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Crescent Roll Breakfast Casserole

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.