Crescent Roll Breakfast Casserole
Buttery crescent dough, savory sausage, melty cheese, and tender eggs bake into a golden breakfast casserole loaded with colorful veggies. Grab a corner piece and make your next cozy brunch a little more delicious.
Servings: 12 servings
Ingredients
- 1 can crescent roll dough refrigerated
- 1 pound breakfast sausage browned and crumbled
- 8 large eggs
- 2 cups milk
- 1½ cups shredded cheese cheddar, colby jack, or blend
- 1 cup bell pepper diced
- ½ cup onion finely diced
- 1 cup spinach chopped (fresh or thawed and squeezed dry)
- ¼ cup green onions sliced
- ½ teaspoon garlic powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Pinch red pepper flakes optional
Instructions
- Preheat the oven to 375°F and lightly grease a 9x13 inch baking dish.
- Cook the sausage in a skillet over medium heat until fully browned. Break the sausage apart as it cooks. Drain the excess grease and set the sausage aside.
- Sauté the veggies in the same skillet using the residual sausage grease. Cook the bell pepper and onion for 3 to 4 minutes until slightly softened, then stir in the spinach until wilted. Remove from heat and set the veggies aside.
- Prepare the crescent base by unrolling the dough and pressing it evenly into the bottom of the baking dish. Pinch seams together to form a solid layer.
- Layer the filling by spreading the cooked sausage evenly over the crescent dough, followed by the sautéed vegetables and shredded cheese.
- Make the custard by whisking together the eggs, milk, garlic powder, salt, black pepper, and red pepper flakes until fully combined.
- Pour the custard mixture evenly over the casserole, allowing it to soak into the layers.
- Bake for 35 minutes, or until the center is set and the top is lightly golden. The temperature should be 165°F for a perfect custard texture.
- Rest for 10 to 15 minutes before serving to allow the custard to fully set, then slice and serve.
Video
Notes
Fresh or Frozen Spinach
Fresh spinach goes straight into the skillet. Chop it, then stir it into the softened bell pepper and onion just until wilted. Frozen spinach needs a good squeeze. Thaw it completely and squeeze out the water with a clean kitchen towel before adding it to the skillet for a quick sauté. Do not add it frozen or pour in the thawing liquid, which can make the casserole watery.A Better Crescent Base
Seal the seams. Press the dough into an even layer and pinch the perforations closed. A refrigerated crescent dough sheet also works and saves this step. Keep extra moisture out. Drain the browned sausage and sauté the vegetables before layering. If swapping in mushrooms, cook off their liquid first.Baking and Serving
Check the middle, not just the color. The center should be set and reach 165°F. If the top browns before the center is ready, loosely cover the dish with foil and continue baking. Give it time to settle. Rest for 10 to 15 minutes before slicing for cleaner portions. Scatter the sliced green onions over the casserole before serving.Make Ahead
Prep the filling separately. Cook the sausage and vegetables the day before and refrigerate in covered containers. Keep the crescent dough in its can until you are ready to assemble and bake so it does not soak in the egg mixture overnight.Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 12g | Protein: 15g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 639mg | Potassium: 269mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1016IU | Vitamin C: 18mg | Calcium: 150mg | Iron: 1mg