Breakfast Casserole

Breakfast Casserole Recipe

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Lynne Loyola


This is an ideal breakfast recipe for fall or winter and works wonderfully on a brunch buffet.


★★★★★ 1 vote

15 Min
45 Min


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1 lb
breakfast sausage - crumbled
8 oz
monterey jack cheese - grated
1 small
onion - chopped
1 jar(s)
sliced mushrooms (small jar or can) - drained
2 1/2 pkg
pillsbury crescent rolls (2 regular size and one mini roll)

How to Make Breakfast Casserole


  • 1Preheat oven to 350 degrees
  • 2Line the bottom and sides of a 9x13 inch pan with crescent rolls reserving left over for the top
  • 3Saute onions in a skillet.
  • 4Add the sausage and cook completely. Drain any excess oil and then add the mushrooms.
  • 5When heated through, pour the sausage mixture into a mixing bowl.
  • 6In a separate bowl, scramble the eggs and then add to the sausage mixture.
  • 7Spread half of the egg and sausage mixture into a layer over the prepared crescent rolls, and then top with a layer of cheese.
  • 8Repeat with remaining sausage and egg mixture and another layer of cheese.
  • 9Top with the rest of the crescent rolls.
  • 10If desired, brush the top of the rolls with raw egg and sprinkle with sesame seeds before baking.
  • 11Cook about 35 – 45 minutes or until browned on top.

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About Breakfast Casserole

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