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    You are in: Home / Recipes / Crescent Roll Breakfast Casserole Recipe
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    Crescent Roll Breakfast Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    vballkae's Note:

    I received this recipe from a friend, and have only made slight variations. It's a big hit whenever company visits, and for work breakfast potlucks.

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    Units: US | Metric

    • 2 (8 ounce) cans crescent roll dough (use the regular ones, not the big and fluffy, because they take longer to bake)
    • 1 lb sausage
    • 6 eggs
    • 8 ounces cream cheese
    • 1 1/2 cups cheddar cheese


    1. 1
      Layout 1 can of crescent roll dough flat in cake pan.
    2. 2
      Bake at 350 degrees for 10 minutes.
    3. 3
      Brown sausage and drain. Mix sausage with cream cheese.
    4. 4
      Spread mixture over dough.
    5. 5
      Mix eggs and pour over sausage mixture. Spread cheese over eggs.
    6. 6
      Layout crescent roll dough flat over cheese.
    7. 7
      Bake for 25 minutes at 350 degrees.
    8. 8
      If I don't have sausage on hand, will use hamburger and season with favorite hot sauce. Also, the original recipe calls for 2 cups cheddar cheese and 3 eggs scrambled (cooked). The baking time can then be cut back to 15 minutes, if eggs are already cooked.

    Ratings & Reviews:

    • on October 08, 2011

      Cooked this for dinner. I substituted ground beef for the sausage and used pepper jack cheese instead of cheddar (which was awesome). It was a heavy dish though with the cream cheese but at least that made it edible. The beef/cream cheese mixture was so thick that the egg mixture didn't penetrate leaving with distinct layers. It wasn't a terrible dish but it wasn't a great dish by no means. It could be because our family likes zucchini pies and quiches and this wasn't anywhere close to those. I will give this recipe another chance with sausage but will have to add in some veggies.

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    • on August 31, 2011


      This recipe is good, HOWEVER, I think it should be said that the 'description/instructions' should be modified. First of all, you said to use a 'flat' cookie sheet, which happens to have NO sides and you are using 'liquid egg material'so flat and flat and wet make for a mess. Particularly since you have changed the recipe doubling the amount of egg in originas as stated. So I found it best to create a small 'edge' on the bottom crescent, somewhat of a crust edge to HOLD the egg as it does not stay in one place. And, it needed 'flavor' other than just I added herbs to the eggs and used a sage enhanced sausage. It turned out beautifully, the SECOND time, the firs time I don't feel it was five stars at all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 02, 2011


    Read All Reviews (10)


    Nutritional Facts for Crescent Roll Breakfast Casserole

    Serving Size: 1 (100 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 296.1
    Calories from Fat 181
    Total Fat 20.1 g
    Saturated Fat 8.7 g
    Cholesterol 127.1 mg
    Sodium 526.9 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 1.0 g
    Sugars 1.8 g
    Protein 11.9 g

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