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Crescent Roll Breakfast Casserole

A comforting breakfast casserole featuring layers of flaky crescent rolls, fluffy eggs, and savory toppings, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 can crescent roll dough Use refrigerated crescent roll dough.
Filling
  • 6 large eggs Can substitute with egg whites for a lighter version.
  • 1 cup milk Use whole or skim milk as preferred.
  • 1 cup shredded cheese (cheddar or mozzarella) Grated cheese can be used.
  • 1 cup diced vegetables Consider bell peppers, onions, or spinach.
  • 1 cup cooked sausage Turkey sausage or halal alternatives work well.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13-inch baking dish with oil or cooking spray.
  3. Unroll the crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
  4. In a mixing bowl, whisk together the eggs and milk until smooth. Stir in salt, pepper, shredded cheese, and cooked sausage or vegetables.
  5. Pour the egg mixture over the crescent roll layer.
Baking
  1. Bake for 25-30 minutes, or until the egg is set and the top is golden brown.
  2. Allow to cool for about 5 minutes before slicing.
Serving
  1. Serve with fresh fruits or a simple salad for a balanced meal.

Notes

For a vegetarian option, substitute sausage with tofu or more veggies. Store leftovers in the fridge for 3-4 days, or freeze tightly wrapped for later. Reheat at 350°F until warmed through.