This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Sausage Brunch Casserole

Read Reviews (213)

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

Ingredients Edit and Save

Watch video tips and tricks

Sausage Casserole

Breakfast Sausage

Easy Sausage Strata

Italian “Sausage” Baby Back Ribs

Make-Ahead Breakfast Casserole

Easter Breakfast Casserole

Christmas Brunch Casserole

VELVEETA Cheesy Bacon Brunch Casserole

Christmas Breakfast Sausage Casserole

All about Eggs

Types of Salt

Original recipe makes 12 servings Change Servings

1 1/2 pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese

4 eggs, beaten
3/4 cup milk
salt and pepper to taste

Check All Add to Shopping List

Directions

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).
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.
Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Kitchen-Friendly View

PREP 15 mins
COOK 15 mins
READY IN 30 mins

ADVERTISE WITH US

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.

—flowersandcandy4me

See full review »

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.

—nicole26

See full review »

272 Ratings

See other versions of this recipe!

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!!!!

—Barbi

See full review »

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!

—michelle

See full review »

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.

—LOUSHR

See full review »

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.)

—CarrieHansen

See full review »

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!

—ANITRAB

See full review »

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.

—DANDYDO

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Egg and Sausage Casserole

Sausage and Corn Casserole

JK's Sausage Casserole

Spicy Sausage and Rice Casserole

Sausage Egg Casserole

Christmas Breakfast Sausage Casserole

Simple Sausage Casserole

K-Dub's Sausage and Egg Casserole

My Mom's Sausage and Rice Casserole

Hot Sausage Links and Beans Casserole

ADVERTISE WITH US

Nutrition

Calories
389 kcal
19%

Carbohydrates
9.3 g
3%

Cholesterol
122 mg
41%

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.

Nutritional Information

Sausage Brunch Casserole

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 389
Calories from Fat: 286

% Daily Value *
Total Fat 31.8g 49 %
Saturated Fat 11.8g 59 %
Cholesterol 122mg 41 %
Sodium 671mg 27 %
** Potassium 177mg 5 %
Total Carbohydrates 9.3g 3 %
Dietary Fiber 0g 0 %
Protein 15.1g 30 %
** Sugars 2.4g
Vitamin A 4 %
Vitamin C 2 %
Calcium 23 %
Iron 13 %
** Thiamin 33 %
** Niacin 24 %
** Vitamin B6 12 %
** Magnesium 5 %
** Folate 7 %

* 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.