Weekend Brunch Casserole Recipe - Allrecipes.com
Weekend Brunch Casserole Recipe
  • READY IN 30 mins

Weekend Brunch Casserole

Recipe by  

"This easy breakfast is a great way to start the day. Sausage, eggs and cheese are layered over a crescent roll base for a delicious and filling meal."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Preheat oven to 425 degrees F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.
  2. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage.
  3. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2009

YUMMY!! I read a lot of reviews before making this and came up with the following: I cooked sausage and allowed to sit on paper towels to soak up the grease. sprayed the dish with cooking spray, cooked the cresent "crust" for 7 mins. Used 8 eggs, combined sausage and eggs in skillet, cooked about 3 mins stirring constantly, just to allow them to set up a little.(others had mentioned the eggs not cooking well in the oven) poured over cresent topped with shredded colby jack cheese. Baked @375 for 20 mins. This turned out PERFECT!! Allowing the eggs to cook on the stove for a few mins is important because the crust doesn't get soggy and the eggs are cooked completely without the crust burning!! Thanks for a great recipe!!

Most Helpful Critical Review
Jan 04, 2011

Used 6 eggs, and 1 cup of milk. Pre-baked dough for 7-8 minutes. Different cheeses, spices? Less cheese?

Apr 07, 2007

Like others, I did some modifying - I recommend 2-2 1/2 cups of assorted cheeses in this casserole...I will mix up to 4 kinds, including cheddar, monterray jack, colby, provolone, gruyere, gouda...just experiment! I also used 7 eggs to 1 cup of milk. For seasoning...try the finer ground (for table use) Mrs. Dash in the egg mix, along with a sprinkle of chili powder on the top. Onion browned with the sausage is better, also. I baked this wonderful casserole at 375 for 26 minutes - NTE: it is a MUST to prebake the crescent rolls, I baked mine at 375 for 6-7 min. FYI - I'm the one w/the firefighter husband and this recipe scored HUGE hits with his crew. I have tried out alot of recipes for them off this site and this is one of the best. You can also give it a southwest twist by using green chilies, olives, and using taco seasoned ground beef (or deer meat) in place of the sausage. This version cut into smaller pieces would make a good appetizer!

May 01, 2006

WOW! No sooner did I serve this breakfast casserole and it was gone! Easy, quick, tasty, no need to add or tweek it in anyway. Great even cold at lunch or warmed the next day. One note: the crescent dough will come out mushy if the sausage is cooked before baking the casserole for the appointed 15 minutes so add an extra 5 minutes to harden it. The first time I made this I cooked the sausage the night before and it sat in the frig overnight. The next morning the 15 minute baking time was served a perfect casserole. The second time I made this casserole I cooked the sausage just before baking and the crescent roll on the bottom was too soft. The additional 5 minutes baking time was effective. Enjoy this meal. My husband is eager for me to make it again.

Aug 20, 2006

I made several changes to this recipe to suit our tastes, but it's a great basic recipe that can be easily adapted and I love the crescent roll crust, so I am giving it 5 stars. I used cubed ham instead of the sausage and added sautéed mushrooms, onion and bell pepper. The added ingredients required using 2 more eggs than what the recipe calls for. And I used montery jack and chedder instead of the monzarella. Like a lot of the other reviewers, I found the cooking time was too short...mine needed about 30 minutes. I served this to a group of friends for bruch and they were still talking about it the next time I saw them...I will definitely be making this again.

Dec 26, 2005

I was looking for something different for xmas morning and came across this recipe. I made it up ahead of xmas to see if everyone liked it. It was good, but something was missing to make it great! I added a pound of cooked italian sausage, 1/4 cup diced red pepper, 1 diced green onion, 1 cup Asiago cheese. Increased the eggs to 5 and the milk to 1 cup. Cooked it 25 mins and it was a hit! So easy to make, the kids loved it, gramma loved it and I loved it. Planning to make it again for New Years brunch.

Nov 29, 2006

Very tasty! Here were the changes I made: used 6 eggs, 1 cup skim milk, shredded colby jack chesse and I added a liberal dash of hot sauce to the eggs instead of the black pepper. I pre-baked the crescent rolls for 10 min, then baked the casserole a total of 25 more min. Crust was crispy - next time will pre-bake crust a few less min (maybe 5 min). Not at all soggy like some other reviews. Overall VERY yummy! I may try and make a lower calorie/fat version in the future - I'll let you know how it turns out! Note: this reheats REALLY well - husband likes to put hot sauce on top!

Mar 20, 2007

When I run out of meal ideas, we will often have breakfast for supper. I was tired of the same old scrambled eggs, sausage and bacon routine, and this casserole was an easy, delicious meal that was quick to prepare. I did add some onion to the sausage when I browned it and used 6 eggs (with 1 cup of milk) instead of the 4. I took the advice of other reviewers and cooked the crescent rolls for 5 minutes before adding the sausage, cheese and eggs. I also cooked the casserole for 30 minutes on 375 because the eggs just weren't done before then (I don't like runny eggs!) My husband and kids enjoyed it and the leftovers reheated well for breakfast this morning. Thanks!


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 979 mg
  • 39%

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

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