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READY IN 50 mins

Egg and Sausage Casserole

Read Reviews (526)

"This recipe was given to me by a friend several years ago. It's easy to make and always a hit! Co-workers beg for it, and it's my husband's favorite!" — LeAnn

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Original recipe makes 12 servings Change Servings

1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten

2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano

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Directions

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

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PREP 15 mins
COOK 35 mins
READY IN 50 mins

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I made this for the first time for a work function and everyone loved it. I did make a few changes to the recipe after reading some of the other reviews. I preheated the oven at 350 and gave the cressiant roles about a 7 minute head start. I also increased the amount of eggs to a total of 10 and added 3/4 of a cup of milk. Also I used Italian Seasoning instead of Oregeno. I baked the casserole at 350 for 25 minutes and then lowered the temperature to 325 for the last 20 minutes and the eggs set perfectly. I will definitly make this again, but I might try sage sausage instead of the maple Jimmy Dean sausage that I used. Also I cut the cheese to a total of two cups instead of four and used a blend of cheeses.

—VYLEE

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Most Helpful Critical Review

Apr 11, 2007

This recipe is okay. Not anything to get excited about though. It lacks flavor. The crust is the best part...but, it's basically just a ton of cheese. The oregano is a bad attempt at adding flavor. The best egg/sausage casserole I've tried on All Recipes is http://allrecipes.com/Recipe/Sausage-Casserole/Detail.aspx. Check that one out instead.

—Micah

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681 Ratings

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Apr 13, 2006

Really Good!! I made a few changes recomended by others. I used 10 eggs, 2 cups cheese (1 cheddar, 1 mozzarella), 3/4 cup milk and 1/2 tsp. Italian seasoning. I also pre-cooked the crescent crust and added red peppers to the sausage while it browned. There were not leftovers to take home!!

—cookn4five

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May 27, 2004

I have made this many, many times now for all kinds of events. I get asked for the recipe all the time. It does seem to need some extra time to cook (especially if it is refrigerated overnight before baking, like I do). One easy way I have found to determine if it is done is to bake it in a glass pan. When the cresent roll dough is no longer sticking all over the base of the pan and forms air pockets in between, it's done. ENJOY! You will love this recipe.

—ANGIEGAL

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Aug 17, 2006

The casserole turned out perfect. I used mild italian pork sausage with 10 eggs, 3/4 cup of milk, and only 1 cup each of cheese like others suggested, and thought that was the perfect combination. Any more cheese I think would be too much. Also, I think that its a good idea to bake the crescent roll for about 6-8 min first before putting in the egg mixture. Over all, this recipe was wonderful. My younger brother loved it, and he is a picky eater. I'm looking forward to making it for Thanksgiving and Christmas morning!

—anny

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Dec 26, 2004

Made this for Christmas brunch 2004. I used: 1 pound crumbled bacon, 1 cup mozzarella cheese, 1 cup cheddar cheese, 1 cup milk, 10 eggs. I put the bacon right in to the milk and egg mixture. Gave the crescent rolls a 5 minute head start in oven before pouring mixture over them. I baked at 350 (had other things baking) for 40 minutes and it turned out absolutely PERFECT, LOOKED PHENOMINAL,TASTED DELICIOUS and was so easy. As others mentioned, adding other omlette ingredients could only make a great dish even greater. Thanks to all reviewers who helped me perfect this dish for my family! A TRUE KEEPER in the world of throw out!!

—Janine18

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Feb 10, 2007

Very good and easy breakfast casserole. As others suggested I used 10 eggs, 1/2 cup milk, and reduced to 2 cups cheese plus a little extra to sprinkle on top. I did use the oregeno and I thought it was a surprisingly nice addition. Also pre baked the crescent base for 6 min at 350 added sausage/egg mixture and cooked at 325 for 30 min. This recipe will replace my old breakfast casserole recipe.

—Leigh Ann

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Sep 15, 2003

This was absolutely one of the BEST breakfast casseroles I've ever had! I didn't have oregano...but I did have Italian Seasoning and I used it instead, and it flavored the casserole beautifully. I also added about 1 to 1 1/2 tsp of salt as well. Next time I might try sauteing a little green pepper and onion with the sausage and using Mexican Cheese Blend for a more southwestern flair. My co-workers thank you for sharing this recipe!

—LADYVOLFAN

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Nutrition

Calories
341 kcal
17%

Carbohydrates
8.7 g
3%

Cholesterol
194 mg
65%

Fat
24.7 g
38%

Fiber
0.1 g
< 1%

Protein
19.9 g
40%

Sodium
765 mg
31%

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

Nutritional Information

Egg and Sausage Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 341
Calories from Fat: 222

% Daily Value *
Total Fat 24.7g 38 %
Saturated Fat 10.7g 54 %
Cholesterol 194mg 65 %
Sodium 765mg 31 %
** Potassium 175mg 5 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 0.1g < 1 %
Protein 19.9g 40 %
** Sugars 1.9g
Vitamin A 9 %
Vitamin C < 1 %
Calcium 39 %
Iron 16 %
** Thiamin 22 %
** Niacin 36 %
** Vitamin B6 10 %
** Magnesium 7 %
** Folate 12 %

* 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.