Breakfast Casserole Recipe

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Breakfast Casserole

Diane Williamson


This is an easy and great tasting recipe. One of my favorites!

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★★★★★ 1 vote
15 Min
1 Hr


2 can(s)
pillsbury crescent rolls
1/2 c
half and half
1 can(s)
golden mushroom soup
1 lb
cooked sausage (drained)
1-1 1/2 c
medium cheddar shredded cheese


1Take 9x12 casserole dish, spray with Pam. Take 1 can of the crescent rolls and roll out into the bottom of the casserole dish. Crumble 1/2 of sausage onto casserole dish. Sprinkle 3/4 cup cheese on top of sausage.

2Egg Mixture: 8 eggs, half and half, can of golden mushroom soup.

3Add 1/2 of egg mixture. Layer everything again. You will have to stretch the crescent rolls a little to make them cover. Add your sausage, cheese and egg mixture. Bake @ 350 45 1 hour (normally takes 1 hour to be completely done. You can mix this a day ahead and refrigerate. Can also freeze and have ready for later.

About this Recipe