Super Easy Breakfast Sausage Loaf

Super Easy Breakfast Sausage Loaf

Rick 2

"I was searching for a quick and easy breakfast for a group of picky youngsters and came up with my own super easy breakfast sausage loaf from ingredients normally found in any fridge. This can be as basic as dinner rolls/sausage/eggs/cheese...or jazz it up a bit with onions and green peppers. This can be put together the night before, frozen or made on the fly."
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50 m servings 529 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 36.9 g
  • 57%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 1208 mg
  • 48%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
  2. Heat a large skillet over medium-high heat and stir in the sausage and brown sugar. Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage to a bowl; wipe the skillet clean.
  3. Melt the butter in the clean skillet over low heat. In a bowl, whisk together the eggs, milk, salt, and black pepper. Pour the eggs into the skillet. Allow the eggs to cook undisturbed until they begin to set, then gently stir the eggs until the curds are separate and set but not dry, 5 to 7 minutes.
  4. Roll out the crescent roll dough, and line the bottom and sides of the prepared pan with 3/4 of the dough. Layer the sausage, scrambled eggs, and Colby-Monterey Jack cheese into the pan, then top with the remaining 1/4 of dough. Pinch the corners and sides of the dough together.
  5. Bake in the preheated oven until golden brown, 25 to 30 minutes.



The kids really liked it. The brown sugar gives a sweetness the kids crave. I had to pull it out of the oven five minutes early because the bread was about to burn. Used a bag of precrumbled sau...

I loved the simplicity! My 2 toddlers loved it, & I wasn't complaining. Maybe next time I'll try it with homemade biscuits in a muffin pan.... Thanks Rick!

This is a good quick recipe that is easy and tasty. Next time I make it I am going to leave the brown sugar out and make with spice chicken sausage for the adults.

I added a layer of mushrooms to this and didn't realize until I had the thing in the oven that I forgot the brown sugar. No harm though. I used a yummy homemade turkey sausage in this

very yummy... just came out of the oven... i would highly suggest using 2 cans of crescent rolls instead of 1. Also I would put the cheese between each layer instead of all on top. I had mine in...