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About This Recipe
This Holiday Crescent Roll Breakfast Casserole is the best recipes for any morning! It’s cheesy, savory and has the best doughy, crust.
Even though this breakfast bake is perfect for holidays or Sunday brunch it also makes a great option for meal prep! Make a big batch at the beginning of the week, store in the fridge, and reheat when ready to eat.
Born from my original Upside Down Egg White Pizza recipe, this holiday edition is seriously one of my new favorites!
Or if you’re looking for more fun flavors try my Sausage Gravy Breakfast Casserole or Spinach, Mushroom, and Goat Cheese Egg White Pizza!
Why You’ll Love This Crescent Roll Breakfast Casserole
- An easy recipe with just a few simple ingredients needed!
- Lightened-up from traditional breakfast casseroles
- Tastes like pure comfort food
- A protein-packed and filling breakfast.
- Perfect for meal prep, weekend brunch or any special occasion or holiday!
- Super versatile and easily adjustable – I give ways to switch this one up below, keep reading!
- Crescent rolls – Reduced fat, regular or a crescent roll dough sheet all work! If you’re looking for a gluten-free option, several people have had great luck with this mix. Or you can make your own homemade like this gluten-free crescent roll recipe here. A little extra work but definitely worth it!
- Breakfast sausage – I used lean turkey breakfast sausage. Regular pork sausage would also work and you could also do bacon or chopped ham if you wanted.
- Eggs
- Egg whites – I used a mixture of eggs and egg whites to bring the fat down some and honestly everyone I served this to wasn’t able to taste a difference. But you can also use all eggs if you prefer.
- Milk – any regular or non-dairy milk of choice work. Just make sure it’s plain and not vanilla flavored!
- Ranch seasoning mix- I love ranch seasoning mix and the flavor it brings!! Especially when you pair it with crescent rolls! But you could also use a mixture of onion powder, garlic powder, and salt.
- Black pepper
- Shredded cheese – I used a low fat sharp cheddar cheese and Monterey Jack cheese for this recipe. I wanted to combine a sharper cheese with a more mellow cheese. The Monterey Jack cheese can easily be replaced with mozzarella for the same effect. But I don’t think you can go wrong with any cheese here!
- Increase the protein: Add more egg whites to the casserole or serve alongside egg whites or eggs. Or you can add more turkey sausage (or serve alongside more turkey sausage).
- Decrease the fat: Use reduced-fat cheddar cheese, or use less cheese. Using reduced-fat crescent dough sheets will also lighten this up a smidge. You could also use all egg whites instead.
- Change up the protein: Instead of turkey sausage, you can use chicken sausage, pork sausage, diced ham or crispy bacon!
- Add vegetables: By all means, pile the veggies on top! A great way to get some extra fiber in. Diced green pepper, red bell pepper, green onions, spinach, really anything goes!
- Change up the cheese: Cheddar and Monterey Jack go amazing with turkey sausage, but feel free to get creative here! Mozzarella cheese or white cheddar cheese would also be AMAZING!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish or casserole dish with non-stick cooking spray. Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible. Then bake for 5 minutes.
2. In a large skillet, cook sausage, crumbling as you go, until no longer pink.
3. Meanwhile, in a large bowl, whisk together the eggs and egg whites.
4. Then whisk in the milk, ranch seasoning mix (or onion powder, garlic powder and salt) and black pepper.
5. Spread the sausage evenly over the dough, then sprinkle half of each cheese over top.
6. Pour the egg mixture over the sausage then sprinkle with the remaining shredded cheese.
7. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
8. Top with hot sauce, ketchup or mustard and enjoy!
Store leftover crescent roll breakfast bake in an airtight container or with plastic wrap or aluminum foil in the fridge for up to 5-6 days.
Best Ways To Reheat
- Air fryer (recommend!) Air fry at 350F for 4-6 minutes. The crispy outside and doughy middle is SO GOOD.
- Oven. Broil until it starts to get brown, or just reheat at 400F until warmed through.
- Microwave. Doesn’t get the casserole as crisp on the outside as the last two but it works in a crunch. Microwave for about 30 seconds or until it’s warmed through.
Can I use all eggs instead of egg whites?
Sure! Just omit the egg whites and use 4 extra large eggs for this recipe (8 eggs total).
How is this crescent roll bake best served?
Depending on if your eating a simple weekday breakfast or going all out for holiday brunch this casserole pairs with a number of things. My favorite way to serve is with fresh fruit. You could also serve with bacon, sausage patties, breakfast potatoes or hashbrowns, grits, muffins, the list goes on!
Does this breakfast casserole work for meal prep?
It holds up great in the fridge and reheats wonderfully, so yes, it works amazing for meal prep!
How should I store this crescent roll breakfast casserole recipe?
Keep stored in the refrigerator in an air tight container for up to 5-6 days.
What’s the best way to reheat this breakfast casserole?
I highly recommend reheating in the air fryer. The crispy outside and doughy middle is SO GOOD, but the oven and microwave work great for reheating, too. I have all the recommend times and temperatures above and in the recipe card, so give those a peep!
Does this breakfast casserole freeze well?
It freezes AMAZING well and is one of my favorite breakfasts to freeze for that reason! To freeze, go ahead and cut into portions then wrap individually in plastic wrap or parchment paper. Then store in a freezer-safe bag for 3-4 months.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Holiday Crescent Roll Breakfast Casserole
Ingredients
- 1 (8-oz.) can crescent rolls
- 1 lb. lean turkey breakfast sausage
- 4 large eggs
- 3/4 cup egg whites (180g) or 4 extra eggs
- 1.25 cup milk of choice (300g)
- 1 Tbsp ranch seasoning mix or 1 tsp each:salt, garlic, onion powder
- 1/4 tsp black pepper
- 1/2 cup shredded low fat sharp cheddar cheese (56g)
- 1/2 cup shredded monterey jack cheese (56g)
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Instructions
- Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick spray.
- Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible. Then bake for 5 minutes.
- In a large skillet, cook the breakfast sausage, crumbling as you go, until no longer pink.
- Meanwhile, in a large bowl, whisk together the eggs and egg whites. Then whisk in the milk, ranch seasoning mix (or onion powder, garlic powder and salt) and black pepper.
- Spread the sausage evenly over the dough, then sprinkle half of each cheese over top. Pour the egg mixture over the sausage then sprinkle with the remaining shredded cheese.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Top with hot sauce, ketchup or mustard and enjoy!
Equipment
Notes
How to reheat breakfast casserole: Air fryer (recommend!) Air fry at 350F for 4-6 minutes. The crispy outside and doughy middle is SO GOOD. Oven. Broil until it starts to get brown, or just reheat at 400F until warmed through. Microwave. Doesn’t get the casserole as crisp on the outside as the last two, but it works in a crunch. Microwave for about 30 seconds, or until it’s warmed through.
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
