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There are few things I love to eat more than a yummy, filling and satisfying breakfast casserole – don’t miss my favorite easy breakfast ideas! Most breakfast casserole recipes are inexpensive to make and so easy, too. This Sausage Croissant Breakfast Casserole Recipe fits into a 9×13 dish and makes eight servings, or more if you want to cut the pieces smaller. Serve with salsa and fruit for a perfect brunch item.
Sausage Croissant Breakfast Casserole Recipe
This breakfast casserole is one of my personal favorites. The crescent roll dough crust on the bottom of the casserole makes for a light and flaky base that makes this a casserole that you can use your hands to pick up and eat, or use a fork’s edge to cut into bite-sized pieces. This is one that I make for guests, always with rave reviews in return.
To make this breakfast casserole you’ll need:
- 1 pound ground pork sausage cooked, drained and crumbled
- 1 (8-oz.) package refrigerated crescent roll dough
- 2 cups mozzarella cheese
- 4 eggs beaten
- 3/4 cup milk
- salt & pepper to taste
Butter or spray your 9×13 glass dish (I love my dishes here) and preheat oven to 425°.
Lay crescent rolls flat in the bottom of the pan.
Combine cooked sausage, cheese, eggs, milk, salt & pepper and pour over crescent rolls. I usually stir the eggs, milk and salt & pepper the night before so it’s ready and just add the baked sausage to the mixture in the morning.
Bake in preheated oven for 15-20 minutes until a toothpick comes out clean. Enjoy!
Items I used to make this recipe: