Sausage Egg and Cheese Breakfast Casserole
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.
Weekends Were Made For Breakfasts like this Sausage Egg and Cheese Breakfast Casserole
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?
- You can serve this casserole for breakfast, brunch or breakfast for dinner.
Sausage Egg And Cheese Breakfast Casserole Perfect For Potluck Parties and Holiday Brunch
Brunch casseroles are always a crowd favorite and this one never disappoints. If you’re watching your carbs, checkout this Low Carb Breakfast Casserole with Italian Sausage Mushrooms and for make ahead dishes for entertaining, this Overnight Breakfast Casserole with Bacon will hit the spot.
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Helpful Kitchen Items:
Sausage Egg and Cheese Breakfast Casserole
Servings: 16 servings
Calories: 255kcal
Ingredients
- 8 oz cooked and crumbled spicy sausage
- 5 medium green onions thinly chopped
- 2 Tbsp butter
- 8 large eggs
- 3 Tbsp milk
- 2 8 oz tubes crescent rolls
- 1 6.5 oz container light spreadable cheese [i.e. Alouette garlic and herb]
- 1 cup shredded sharp cheddar cheese
- salt & black pepper to taste
- For the topping:
- 1 large egg beaten
- 2 Tbsp grated Parmesan cheese
Instructions
- reheat the oven to 375°F and spray a 13 x 9 inch baking dish with cooking spray.
- Cook and crumble 1/2 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 25-30 minutes, or until the top is golden.
- Cut into squares, and serve hot.
Notes
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 1 1/2-2 teaspoons of creole seasoning with a classic breakfast sausage while it's browning.
Nutrition
Serving: 1serving | Calories: 255kcal | Carbohydrates: 14g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 438mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I really loved reading your blog. I also found your posts very interesting. In fact after reading, I had to go show it to my friend and he ejoyed it as well!
Hi Belinda, what a sweet comment. I’m wondering if your family likes the spreadable Laughing Cow cheese wedges? I haven’t done it, but I think you could use that in place of the Alouette cheese in this dish. As far a hashbrowns, I’m not sure how they would take the place of the cheese in this dish. I have a breakfast dish with hashbrowns on my “to do” list, so stay tuned for that one.
I love your blog & recipes! You are my go-to place when I am in need of a recipe. This recipe looks great to me but my family would not eat it because of the cream cheese 🙁 Do you think shredded hash browns (raw or cooked?) could be substitued? If so, should I increase the milk or add other liquid to keep it from being dry with the potatoes in it? If you don’t think using hash browns is a good idea, do you have another breakfast casserole with meat, potatoes, eggs & cheese? I love using the cresent rolls in dishes, they make everything better and are lighter than using Bisquick. Thank you for all you do and for the beautiful pics you display with your recipes. Your step-by-step instructions are great too. You are awesome:)
Hi Lillian, thanks!
Yum…I love these kinds of recipes when I serve breakfast for dinner! Great post!
Hi LaVonna, thank you so much for your sweet note. I’m delighted to have you, and I’m so happy to know you’re enjoying my dishes. Thanks for the vote of confidence, it makes it all worth while. Blessings, Melissa
Melissa, I must say your blog and your recipes are the best by far of anything I have found,they are always the right balance of ingredients and work perfectly. I also have been telling all my friends about your blog and the great recipes. Thank you for the time and commitment you put into your blog. I will be a follower for life.
Oh sure, you can it’s on my Breakfast, Brunch and Tea board.
I love this alternative to my tried and true cubed bread based recipe. s there a way to “PIN” this recipe?
I’ve made the overnight breakfast casserole using the cubed bread with egg/milk mixture. However, there are times when you wake up and realize you want a breakfast casserole without any night before planning — this fits that craving to a *T*!
Thanks, Melissa.
Hi Dianne! My sentiments exactly, thanks so much for stopping by for a visit 🙂 ~ Melissa
Didi, you’re awesome!! Thank you! xoxo
Alway’s honey… your one of my ultimate favorite blogs!!!!
Not too mention your uber gorgeous and super talented!!! 😉
Welcome, Didi!! 🙂 Thanks for stopping by to comment!!
Oh my goodness, Melissa this had me literally salivating!!
Thank you!
Looks like a trip to the hospital! Lots of cloistral in this one!