Crescent Sausage and Potato Brunch Bake

"This makes a wonderful weekend brunch! Although I have 4 cups listed for the hash browns, you can really use any amount you wish, just make certain that it covers the bottom of the baking dish, when I make this dish, 4 cups seems to be the right amount, but you can increase it to 5 or 6 six cups, and also you can use as much sausage meat as you want, for this casserole the exact amounts do not really matter, but do use only one can crescent rolls for a 13x9-inch dish. If you are using Italian sausages in place of breakfast sausages, remove the meat from the casings first before browning."
photo by Nimz_ photo by Nimz_
photo by Nimz_
photo by Nimz_ photo by Nimz_
Ready In:
1hr 20mins




  • Set oven to 350 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
  • In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
  • In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
  • Unroll the crescent rolls (do not separate at the perforations).
  • Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
  • Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
  • Layer the cooked sausage over the dough.
  • Sprinkle the potato/green onion mixture on top of the sausage meat.
  • Then sprinkle the cheese over the potato/onion mixture.
  • Pour the eggs over top.
  • Lightly sprinkle paprika over the eggs.
  • Then sprinkle Parmesan cheese over the top.
  • Bake for about 45 minutes.
  • Delicious!

Questions & Replies

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  1. mailbelle
    Was expecting to love this since we like everything in it and it had such great reviews, but it was just ok for us. Needed some seasoning or something.
  2. Fronie
    Loved it! Made it as directed and both my hubby and daughter loved it! Will add it to my tried and true list!
  3. carroll_jo
    It took a while to prep, but only because of the sausage. I only had pork links, so I cooked those and cut them into little "moons". A pound was too much meat, so I cut that in half. I also cooked 3 slices of Wrights bacon and cut those up to mix with the sausage. I think little ham cubes would also work well with this recipe too. Also, I salted and peppered the potatoes because that is where it was needed. I did put a little cajun seasoning in the eggs, which I used 8 instead of 10, as that is all my pan would hold. I omitted that bell peppers, as we do NOT like those. Next time, I am going to add some mushrooms into the eggs as well as 2 or 3 tablespoons of white onions into the potatoes when I sautee them. Overall, a great breakfast if you are willing to put some time and effort into cooking it. Tweak it how you like because you can't really go wrong. Thanks for the great recipe.
  4. bugga
    Delicious and easy to make. I used fewer eggs (5 instead of 10), less cheese, 2% milk instead of cream, and chicken sausages to cut down on the fat and calories. You can pretty much "guesstimate" the amount of hashbrowns you need. A definite keeper!
  5. Nimz_
    This was excellent, however a little on the dry side. Loved the combination of veggies. Was really surprised that the crust was not soggy but it was nice and crisp. I think I might try bacon next time. Thanks Kitz for another great breakfast.



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