Crescent Roll Breakfast Casserole

Crescent roll breakfast casserole is the easiest “everyone’s happy” brunch situation. ♡

Buttery crescent dough on the bottom, fluffy eggs, lots of melty cheese, and whatever breakfast extras you love (sausage, bacon, peppers, spinach). Here’s the thing: it tastes like you did a lot… but it’s mostly layering and letting the oven do the work.

This is the casserole I make when I want something warm and cozy that feeds a group without standing at the stove flipping anything. Bonus: you can prep it the night before, so morning-you barely has to think.

Let’s make it together.

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls

• 10 large eggs

• 1 1/2 cups milk (whole milk or 2%)

• 1 teaspoon fine sea salt

• 1/2 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder (optional)

• 1 teaspoon onion powder (optional)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

Add-ins choose your favorites

• 1 pound breakfast sausage, cooked and crumbled (or bacon/ham)

• 1 bell pepper, diced

• 1/2 small onion, diced

• 2 cups baby spinach (optional)

• 1/2 cup sliced green onions (optional)

For serving optional

• hot sauce or salsa

• sour cream

• chopped cilantro or parsley

Tips

• Seal the crescent seams. Press the dough together so the egg mixture doesn’t leak through.

• Cook and cool add-ins. Hot sausage/bacon can start cooking the eggs early and make the texture uneven.

• Don’t overbake. Pull it when the center is set but still has a slight jiggle; it firms up as it cools.

• Let it rest 10 minutes. Cleaner slices, better texture.

• Use a deeper pan if you load it up. Extra add-ins can make it overflow in a shallow dish.

Variations

• Make it veggie: skip meat and add mushrooms, peppers, spinach, and extra cheese.

• Southwest: add green chiles, pepper jack, and serve with salsa.

• Everything bagel vibe: add cooked chopped bacon and top with everything seasoning before baking.

• Extra cheesy: add a layer of cheese over the dough before the eggs go in.

• Mini version: bake in a muffin tin with crescent pieces in each cup for grab-and-go.

FAQ

Crescent Roll Breakfast Casserole

Easy crescent roll breakfast casserole with fluffy eggs, melty cheese, and your favorite breakfast add-ins—perfect for brunch or meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 10 servings

Ingredients Method Notes

Ingredients

  

• 2 8-ounce cans refrigerated crescent rolls
• 10 large eggs
• 1 1/2 cups milk
• 1 tsp fine sea salt
• 1/2 tsp black pepper
• 1 tsp garlic powder (optional)
• 1 tsp onion powder (optional)
• 2 cups shredded cheese

Optional add-ins

• 1 pound breakfast sausage, cooked and crumbled (or bacon/ham)
• 1 bell pepper, diced
• 1/2 small onion, diced
• 2 cups baby spinach

Method

 

1. Preheat. Heat oven to 375F. Grease a 9x13-inch baking dish.
2. Add the crescent base. Unroll crescent dough and press into the bottom of the dish. Pinch seams together and press slightly up the sides.
3. Add fillings. Sprinkle cooked sausage (or other add-ins) evenly over the dough. Add 1 cup of the cheese.
4. Make the egg mixture. In a bowl, whisk eggs, milk, salt, pepper, and optional seasonings until smooth.
5. Assemble. Pour egg mixture evenly over the casserole. Top with remaining 1 cup cheese.
6. Bake. Bake 30 to 40 minutes, until the center is set and a knife inserted comes out mostly clean.
7. Rest and serve. Rest 10 minutes before slicing. Serve warm with salsa or hot sauce if you like.

Notes

• If the top browns too fast, loosely tent with foil for the last 10 minutes.
• For make-ahead, assemble the night before, cover, refrigerate, then bake in the morning (add 5 to 10 minutes).
• Leftovers reheat best in the oven or air fryer to keep the crescent base from getting soggy.

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