This Easy Brunch Casserole is a simple, crowd-pleasing dish made with refrigerated crescent rolls as an easy crust and a savory filling of sausage, cheddar cheese and an egg custard. It’s perfect for holidays, weekend gatherings, or any time you want a fuss-free breakfast or brunch that feeds a crowd.
Why this casserole works
This recipe is intentionally straightforward: store-bought crescent rolls form a buttery, flaky base that you press into a baking dish to create a built-in crust. Cooked sausage, shredded cheddar and a seasoned egg-milk mixture make a rich, custardy filling that bakes quickly. The result is sliceable, portable, and easy to serve to a crowd with minimal time and effort.
Ingredients needed:
- 1 pound ground pork sausage (or pre-cooked sausage crumbles)
- One 8-ounce tube refrigerated crescent rolls
- ¾ cup shredded cheddar cheese
- 4 large eggs
- 2 tablespoons milk
- ⅛ teaspoon freshly ground black pepper
Quick and easy tip
If you prefer to skip the step of cooking sausage, look for pre-cooked sausage crumbles in the grocery store’s breakfast or refrigerated prepared foods section. They save time and work well in this casserole.
How to make Easy Brunch Casserole
Below is a clear, step-by-step method so you can prepare this casserole easily. The dish serves about 12 slices and comes together quickly.
- Preheat the oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- In a large skillet over medium heat, cook the sausage until fully browned. Drain off any excess fat and discard.
- Unroll the crescent dough and press it evenly into the prepared pan, pressing pieces together to seal seams and bringing dough up the sides to form a rim. This creates a simple crust that holds the filling.
- Evenly spread the cooked sausage over the dough, then sprinkle the shredded cheddar cheese over the sausage layer.
- In a medium bowl, whisk together the eggs, milk and freshly ground black pepper until smooth. Pour the egg mixture evenly over the sausage and cheese in the pan.
- Bake in the preheated oven for about 15 minutes, or until the egg is set and fully cooked through. Cooking time can vary slightly by oven; the center should be firm and not jiggly.
- Remove from the oven, allow to rest for a minute or two, then slice and serve warm.
Make-ahead and storage instructions
This casserole is ideal for preparing the night before. Assemble the dish up to the point of baking, cover tightly with plastic wrap or foil, and refrigerate overnight. In the morning, bake directly from the refrigerator and allow a few extra minutes of baking time if needed. Leftovers keep in an airtight container in the refrigerator for 3–4 days and reheat well in the oven or microwave.
Serving suggestions and variations
- Garnish slices with chopped green onions or fresh herbs for color and fresh flavor.
- A dollop of sour cream or a spoonful of salsa pairs nicely on the side.
- Add-ins: stir in diced bell peppers, cooked and drained hash browns, chopped spinach, or cooked bacon for a different twist. If adding extra ingredients, consider increasing the egg or milk slightly to maintain a custardy texture.
- For a lower-sodium option, use a lean pork or turkey sausage and reduced-sodium cheese.
Notes
- If you prepare the casserole ahead of time and refrigerate it before baking, remove it from the fridge 10–15 minutes before placing it in the oven if you prefer to shorten baking time.
- Check the center for doneness: a knife inserted into the middle should come out clean when the egg is fully set.
Nutrition (approximate)
Per serving (one slice): approximately 235 kcal, 8 g carbohydrates, 10 g protein, 18 g fat. Nutrition values are estimates and should be used as a guide.
Final thoughts
Simple to prepare and easy to adapt, this Easy Brunch Casserole is a reliable option when you need a filling breakfast or brunch dish that serves a group. With ready-made crescent dough for the crust and a quick egg custard, it delivers great flavor with very little fuss. Enjoy!