Sausage and Crescent Roll Casserole

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Sausage and Crescent Roll Casserole is so easy to make for a crowd. You’ll find all the elements of a great breakfast in this one casserole- eggs, cheese, sausage, and crescent rolls. Add a glass of OJ and what more could you ask for to start your day with?

Sausage and Crescent Rolls Casserole

If you want, you can brown the sausage the night before and refrigerate it. You can even have the eggs cracked and ready to go in a bowl with the milk. Then the next morning it will only take about 5 minutes to assemble.

Bake it at 375 degrees for about 35 minutes and you have a warm and delicious Sausage and Crescent Roll Casserole. So easy and it is wonderfully kid-friendly!

Sausage and Crescent Rolls Casserole


Sausage and Crescent Rolls Casserole


It can be easily cut into squares and left on the counter so people can serve themselves making it great for brunch and potlucks.

And leftovers reheat well.

Sausage and Crescent Rolls Casserole


Watch the short video below to see how easy this recipe is:

Sausage and Crescent Rolls Casserole

Sausage and Crescent Roll Casserole

Course: Breakfast
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Sausage and Crescent Roll Casserole  has a buttery crust topped with lots of sausage, eggs, and cheese.
Print Recipe


  • 1 pound package pork breakfast sausage
  • 1 (8-ounce) tube refrigerated crescent rolls
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  • 1 cup milk
  • 1/2 teaspoon Tabasco sauce, I use Chipotle flavor
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Preheat oven to 375 degrees and grease a 13x9-inch pan.
  • Cook sausage in a nonstick pan, crumbling it with a wooden spoon. Drain.
  • Unroll crescent roll dough in prepared pan, sealing the seams.
  • Sprinkle sausage and cheese on top of dough.
  • Whisk together eggs, milk, Tabasco sauce, salt, and pepper. Pour over sausage and cheese.
  • Bake 35 to 40 minutes,

More Breakfast Casseroles

Breakfast Tater Tot Casserole with sausage and cheddar cheese.

Breakfast Tater Tot Casserole

Eggs Benedict Casserole- a savory bread pudding that feeds a crowd and tastes just like Eggs Benedict but is much easier to make.

Eggs Benedict Casserole

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43 thoughts on “Sausage and Crescent Roll Casserole

  1. Delicious!! I added spinach along with a couple pinches other spices – turmeric, mustard & nutmeg. This will be a staple in our house. Thank you!

  2. We made it last night and used Spicy sausage and left out the hot sauce, It was good and I actually had leftovers for brunch. And I must say, I do not usually eat spicy stuff nor sausage but with all thats in it, it was GREAT!!! Thanks for sharing!!

  3. We absolutely LOVED this! I used Hot sausage and added parsley, basil. Made it in my Ninja Foodi Grill. Will DEFINITELY be making this again!

  4. I know I’ve had a similar meal before but it had crescent roll on top and bottom with everything stuffed in between the two layers of bread. Can I add a top layer of crescent roll and will it change the baking time?

  5. I have a can of regular biscuits in the fridge could I roll them flat and use them I’d perforate the dough??

  6. This recipe is easy and delicious!! I followed the recipe except: I didn’t use the Tobasco sauce. But I did add in diced onion to the browned sausage and fresh diced mushrooms and mixed it up before putting on top of the crescent. I will probably add at least an extra egg or 2 next time, but other than that its fantastic!

  7. Love love love this recipe!! So easy to make and everyone has loved it! Have made it for multiple parties and there are never any leftovers!

  8. Really delicious recipe! It’s easy to modify, adding additional ingredients to the sausage or instead of sausage. I added sautéed onions and cooked broccoli which worked great! My kids aren’t huge fans of egg but this has a good ratio of egg to other ingredients, plus the egg is fluffy so it was a hit with the kids. Will definitely make again.

  9. Made this for dinner last night. Excellent. I did add a little more hot sauce and scallions to the eggs. We both loved it and had enough left for a nice breakfast this morning.

  10. I have made this dish several times. It is so simple and easy. Everyone likes it. I like to cook the rolls in the bottom of the pan a for 5 min or so before adding the rest of the ingredients. I find it holds up a little bit better.

    1. if you put the sausage in raw you add alot of grease that gets soaked up by your crescents and it is not easy to crumble raw

    1. Here is a link to what she means–not sure if Pillsbury is a brand available in the UK but you must have something similar I would imagine. It is essential a long sheet of very thin dough that is perforated in triangle shapes that you tear apart and roll up from the wide part to the triangle tip in order to make a crescent shape. In this recipe you would use it as one long flat sheet and lightly roll the perforations so they disappear.

    1. No. Actually every time I’ve made it, the crescent rolls almost disappear. I think its bc they soak up all the liquids from the other ingredients! Its delicious!!

  11. Have you tried prepping this casserole in advance and freezing it it for future baking? We are a household of two but love the idea of doing this. Problem is you can’t buy a small can of crescent rolls and the ‘rolls’ are a full 13×9 pan size. I’d like to do this in four small casseroles instead if possible.

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