This Sausage Egg And Cheese Breakfast Casserole is a spectacular start to any day of the week. It’s filled with the classic breakfast combo of sausage, eggs and cheese that are sandwiched between crescent rolls. For added flavor the crescent rolls are spread with a soft garlic and herb cheese that takes the flavor over the top. A generous sprinkle of Parmesan cheese on top of the crust and the only thing left to do is bake it until the entire dish is gooey and golden.
My favorite time to make a special breakfast is on the weekends. Even though, we’re often tied-up with some sort of sports activity or social event our mornings are more relaxed, and we’re all at home at the same time. Casseroles like this savory sausage, egg and cheese casserole takes the classic flavors we all love and presents them in a different way. I’m always amazed when something so “everyday” looks new when prepared in an unexpected way.This breakfast casserole is a tasty way to enjoy a hearty weekend breakfast or brunch dish for a special occasion. Sausage, eggs and cheese are a classic combination and in this casserole, they don’t disappoint. When rolling out the crescent rolls patience is the key you know cooking is all about the love isn’t it? I love to serve this casserole for breakfast, brunch or breakfast for dinner.
You may also like: Low Carb Breakfast Casserole with Italian Sausage Mushrooms and Cheese, Overnight Breakfast Casserole with Bacon, Cheesy Sausage Hash Brown Casserole, Green Chile Egg Casserole and Make Ahead Amish Breakfast Casserole.
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Helpful Kitchen Items:
Sausage Egg And Cheese Breakfast Casserole
Author: Melissa Sperka
- 8 oz cooked and crumbled spicy sausage
- 5 green onions, thinly chopped
- 2 Tbsp butter
- 8 large eggs
- 3 Tbsp milk
- 2 [8 oz] cans crescent rolls
- 1 [6.5 oz] container light spreadable cheese [i.e. Alouette garlic & herb]
- 1 cup shredded sharp cheddar cheese
- salt & black pepper to taste
- For the topping:
- 1 beaten egg
- 2 Tbsp grated Parmesan cheese
- reheat the oven to 375°F and spray a 9 x 13 inch baking dish with cooking spray.
- Cook and crumble ½ pound of spicy seasoned sausage.
- Cook the sausage until no pink remains, then drain the fat away from the pan before layering in the casserole.
- In a separate skillet over medium-high heat, saute the chopped green onions in 2 Tbsp of butter, just until they're beginning to soften.
- In a small mixing bowl, whisk together 8 eggs with 3 tablespoons of milk. Season with salt and black pepper to taste.
- Add the eggs to the green onions in the pan, and lower the heat.
- Soft scramble the eggs for 2 minutes then remove from the heat. The eggs should be cooked but still soft.
- Press one can of crescent rolls onto the bottom and slightly up the sides of the baking dish. Seal the perforations in the crescent rolls as you press the dough.
- Using an offset spatula, spread the garlic and herb cheese evenly over the crust.
- Dollop the soft scrambled eggs over the cheese.
- Arrange the cooked and crumbled sausage over the scrambled eggs and sprinkle the shredded cheese on top.
- Unroll the second can of crescent rolls, and press the perforations together. Gently stretch the dough into a 9 x 13 inch rectangular shape.
- Lay the crust on top of the shredded cheese layer, and fit it to the pan, tucking it in along the edges of the dish.
- Whisk the last egg in a bowl, and using a pastry brush, brush the top of the crust. The egg wash will not only hold the Parmesan in place, it will make the top pretty and golden. Sprinkle the grated Parmesan on top.
- Place into the preheated oven and bake for 25 minutes, or until the top is golden.
- Cut into squares, and serve hot.
The variations with this dish are endless. You could easily make this vegetarian friendly by substituting mushrooms in place of the sausage or by using a vegetarian sausage product. Want to make a creole version? Mix in 1½-2 teaspoons of creole seasoning with a classic breakfast sausage while it's browning.