Sausage Croissant Breakfast Casserole Recipe
The casserole starts baking at seven which means I prepared it the night before and was able to sleep easy as I did not have anything weighing heavily on my mind. The dough of the crescent roll turns into a base that is flaky and buttery. Every bite of the casserole contains a savory punch, courtesy of the sausages. The egg and mozzarella mixture on top of the casserole forms a layer which is rich and custardy, while also being firm enough to pick up. It effortlessly feeds eight adults and I have never had a leftover piece that didn’t get eaten.
What Makes This Breakfast Easy
- The crescent roll base does double duty. It soaks up just enough of the egg custard to stay sturdy while still baking up light and flaky — no soggy bottom, no crumbling crust.
- Jimmy Dean pork sausage is the move. I’ve tried other brands and they’re fine, but Jimmy Dean has the right fat content and seasoning to hold up in a baked casserole without turning greasy or bland.
- Mozzarella melts clean. Some cheeses get oily or grainy when baked into an egg casserole. Mozzarella stays creamy and pulls into those satisfying stretchy layers without overwhelming the other flavors.
- The overnight soak is the secret weapon. Mixing the eggs, milk, and seasonings the night before — and letting the crescent roll base pre-soak — means the custard is fully absorbed and the whole casserole bakes evenly from edge to center.
- It scales for a crowd. Eight generous servings from one 9×13 pan. If you’re feeding twelve, use a second pan — the recipe doubles perfectly.
What to Know Before You Start
This casserole is one of those types of dishes that rewards a little bit of advanced prep! Whether it be for Christmas morning, a holiday-type brunch, or just a day that you want to mentally check breakfast off your to-do list, assemble it the night before! Simply roll the crescent dough out into the pan, layer the cooked sausage, whisk the eggs with milk, salt, and pepper, and pour it over. Cover it and refrigerate overnight so that by morning, the dough have absorbed the custard mixture. Everything will be prepped to go directly into a 425-degree oven!
Complete sausage cooking and draining must be done before adding to casserole. While the flavor of Jimmy Dean pork sausage is good, it does need to be fully cooked and drained as any leftover pan grease will result in the egg layer being greasy as opposed to custardy. I do it in a skillet, break it up small, drain it on a paper towel, and cool it before layering it in. If you’re doing the prep the night before, you could do the cooking of the sausage in the afternoon and then keep it in the fridge until you put it together.
One more thing before you dive in: let the casserole rest for 5 minutes. I know it smells amazing, and I know everyone is standing in the kitchen waiting to dive in, but we need to let the egg and custard mixture firm up so we can get clean slices. Cut it too soon and the pieces will slide everywhere. And nobody wants to fish for egg and bread casserole underneath the neat pieces. So give it a few minutes, and you’ll be rewarded with neat squares that will be easy to serve.
Ingredients
- 1 pound Jimmy Dean ground pork sausage, cooked, drained, and crumbled
- 1 (8-oz.) package refrigerated crescent roll dough
- 2 cups shredded mozzarella cheese
- 4 large eggs, beaten
- 3/4 cup whole milk
- Salt and pepper to taste
- Butter or cooking spray for the pan
I use a glass 9×13 baking dish as a pan because glass heats up evenly and you can see the egg setting on the bottom. You can see how it’s doing so it takes the guesswork out of figuring out if it’s done enough. A metal pan works as well, but you won’t have that visual check. For mixing the egg custard, use a balloon whisk to incorporate the eggs and cream together completely without streaks. It makes the finished texture smoother, and that small thing makes a huge difference.
How to Make It
Step 1: Get your oven and pan ready. Set your oven to 425°F. Generously spray or butter your 9×13 baking dish. Get into the corners. If the pan isn’t coated well, the crescent dough can stick, and you really don’t want to lose that flaky base when it comes time to serve up clean squares.
Step 2: Prepare and drain the sausage. In a large skillet at a medium temperature, cook the Jimmy Dean pork sausage, breaking it apart as you go, and cook it until fully browned and no pink is showing — about 8 to 10 minutes. The aroma at this point is half the reason people start to congregate in the kitchen. Place the sausage on a paper towel to drain, and then let it cool a little bit before putting it into the casserole. Adding sausage while it is still hot can start to unevenly pre-cook the egg mixture.
Step 3: Crescent roll dough. Open the dough and roll it into the pan you have already prepared. With your fingers, smooth out the seams and create a uniform layer that goes over the entire bottom of the pan. This doesn’t have to be perfect, as long as there aren’t any huge holes. The dough will rise and expand as it bakes so it will fill any small gaps.
Step 4: Incorporate the sausage and cheese. Spread the cooked and drained sausage evenly over the crescent dough layer. Evenly sprinkle the shredded mozzarella on top of the sausage. At this point, the smells are reminiscent of a diner, and we mean that in the best way possible.
Step 5: Combine and pour the egg custard. In a separate bowl, mix the eggs, 3/4 cup milk, a dash of salt, and a dash of pepper, whisking until there are no visible streaks of yolk. A fork can do the job, but whisking is better. You want a completely smooth mixture so that the custard layer bakes evenly. Slowly and evenly pour the egg mixture over the sausage and cheese. Give it a minute so it can settle and distribute through the gaps in the sausage layer.
Step 6: Baking. Put your casserole in the oven, which should be at 425° F, and set a timer for 15 to 20 minutes. You will want the top to become golden brown, and to check if it’s done, insert a toothpick to see if the egg has cooked. When the egg custard is done and the crescent dough is done cooking, you should be able to see this from the bottom of your glass baking dish. The casserole should be puffed and set all the way to the center, not jiggly.
Step 7: Allow it to rest and slice it up. Take it out of the oven and let it sit for five minutes before cutting it. I use my sharp spatula to slice it into squares — just press straight down and lift up clean. I like to serve it with some salsa on the side, a bowl of fresh fruit, and coffee. That on its own is perfect.
Helpful Tips
- Press the crescent seams firmly. The perforated lines in the dough are the weak points — take 30 seconds to press them together so the base bakes as one piece rather than separating into individual rolls.
- Drain the sausage well. Excess grease is the enemy of a clean custard layer. Drain on paper towels and even give it a gentle press — you want the sausage dry enough that it doesn’t leach grease into the egg mixture.
- Don’t skip the rest period. Five minutes off the oven makes the difference between clean squares and a sliding mess. Set a timer if you have to — it’s worth the wait.
- Shred your own mozzarella if you can. Pre-shredded cheese is coated with anti-caking agents that make it melt slightly less smoothly. A block of low-moisture mozzarella shredded fresh will melt cleaner and taste noticeably better.
- Salsa is not optional. A spoonful of good salsa on each serving brightens the whole dish. The acidity cuts through the richness of the egg custard in a way that makes you want a second piece.
Storage and Make-Ahead
The overnight make-ahead option is really especially holiday mornings. You just need to assemble it the night before — crescent dough, cooled and cooked sausage, and cheese, then whisk and pour the egg mixture, and finally cover the pan tightly with foil or plastic wrap, then refrigerate overnight. The custard dough and mixture will be on top of the dough and custard will be absorb the mixture egg and once you take it Casserole straight from the fridge put it into a preheated 425°F and chill for a little , then bake as directed. The stains improve the custard texture evenly and the layer will be more and sturdier bake.
Leftovers will last four days in the fridge. Just make sure to keep your casserole dish covered. To reheat, you can do it in the microwave for 60 to 90 seconds. If you want to do it all at once, you can cover the whole pan, and put it in the oven at 350 for 15 minutes. The base of the casserole is going to get a little soft due to being in the fridge, but it still tastes delicious. I’ve eaten this cold out of the fridge standing at the counter and had zero complaints.
This casserole doesn’t freeze well because the egg custard gets watery and the dough becomes mushy. If you are making food for a big group it will be better to make two new pans instead of freezing one. The positive thing is that you can have two pans set up in the fridge the night before so you can avoid any stress in the morning.
Frequently Asked Questions
Can I use a different sausage?
Yes, but make your choice wisely. I prefer using Jimmy Dean regular pork sausage because the seasoning is just right for a casserole and it also holds up nicely when baked. Hot Jimmy Dean is awesome if your audience enjoys heat. If you’re going for a mildly sweet-sweet flavor, maple sausage works — my kids loved it. Italian sausage (removed from casings) will work in an emergency but alters the flavor a lot. Use whatever you want, just make sure to cook and drain it thoroughly before putting it in the casserole.
Can I add vegetables?
Sure! Diced bell peppers, sliced mushrooms, and baby spinach would all be great. Please be sure to Sauté your vegetables first. Vegetables that are not yet cooked will release water when they bake, causing the custard watery and the base soggy. On top of the sausage layer, add your vegetables before pouring the egg mixture. Try to keep your add ins to around 1 cup. This will keep your casserole from being overloaded and failing to set in the middle.
Can I use a different cheese?
Since it melts nicely and doesn’t overpower the taste of the sausage, mozzarella is the preferred cheese choice. A good alternative is Monterey Jack — it also melts well and contributes a subtle buttery flavor. While Cheddar will get the job done, it may also cause the casserole to become a bit greasier and contributes a stronger flavor. If you are looking for more cheese flavor without being excessive, a mixture of equal parts mozzarella and sharp cheddar is surprisingly good. Do not use fresh mozzarella since it has too much water. A custard mixture should not contain too much water.
How do I know when it’s done?
Two dependable tests are: a toothpick stuck in the middle should come out clean, and the casserole is puffed and set through with no jiggle in the middle when you gently shake the pan. If you have a glass baking dish, check the bottom – you should be able to see that the crescent dough is golden, and the egg is opaque throughout. Begin checking at 15 minutes and go to 20 if you have to. Each oven is different, and a cold casserole from the fridge may need the full 20 minutes.
Can I make this gluten-free?
The main ingredient containing gluten in this recipe is the crescent roll dough, and gluten-free crescent roll options are not available at most stores. There is no gluten-free crescent roll dough option from Pillsbury. A substitute for a gluten-free option can be a gluten-free biscuit dough, which can be pressed flat to the bottom of the pan. You can also just not use any dough and do a crustless egg casserole — simply press the sausage and cheese into the bottom of the pan, pour the egg mixture on top, and bake at 350°F until the eggs are set. It may be a different dish but it will still be delicious. You also want to check the sausage label — most Jimmy Dean products are gluten-free, but you should check the packaging.
What should I serve with it?
Since this casserole is very rich and filling, I simplify the sides. Fresh fruit like strawberries, grapes, and cantaloupe, provides a nice touch as well as the acidity to balance all the savory richness. Salsa, of course, is one of my non-negotiables. For a brunch spread, a simple green salad with a light vinaigrette is great. If you have a big crowd to serve, a jug of orange juice and a good coffee, and you are set for a complete holiday morning breakfast.
Related Recipes
- Biscuits and Gravy Casserole — all the comfort of biscuits and gravy in one make-ahead pan
- Quick Breakfast Casserole — when you need something on the table fast with minimal prep
- Breakfast Sausage Casserole — another sausage-forward casserole, this one with a hash brown base
Sausage Croissant Breakfast Casserole
Equipment
- 9×13 baking dish
- Large skillet
- Mixing Bowl
- Whisk
Ingredients
Casserole
- 1 pound ground pork sausage cooked, drained, and crumbled
- 8 ounces refrigerated crescent roll dough
- 2 cups shredded mozzarella cheese
- 4 large eggs beaten
- 3/4 cup whole milk
- salt to taste
- black pepper to taste
- butter or cooking spray for greasing the pan
Instructions
Instructions
- Preheat the oven to 425°F. Butter or spray a 9×13 baking dish generously, including the corners.
- In a large skillet over medium heat, cook the pork sausage, breaking it into crumbles, until browned all the way through with no pink remaining, about 8 to 10 minutes. Drain on paper towels and let it cool slightly.
- Open the crescent roll dough and unroll it into the prepared baking dish. Press the seams together and work the dough into an even layer covering the bottom of the pan.
- Spread the cooked, drained sausage evenly over the crescent dough. Sprinkle the shredded mozzarella evenly over the sausage.
- In a mixing bowl, whisk together the eggs, milk, salt, and black pepper until fully combined and smooth.
- Pour the egg mixture slowly and evenly over the sausage and cheese. Let it settle for a minute so it distributes through the sausage layer.
- Bake at 425°F for 15 to 20 minutes, until the top is golden brown, the center is set, and a toothpick inserted in the center comes out clean.
- Let the casserole rest for 5 minutes before cutting into squares and serving.