This easy sausage breakfast casserole is perfect to prepare ahead for a convenient breakfast or brunch. This breakfast casserole recipe includes eggs, sausage and crescent roll dough plus any additional ingredients you want to mix in!
I’m on a casserole kick lately. We can all use an easy breakfast casserole recipe for holidays, right? This is my go-to breakfast casserole recipe that I can make ahead and toss in the oven Christmas morning so it’s ready after everyone’s opened their presents.
I love this breakfast casserole recipe because it’s easy to create variations based on ingredients I have on hand. The base recipe uses sausage and eggs with a crescent dough crust. But, if I feel like being a bit cheesy, I’ll stir in a handful of shredded cheese. Mix it up with cheddar, or go for other cheesy flavors you have on hand — like Mexican cheese, mozzarella, or Gouda!
Most of the time I stir in chopped sun-dried tomatoes because I LOVE SUN DRIED TOMATOES. They add such a delightful burst of flavor to every bite! If you’re more in the mood for crispy bacon, go ahead and add it or replace the sausage with it! Using both is quite the treat in my opinion! Add other sauteed veggies like mushrooms, peppers, onions, etc.
Maybe you want a bit of garlic or paprika? Go ahead, toss it in! Seriously, y’all, this is such an easy recipe to make it your own!
You can bake and then freeze this breakfast casserole. Or, you can freeze it before baking. Either way, you will need to thaw it overnight in your fridge then bake to cook or reheat. If you prepare in advance to freeze, I recommend using a foil disposable pan. Or, if you’re bringing this breakfast casserole to a potluck meal, also use a foil disposable pan so you can leave any leftovers.
I bake my breakfast casserole at 350°F for about 35 to 45 minutes, until it’s cooked through. You know it’s done when the egg it set on top. You’ll wonder if the crescent roll dough will bake completely, but it magically does! It offers a nice buttery crust — but you can also eliminate the dough if you want a crustless breakfast bake. No problem!
Brown the breakfast sausage and saute’ any vegetables before adding to the casserole. In addition to the sun dried tomatoes, I also like to add onions. My recipe below reflects my preferred breakfast bake, but like I mentioned above, you can easily make this your own with your favorite ingredients!
Sausage Breakfast Casserole
- 8 oz. refrigerated crescent dough
- 1 lb breakfast sausage
- 1/2 sweet onion , peeled and chopped
- 4 oz. sundried tomatoes from a jar , chopped
- 8 large eggs
- 2 teaspoons Worcestershire sauce
- Salt & pepper , to taste
- Preheat oven to 350°F. Line 9x13-inch pan with crescent dough; set aside.
- In a nonstick skillet, brown sausage over medium heat. Spread evenly over dough in pan.
- In same skillet using grease from sausage, cook the onions and tomatoes until just soft (about 5-7 minutes). Spread evenly over sausage in pan.
- In a medium bowl, whisk the eggs, worcestershire sauce, salt and pepper. Pour evenly into the casserole dish.
- Bake for 35 to 45 minutes until eggs are set. Remove from oven and let stand 5 minutes before slicing.
- To freeze, assemble casserole in an aluminum pan. Tightly cover with plastic wrap and freeze before baking or after baking. Thaw overnight in fridge and bake until cooked or reheated.