Description
1 lb breakfast sausage, cooked and crumbled
6 large eggs
1 cup milk
1 cup shredded cheddar cheese
½ cup cooked and crumbled bacon
1 (8 oz) can refrigerated crescent roll dough
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
¼ cup chopped green onions (optional, for garnish)
Directions:
Prepare the Oven & Dish: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Layer the Dough: Unroll the crescent roll dough and press it into the bottom of the baking dish, sealing any seams.
Add the Sausage & Bacon: Evenly distribute the cooked sausage and crumbled bacon over the dough.
Make the Egg Mixture: In a bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and black pepper.
Assemble the Casserole: Pour the egg mixture over the sausage and bacon. Sprinkle shredded cheddar cheese on top.
Bake: Place in the oven and bake for 25-30 minutes, or until the eggs are fully set and the cheese is bubbly.
Serve & Enjoy: Let cool slightly, garnish with green onions, and serve warm.
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 420 per serving Servings: 6 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect breakfast casserole every time.
- Preheat and Prep: Begin by preheating your oven to 375°F (190°C). Thoroughly grease a standard 9×13-inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Form the Crust: Unroll the crescent dough and place it in the dish. Use your fingers to firmly press the dough into the bottom, ensuring you seal all perforations to create a solid, even base layer.
- Add the Meats: Evenly scatter the cooked, crumbled breakfast sausage and the cooked, crumbled bacon over the dough layer. Distribute them well to ensure every bite is flavorful.
- Create the Custard: In a large mixing bowl, vigorously whisk the six eggs and one cup of milk until fully combined and slightly frothy. Then, whisk in the garlic powder, onion powder, salt, and black pepper.
- Final Assembly: Slowly pour the egg mixture over the sausage and bacon layers, allowing it to seep into all the gaps. Finally, sprinkle the full cup of shredded cheddar cheese evenly over the top.
- Bake to Perfection: Bake on the middle rack for 25-30 minutes. The casserole is done when the center is completely set (no jiggle) and the edges are golden brown.
- Rest and Serve: Remove from the oven and let it cool for 5-10 minutes. This allows the layers to set for cleaner slicing. Garnish with chopped green onions before serving.
Serving Suggestions
This hearty casserole is a complete meal on its own, but it pairs wonderfully with fresh fruit like berries or melon for a sweet contrast. For a brunch spread, serve alongside hash browns, a light mixed greens salad, or warm buttermilk biscuits. A dollop of salsa, sour cream, or hot sauce on the side adds a customizable kick.
How-to Summary
This is a simple dump-and-bake recipe. Press crescent roll dough into a greased dish, top with cooked sausage and bacon, pour over a seasoned egg and milk mixture, and cover with cheese. Bake at 375°F for 25-30 minutes until set and golden.
Frequently Asked Questions
Can I make this casserole ahead of time? Yes. Assemble the casserole completely, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding 5-10 minutes to the cooking time.
Can I use a different type of cheese? Absolutely. Monterey Jack, pepper jack, Colby, or a Mexican blend all work wonderfully. For a sharper flavor, try Gruyère.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds or in a 350°F oven until warm.
Can I add vegetables? Definitely. Sautéed diced bell peppers, mushrooms, or spinach (well-drained) can be added with the meat layer. Reduce moisture from veggies to prevent a soggy crust.
Can I freeze this casserole? It’s best frozen after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Common Mistakes to Avoid
- Not Sealing the Dough: Failing to press the crescent roll seams together can lead to the egg mixture leaking underneath and a soggy bottom.
- Using Wet Ingredients: Adding vegetables or meat without properly draining excess grease or moisture will make the casserole watery.
- Overbaking: Baking too long results in dry, rubbery eggs. Remove the casserole as soon as the center is set.
- Skipping the Rest: Cutting into the casserole immediately after baking causes it to fall apart. Letting it rest ensures neat slices.
Conclusion
This Sausage, Bacon, and Egg Crescent Casserole is the ultimate solution for a stress-free, crowd-pleasing breakfast or brunch. With its flaky crust, savory meats, and creamy egg filling, it delivers incredible flavor with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can create a dependable dish that’s perfect for busy mornings, holiday gatherings, or meal prep. Enjoy this delicious, all-in-one breakfast bake warm from the oven.
