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
  • 10
  • 2 1/2 pkg
    pillsbury crescent rolls (2 regular size and one mini roll)

How to Make Breakfast Casserole


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

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About Breakfast Casserole

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