Rating: 4.5 stars
21 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is my family's favorite breakfast recipe, always served on holiday mornings. It's great when complemented with fruit and resurrection cinnamon rolls. You can assemble this casserole, cover it with plastic wrap, and refrigerate it overnight before baking, if desired.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir sausage and water in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spread crescent roll dough out into prepared baking dish to cover the inside of the dish completely. Prick dough all over with a fork.

  • Bake in the preheated oven until slightly set, about 5 minutes.

  • Beat eggs, milk, salt, and black pepper together in a bowl.

  • Spray a large skillet with cooking spray and place skillet over medium heat. Cook and stir egg mixture in hot skillet until eggs are set, 3 to 5 minutes. Break up eggs into small pieces using a wooden spoon. Spread eggs evenly over crescent roll dough, spread sausage over eggs, and top with Cheddar cheese.

  • Bake in the preheated oven until crust is browned and casserole is hot, about 25 minutes.

Nutrition Facts

488 calories; protein 26.9g; carbohydrates 13.4g; fat 35.5g; cholesterol 343mg; sodium 1089.1mg. Full Nutrition