Upgrade options: Swap part of the sausage with turkey sausage or add spinach and bell peppers for extra micronutrients.
• Satiety per bite: The balance of fat and protein means fewer “snack attacks” an hour later. Your to-do list will thank you.

Nutrition Stats

Per serving (1/8 pan, estimate): 450 calories; 26g fat; 27g protein; 28g carbs; 1g fiber; 5g sugar; 980mg sodium.

Numbers may vary based on sausage type, cheese, and dough brand.

Want lighter stats? Use turkey sausage, reduced-fat cheese, and low-sodium options.

Prefer keto-ish? Skip the crescent dough and bake as an egg-and-sausage bake—different vibe, still tasty.

Tips to Prevent Errors

• Don’t drown the dough: Overloading with eggs (more than 6–7) can make the crust soggy.
  

  Keep the ratios balanced.

• Drain, but don’t desert: Remove excess sausage grease, but leave a little for flavor and moisture.
• Seal the seams: Press crescent perforations firmly or your egg mixture may escape to the bottom. Not cute.
• Even layers win: Spread sausage and cheese evenly so every slice has the goods.
• Let it rest: Cutting too soon = runny center.
  

  Five to ten minutes sets it like a champ.

• Watch your oven: Ovens lie, IMO. Start checking at 23–24 minutes and use the jiggle test.

Mix It Up

• Southwest: Add diced green chiles, pepper jack, and a sprinkle of cumin.
  

  Top with salsa and avocado.

• Garden Veg: Fold in sautéed spinach, bell peppers, and mushrooms. Veg first, then sausage—so it doesn’t water out.
• Maple Breakfast: Use maple sausage, add a pinch of cinnamon, and drizzle a tiny bit of maple syrup on top after baking.
  

  Sweet-savory magic.

• Italian-ish: Swap mozzarella for provolone, add fennel seed to the sausage, and finish with basil.
• Spicy Kick: Use hot sausage, add red pepper flakes, and serve with a zigzag of sriracha. FYI: not for timid taste buds.

FAQ

Can I make this ahead?

Yes.

Assemble the casserole up to the egg-pour step, cover, and refrigerate overnight. In the morning, add the eggs, bake, and add 5 extra minutes if it’s cold going in.

Can I use homemade dough instead of crescent rolls?

Absolutely.

A thin layer of pizza dough or puff pastry works. Par-bake 5–7 minutes before adding toppings so it doesn’t get soggy.

What if I only have 5 eggs?

It’ll still work.

Reduce the milk to 1/3 cup to keep the custard from going too loose, and bake until set.

Is turkey sausage good here?

Yes. It’s leaner and still flavorful.

Consider adding a touch more cheese or a teaspoon of olive oil during browning to keep it juicy.

How do I know when it’s done?

The center should be set with a slight bounce, not a wavy slosh. A toothpick near the center should come out mostly clean, and the top will be lightly golden.

Can I make it gluten-free?

Use a gluten-free crescent dough or swap the base for hash browns pressed into the pan.

Season the potatoes well and par-bake 10 minutes first.

What cheeses melt best?

Sharp cheddar for flavor, mozzarella for stretch. Monterey Jack, provolone, or a Colby blend also play nicely.

Avoid super-aged cheeses that don’t melt smoothly.

Why is my crust soggy?

Likely too much liquid, unsealed seams, or underbaking. Next time, seal the dough, measure milk, and bake longer.

You can also par-bake the dough for 5 minutes if your oven runs cool.

End Notes

This Classic Sausage Crescent Roll Casserole earns its keep: minimal prep, maximal pay-off, and endlessly customizable. It’s the dish you bring when you want nods of respect and empty plates.

Make it once, and it becomes “your” casserole—your friends will ask for it by name. Consider this your brunch cheat code, no apology required.