Sausage and Crescent Roll Breakfast Casserole

  • Author: Kelley


A make-ahead breakfast casserole with sausage and swiss cheese.


  • 1 lb breakfast sausage
  • 1 8-oz package crescent rolls
  • 3/4 cup shredded swiss cheese
  • 1/4 cup shredded cheddar cheese
  • 5 eggs
  • 1/3 cup whole milk
  • 1 teaspoon freshly chopped rosemary
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper


  1. Cook the breakfast sausage in a large sauté pan over medium heat, breaking up with a spoon, until the sausage is browned and crumbly. Remove from heat and drain the fat from the sausage; set aside.
  2. Unroll the crescent rolls and press them evenly, sealing the seams together, in the bottom of a 9×13 baking dish. Sprinkle the cooked sausage over the rolls. Top with the shredded swiss and cheddar cheese.
  3. In a large bowl, combine eggs, whole milk, fresh rosemary, dried mustard powder, salt, and pepper. Whisk together. Pour the egg mixture over the crescent rolls and sausage mixture.
  4. Cover with plastic wrap. Let the casserole sit for at least 6 hours, or overnight. When ready to bake, preheat oven to 375F degrees. Bake uncovered for 20-25 minutes just until eggs are set and crescent rolls are golden. Serve immediately.