Breakfast Sausage and Egg Casserole (The Make-Ahead Morning Hero You Need in Your Life)

Christmas morning. Easter Sunday. Thanksgiving weekend. Any morning where the whole family is together and everyone is hungry at the same time and the last thing you want to do is stand at the stove cooking individual plates. This is the recipe that solves that morning completely.

Breakfast Sausage and Egg Casserole is the dish that has been carrying holiday mornings in households across the country for generations and for good reason.

A buttery crescent roll base that bakes into a flaky, golden foundation. A generous layer of savory crumbled breakfast sausage. A rich egg custard poured over everything that bakes into a fluffy, custardy middle layer.

And on top — a thick, generous blanket of sharp cheddar cheese that melts and bubbles and browns into the most inviting golden crust you have ever seen come out of an oven. The whole kitchen smells incredible while it bakes and everyone finds their way to the table without being asked twice.

The make-ahead option is what makes this recipe genuinely special. Assemble the entire thing the night before, cover it, and refrigerate. The next morning you pull it from the refrigerator, let it sit while the oven preheats, and bake.

By the time everyone is awake and at the table, breakfast is done and the kitchen is clean. That feeling — of having a hot, golden, crowd-feeding breakfast ready with almost zero morning effort — is one of the best things about having a recipe like this in your collection. Let me show you how it is done.

Why You’ll Love This Recipe

• One dish feeds everyone at once. A single 9×13 baking dish serves eight people generously — no cooking to order, no keeping things warm, no timing stress. It comes out of the oven ready for the table and everyone eats together.
• The make-ahead option is genuinely life changing. Assemble it the night before and all you do in the morning is preheat the oven and bake. The most stressful part of holiday breakfast is completely eliminated.
• That golden cheese crust is extraordinary. A thick layer of sharp cheddar melted and browned over the top of the egg custard creates a crust that is simultaneously crispy at the edges and melty in the center. It is the first thing everyone sees when the dish comes out of the oven and it makes the whole room go quiet.
• The layers make every bite interesting. Flaky crescent base, savory sausage, custardy egg, melted cheese — every single forkful has all four layers and each one contributes something different to the experience.
• Completely customizable. Swap the breakfast sausage for bacon or ham. Add diced peppers, onion, or spinach. Change the cheese from cheddar to pepper jack or Gruyere. The base is endlessly flexible and accommodating.
• Leftovers are just as good the next day. Reheat a square of this in the morning and it tastes just as good as fresh from the oven. This casserole actually holds up better through storage than almost any other breakfast dish.

Ingredients

For the Casserole Base

• 2 cans refrigerated crescent roll dough — the crescent roll base is the foundation that makes this casserole unique and particularly delicious. It bakes into a flaky, buttery layer that absorbs the egg custard from above and crisps up on the bottom into something between a pastry and a savory bread. Press the seams together firmly when you lay the crescent dough in the dish — you want a unified flat sheet rather than individual triangles. Pillsbury is the standard and widely available choice.
• 1 lb ground breakfast sausage — regular or mild. Jimmy Dean is the classic choice and has a perfectly balanced savory flavor that works beautifully in this casserole. Hot sausage is a great choice if you want a little heat running through the whole dish. Italian sausage with the casings removed is an excellent variation. Cook it until fully browned with no pink remaining and drain all excess fat before layering.

For the Egg Custard

• 8 large eggs — the base of the custard that sets the casserole and creates that fluffy middle layer. Room temperature eggs incorporate more evenly into the custard.
• 2 cups whole milk — full-fat whole milk gives you the richest, most custardy result. Half-and-half makes an even richer custard if you want to go in that direction. Lower fat milks produce a thinner, less satisfying texture.
• 1/2 cup sour cream — the secret ingredient that makes this egg custard noticeably different from a standard breakfast casserole. Sour cream adds a subtle tang and extra creaminess to the custard that makes the finished texture silky rather than rubbery. Greek yogurt works as a substitute in a pinch.
• 1 tsp garlic powder — adds savory depth throughout the custard.
• 1 tsp onion powder — works with the garlic powder and the sausage to create a deeply savory, well-seasoned custard.
• 1/2 tsp mustard powder — a small amount adds a subtle background sharpness that makes the cheese and egg flavors more pronounced without tasting like mustard. This is a classic technique in egg and cheese dishes and makes a noticeable difference.
• 1/2 tsp salt and 1/4 tsp black pepper — season the custard base.
• 1/4 tsp smoked paprika — adds warmth and a subtle smokiness that complements the sausage beautifully and gives the custard a very slight color.

For the Topping

• 2 cups sharp cheddar cheese, freshly shredded — sharp cheddar is the classic and correct choice for this casserole. The sharpness of the cheese holds up against the richness of the egg custard and sausage without getting lost. Freshly shredded from a block melts more smoothly and evenly than pre-shredded bagged cheese which contains anti-caking agents that can make the melt grainy. Two full cups — do not be shy with the cheese. The golden crust it creates is worth every bit of it.
• Fresh parsley, chopped — for garnish. A small amount of fresh flat-leaf parsley scattered over the golden cheese crust adds a pop of green color and a fresh note that lifts the richness of the dish.

Step-by-Step Instructions

Step 1: Cook the Sausage

1. Add the ground breakfast sausage to a large skillet over medium-high heat. Break it up with a wooden spoon or spatula as it cooks, working it into small crumbled pieces rather than large chunks.
2. Cook until fully browned with no pink remaining — about 8 to 10 minutes. Season lightly with black pepper as it cooks. The sausage itself is already well seasoned so no additional salt is needed at this stage.
3. Transfer the cooked sausage to a paper towel-lined plate and let it drain completely. Excess fat from the sausage pooling in the casserole makes the bottom layer greasy and prevents the crescent roll base from crisping up properly. Drain thoroughly.
4. Let the sausage cool slightly before assembling. Very hot sausage can partially cook the egg custard when it is poured over — letting it cool for 5 to 10 minutes prevents this.

Step 2: Assemble the Casserole

5. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish generously with butter or cooking spray — get into all the corners and up the sides.
6. Unroll the crescent roll dough and press it into the bottom of the prepared baking dish in a single even layer. Press all the seams together firmly with your fingers so the dough forms one unified sheet covering the entire bottom of the dish. It is fine if the dough comes up the sides slightly — that creates nice flaky edges.
7. Spread the drained cooked sausage evenly over the crescent roll layer. Press it down gently so it sits in an even layer rather than piling up in the center.
8. Scatter 1 cup of the shredded cheddar over the sausage layer. This middle layer of cheese melts into the custard and creates a second cheese element in the interior of the casserole alongside the top crust.

Step 3: Make the Egg Custard

9. Crack the eggs into a large bowl and whisk until completely smooth with no streaks of white remaining.
10. Add the whole milk, sour cream, garlic powder, onion powder, mustard powder, salt, pepper, and smoked paprika and whisk everything together until fully combined and completely smooth. The sour cream may take an extra moment to fully incorporate — whisk until no lumps remain.
11. Pour the egg custard evenly over the sausage and cheese layers in the baking dish. Pour slowly and evenly to distribute the custard across the entire surface rather than pooling it in one spot.

Step 4: Add the Cheese Topping

12. Scatter the remaining 1 cup of shredded cheddar evenly over the entire surface of the egg custard. Make sure every part of the top is covered — bare spots will not develop that gorgeous golden crust. If you want an even more dramatic cheese crust, add an extra handful of cheddar on top.

Step 5: Bake — or Refrigerate Overnight

To bake immediately: 13. Place the casserole in the preheated 350°F oven and bake for 40 to 45 minutes until the egg custard is fully set, the edges are golden and pulling away from the sides, and the cheese top is deeply golden and bubbling. A knife inserted in the center should come out clean with no wet egg custard.

To make ahead overnight: 13. Cover the assembled casserole tightly with plastic wrap and refrigerate overnight — at least 8 hours and up to 12. The next morning, remove from the refrigerator 30 minutes before baking to take some of the chill off. Preheat the oven to 350°F and bake covered with foil for 20 minutes, then remove the foil and bake another 25 to 30 minutes uncovered until fully set and golden on top.

Step 6: Rest and Serve

14. Let the casserole rest for 5 to 10 minutes after removing from the oven. It will settle slightly, the custard will finish setting, and it will be much easier to cut into clean squares.
15. Cut into squares with a sharp knife and use a wide spatula to lift each portion cleanly. Scatter fresh chopped parsley over the top and serve immediately.

Serving Suggestions

This casserole is a complete breakfast on its own but here are some ways to build a full morning spread around it:

• Serve with fresh fruit salad. A bowl of mixed fresh fruit — strawberries, blueberries, melon, and grapes — is the perfect light accompaniment to the richness of the sausage and cheese casserole. The freshness balances the whole plate beautifully.
• Add a basket of warm biscuits or toast. Something to butter and eat alongside the casserole rounds out the breakfast plate and gives people something to do with any extra egg custard on the plate.
• Serve with fresh orange juice or coffee. The brightness of the orange juice and the bitterness of coffee both complement the rich savory flavors of the casserole and make the whole breakfast feel complete.
• Set out hot sauce on the table. A bottle of Tabasco or your favorite hot sauce alongside this casserole is always a good idea. The heat cuts through the richness of the egg and cheese beautifully.
• Include it on an Easter or Christmas brunch spread alongside the Overnight Eggs Benedict Casserole for a complete make-ahead brunch that covers every flavor — one rich and classic, one bold and savory — and feeds the whole gathering without any morning cooking stress.
• Serve with a simple green salad for a brunch-for-dinner situation that works any night of the week. This casserole is just as satisfying at 6pm as it is at 9am.

Storage Tips

• Refrigerator: Store leftover casserole covered in the baking dish or transferred to an airtight container in the refrigerator for up to 4 days. The casserole holds up extremely well through storage and reheats beautifully.
• Reheating Individual Portions: The microwave works well for individual squares — cover loosely with a damp paper towel and heat in 60-second intervals until warmed through. For a better result that brings back some of the cheese crust crispness, reheat in a 325°F oven for 10 to 15 minutes uncovered.
• Reheating the Whole Casserole: Cover with foil and warm in a 325°F oven for 20 to 25 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the cheese crust.
• Freezer: This casserole freezes beautifully. Let it cool completely, cut into individual squares, wrap each square tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat as directed. This is genuinely one of the best freezer breakfast options you can have on hand — pull out individual squares on busy weekday mornings and have a hot breakfast in under 2 minutes.
• Make-Ahead Option: Assemble the night before as directed and refrigerate. This is the ideal method for holiday mornings — all the work is done the night before and baking takes 45 minutes of hands-off time in the morning. The overnight rest actually improves the custard texture and allows all the flavors to meld together beautifully.

The Breakfast That Earns Its Place at Every Holiday Table

Some recipes are just meant to be in your permanent collection. The ones you pull out every holiday without question because they make the morning effortless and make everyone happy without exception. This Breakfast Sausage and Egg Casserole is absolutely that recipe.

You make it the night before. You bake it in the morning. You pull it out of the oven golden and bubbling and smelling like everything a holiday breakfast should smell like. And then you sit down and eat with your family without having spent the whole morning in the kitchen missing the moment.

That is what a truly great breakfast casserole does. It gives you the morning back. Make it this Easter, this Christmas, or this coming weekend and let me know in the comments how it went. And tag me on Pinterest or Instagram if you make it — those golden cheese crust photos are some of my very favorites. Happy baking.

— Kip

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Breakfast Sausage and Egg Casserole (The Make-Ahead Morning Hero You Need in Your Life)

Author: recipesbykip Cooking Method: Baking Cuisine: American Courses: Breakfast, Brunch Recipe Keys: Dairy Freezer Meals High Protein Kids Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Estimated Cost: $ 16

Best Season: Suitable throughout the year

Dietary:

D dairy N Non Vegetarian N Nut Free

Description

Crumbled breakfast sausage layered over a buttery crescent roll base, topped with a rich egg and cheese custard, finished with a generous layer of sharp cheddar that bakes into a golden bubbling crust. Assembled the night before or baked fresh in the morning — the breakfast casserole that feeds everyone at once and makes holiday mornings feel completely effortless.

Ingredients

Scale

1/2x 1x 2x 3x

For the Casserole Base:

• 2 cans refrigerated crescent roll dough
• 1 lb ground breakfast sausage, cooked and drained

For the Egg Custard:

• 8 large eggs
• 2 cups whole milk
• ¹⁄₂ cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• ¹⁄₂ tsp mustard powder
• ¹⁄₂ tsp salt
• ¹⁄₄ tsp black pepper
• ¹⁄₄ tsp smoked paprika

For the Topping:

• 2 cups sharp cheddar cheese, freshly shredded (divided)
• Fresh parsley for garnish

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish generously.
2. Cook sausage in a skillet over medium-high heat until fully browned. Drain thoroughly on paper towels and cool slightly.
3. Press crescent roll dough into the bottom of the prepared baking dish in one even layer, pressing all seams together.
4. Spread cooked sausage evenly over the crescent roll layer. Scatter 1 cup of shredded cheddar over the sausage.
5. Whisk eggs, milk, sour cream, garlic powder, onion powder, mustard powder, salt, pepper, and smoked paprika together until completely smooth. Pour evenly over the sausage and cheese layers.
6. Scatter remaining 1 cup of shredded cheddar evenly over the top.
7. Bake 40 to 45 minutes until egg custard is fully set and cheese top is deeply golden and bubbling. Rest 5 to 10 minutes before cutting into squares.
8. Garnish with fresh parsley and serve immediately.

Keywords: breakfast sausage egg casserole, sausage egg casserole, make ahead breakfast casserole, sausage egg cheese casserole, overnight breakfast casserole, easy breakfast casserole, holiday breakfast casserole, breakfast casserole with crescent rolls