Sausage Brunch Casserole Recipe -
Sausage Brunch Casserole Recipe
  • READY IN 30 mins

Sausage Brunch Casserole

Recipe by  

"This is a great breakfast casserole my grandmother and mother always make!"

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Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
  2. Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
  3. Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

Excellent. I made mine the night before. I baked the cresent dough for 10 min at 425, and then poured the sausage/egg mixture over it and refrigerated. I baked the next morning at 425 for 30 minutes and it was perfect. Served it with homemade sausage gravy. Yum! Even the kids loved it.

Most Helpful Critical Review
May 12, 2011

ehhhh... it was ok. I added a few more eggs to give it alittle more substance. Had to cook much longer than the recipe calls for. I also baked the cresent rolls for 6 minutes before adding the egg/sausage/cheese mixture. This was ok. My kids didn't care for it. I needed ketchup ontop mine to give it flavor.

Aug 15, 2003

I've made this casserole several times and everyone loves it! The guys in my family especially like it. I would highly recommend it for company! It's a hearty breakfast/brunch that is easy to put together and sure to please! I have found that I need to bake the casserole almost twice as long as the recipe calls for otherwise the eggs don't set up and the center is runny and pretty disgusting. Bake it till the eggs set in the middle and the edges are lightly browned. Then I let it sit on the counter for about 10 minutes before serving and you are in for a devine breakfast. I serve with a fresh fruit salad and OJ. YUM-YUM-YUM!!!!

Apr 14, 2003

Took this for a MOPS meeting recently everyone loved it!! I did change a few things though. I used ham instead of sausage and used a cheddar-jack blend cheese. Mixed the egg mixture night before and stored it in the fridge. The next morning I baked the crescent rolls for about 5 minutes before pouring on egg mixture. Turned out perfect! Thanks for such an easy, delicious recipe!

Nov 16, 2002

This recipe was really great. The eggs came out really light and fluffy and the taste was good. However, the crescent roll dough at the bottom was still uncooked when the rest of the dish was fully cooked. My father suggested cooking the crescent rolls at the bottom of the pan first and then adding the rest of the ingredients and baking again.

Apr 21, 2006

This was great. I wanted more egg and less sausage so I used 8 eggs, 1 1/2 c. milk, 1 lb. of sausage. I had cheddar cheese so I used that (still 2 c.). I added fresh chopped chives, diced red pepper, about 1/2 t. dry mustard, a dash of paprika and a sprinkle of dried parsley. It took about 25 min. to cook. I baked it at 425 for 5 min. then turned it down to 400 for the rest of the time. I took it to a mom's group meeting and it was gone so fast. I even had ladies asking for the recipe! This one is a winner.

Nov 01, 2003

I followed the suggestions of others and cut the sausage back to 1 pound, and used one less egg to help it set up. Now that I'm a vegetarian, I still enjoy this recipe--I simply substitute a pound of "Gimme Lean" brand vegetarian "sausage" instead. It still turns out great, and even my non-vegetarian friends and family give it rave reviews! (It cuts a lot of the fat out, as well.)

Jun 13, 2003

So easy and so delicious. I added onions and some more pepper like suggested. I also put the crescent rolls in for about 5 minutes before adding the egg mixture. It turned out great and everyone loved!


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  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 114 mg
  • 38%
  • Fat
  • 31.8 g
  • 49%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 671 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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