Crescent Roll Breakfast Casserole

My Tips for a Perfect Crescent Roll Breakfast Casserole

This recipe is easy, but I’ve got a few pointers to help you make sure it turns out perfect!

• Make it without pork. If you prefer, you can use turkey sausage or chicken sausage. Since these types of sausage have less fat, add oil to the skillet before browning them.
• Use whole milk. Reduced fat (2%) milk will work in a pinch, but I would not use anything lower in fat than that. Whole milk will make this crescent roll breakfast casserole rich and creamy!
• Pinch together the seams on the crescent roll dough. This keeps the egg mixture from seeping underneath the crust.
• Don’t panic if it deflates. Egg casserole puffs up in the oven and always falls a little bit as it cools. This is fine and not a sign that the recipe didn’t work or that you did anything wrong!

Variations

• Use crumbled bacon instead of breakfast sausage for the protein.
• Leftover ham from my Crock Pot Ham recipe can also be used instead of sausage.
• You can switch things up by using a different variety of shredded cheese. Try smoked mozzarella cheese or gouda cheese!
• After the sausage has cooked, toss some chopped veggies into the hot, greased skillet. Zucchini, tomatoes, and sliced peppers are all delicious and can be quickly sautéed and sprinkled into the casserole dish with the sausage.

How to Store Crescent Roll Breakfast Casserole

To store leftovers, warp the casserole dish with plastic wrap or aluminum foil. Or, transfer the casserole to an airtight container. It will stay fresh in the refrigerator for up to 4 days.

To freeze your casserole, cover it with plastic wrap followed by aluminum foil. Or, transfer it to a freezer-safe container. It can be frozen for up to 2 months. Thaw in the fridge overnight before warming.

To serve, reheat leftovers in the oven at 350ºF until warmed through. If the top of the casserole begins to brown, cover the dish with foil, and continue to bake until your desired temperature is reached.