Sausage Croissant Breakfast Casserole
Easy breakfast casserole with seasoned pork sausage, refrigerated crescent roll dough, mozzarella cheese, and a simple egg custard baked until golden and set.
Equipment
- 9x13 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 9x13 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.
Notes
Press the crescent seams firmly so the base bakes as one piece. Drain the sausage well so extra grease does not make the custard layer heavy. Let the casserole rest for 5 minutes before slicing for cleaner squares. Assemble the casserole the night before if needed, then cover and refrigerate until morning. Leftovers keep covered in the refrigerator for up to 4 days.
