This hearty Crescent Roll Breakfast Casserole has sausage, eggs, crescent rolls and shredded cheese!! It’s always a crowd-pleaser!Jump to Recipe
This post is sponsored by Wisconsin Pork Association,
but all opinions and text are my own!
There’s nothing better than waking up to a hearty, protein-packed breakfast! This breakfast casserole, which can be made the night before, is cheesy, meaty and and so satisfying.
And as much as I love a sweet breakfast casserole, getting some meat and eggs is a great way to fill up on protein. My whole family loves this casserole and I hope yours does too!!
Growing up on a pig farm
Have you ever thought about where you food comes from?? Not like what aisle of the grocery store it’s in, but the farm it actually is raised on? When it comes to pork, the way it’s raised is something I’m quite familiar with. Why? Because I grew up on a pig, corn and soybean farm in southeast Iowa.
I loved life on the farm – it taught me hard work, how to work as a team and how to care for animals and the environment. And although my farm experience comes from just my family’s operation, animal welfare is important no matter the size or location of the farm.
I’m so excited to be partnering with Wisconsin Pork on this post. Pork is a staple in our house and a delicious breakfast casserole is something everyone needs in their recipe box!
- Eggs – Large or extra-large eggs will work (using medium eggs? Use 12!)
- Milk – I used 1%, but skim, 2% or whole milk would work too
- Bell Peppers – Use whatever color you like! I prefer red or orange bell peppers, but green would work great too. And if you don’t like peppers, skip them!
- Green Onions – Use the green tops AND the white toward the root when chopping them
- Seasoned Salt – Use whatever brand you have on hand!
- Croissant Rolls – You’ll need 6 cups once they’re cubed; it took 6 of the large croissants I had purchased (croissants vs crescent rolls below!)
- Breakfast Sausage Links – You can use precooked breakfast links or cook a package of raw breakfast links according to the package instructions
- Shredded Cheese – You can use cheddar, Monterey jack, pepper jack, etc!
VIDEO: How to Make Crescent Roll Breakfast Casserole
Croissants vs Crescent Rolls
You really can use either. Croissants tend to be more buttery and flaky whereas crescent rolls (aka butterhorn rolls) are more light and fluffy. Here’s how to use each….
- Croissants – Simply cube and add to the dish
- Crescent Rolls – If you made your own or have already prepared crescent rolls, just cube them and they’re ready to go
- Refrigerated Crescent Roll Dough – Simply make according to the package instructions, let cool then cut into cubes
What kind of sausage should I use?
As you can see in the photos, I used cooked breakfast sausage links. However, using pre-cooked breakfast sausage links or patties would work great and be even more convenient! You could also use ground pork sausage. Simply brown, drain the fat and sprinkle into the casserole.
One thing I love about pork is its versatility! Although this recipe calls for sausage, bacon or diced ham would also work great and be so delicious! (I mean, who doesn’t love bacon?!!)
What to serve with a breakfast casserole
I like to serve a savory breakfast casserole with some type of fruit, whether it’s a frozen fruit cup, a smoothie or a simple bowl of fresh fruit. Add a glass of milk, orange juice or a cup of coffee and your day is off to a great start!
Connect with Dance Around the Kitchen!
Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Crescent Roll Breakfast Casserole
- 10 eggs
- 1 1/3 c milk
- 1/2 c diced bell peppers (any color)
- 1/4 c sliced green onions
- 1 tsp seasoned salt
- 6 c cubed croissant rolls
- 12 oz breakfast sausage links (or ground breakfast sausage)* cooked according to package instructions and chopped
- 1 1/2 c shredded cheese
- Preheat oven to 375°F and grease a 9×13 baking dish.
- In a large bowl, whisk together the eggs, milk, bell peppers, green onions and seasoned salt.
- Spread the cubed croissants out in the 9×13 pan.
- Add the chopped breakfast sausage and then the shredded cheese.
- Pour the egg mixture over the bread, sausage and cheese.
- Cover and refrigerate overnight OR bake right away for 30 minutes or until the center of the casserole is set.