Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole

Crescent Roll Breakfast Casserole is a treasure trove of cheesy eggs, browned ground pork sausage, and dried and fresh herbs, all on a puffy bed of crescent rolls.

Course Breakfast, brunch

Cuisine American

Keyword breakfast casseole with crescent rolls, breakfast casserole crescent rolls, breakfast casserole using crescent rolls, how to make a breakfast casserole with crescent rolls, how to make breakfast casserole with crescent rolls, sausage breakfast casserole with crescent rolls

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 321kcal

Author Beth Pierce

Ingredients

1 lb ground breakfast pork sausage
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 (8-ounce) tube refrigerated crescent rolls
8 large eggs
1 cup whole milk
2 cups shredded cheese (cheddar, gouda, Monterey Jack, Pepper Jack)
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 tablespoon chopped fresh herbs (dill, thyme, rosemary, and parsley)

Instructions

Preheat the oven to 375 degrees. Lightly grease a 9x13-inch baking dish.
Brown the pork sausage in a large skillet over medium heat. About halfway through the browning process, add the onion, and continue cooking until the sausage is browned and the onion is soft. Drain any excess grease.
Reduce the heat to low and add the garlic. Cook the garlic for 1 minute, stirring constantly.
Spread the crescent rolls in the bottom of a 9x13-inch casserole dish, pinching the seams together. Spoon the sausage mixture over the crescent rolls.
In a large bowl, whisk the eggs, milk, half the cheese, salt, black pepper, marjoram, and thyme. Pour the egg mixture over the sausage mixture. Top with the remaining cheese.
Bake for 20 minutes. Lower the oven to 350 degrees. Bake for 20-25 minutes or until set.

Notes

Store leftovers in an airtight container in the refrigerator.
Reheat in the microwave for short increments until warm.

Nutrition