K-Dub's Sausage and Egg Casserole


A cheesy blend of sausage and eggs are baked between layers of store-bought crescent roll dough in this make-ahead breakfast casserole.

Prep Time:
15 mins
Cook Time:
45 mins
Additional Time:
8 hrs
Total Time:
9 hrs
8 servings


  • 1 pound bulk pork sausage

  • 6 eggs

  • 2 cups milk

  • 1 teaspoon salt

  • 1 teaspoon ground mustard

  • 1 cup shredded Cheddar cheese

  • 2 (8 ounce) packages refrigerated crescent rolls


  1. Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease.

  2. Beat eggs, milk, salt and ground mustard in a large bowl.

  3. Stir Cheddar cheese and sausage into the egg mixture.

  4. Roll out crescent roll dough and place one sheet on the bottom of a large baking dish.

  5. Pour egg mixture into baking dish; place the second sheet of crescent roll dough on top.

  6. Cover with plastic wrap and refrigerate for 8 hours or overnight. Allow casserole to come to room temperature for 30 minutes before baking; remove plastic.

  7. Preheat oven to 350 degrees F (175 degrees C).

  8. Bake in the preheated oven until egg is set and a knife inserted near the center comes out clean, about 40 minutes.

Nutrition Facts (per serving)

508 Calories
34g Fat
26g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 508
% Daily Value *
Total Fat 34g 43%
Saturated Fat 12g 61%
Cholesterol 192mg 64%
Sodium 1402mg 61%
Total Carbohydrate 26g 9%
Total Sugars 7g
Protein 22g
Vitamin C 1mg 5%
Calcium 207mg 16%
Iron 3mg 16%
Potassium 297mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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