This Tex Mex Sausage Breakfast Casserole is made with crescent roll dough, breakfast sausage, peppers and onions. It’s perfect for brunch and can be made ahead of time!
I love a good breakfast casserole, especially this time of year when large family gatherings tend to happen. The holidays are about relaxing and spending time with loved ones, not being stressed out about what you’re going to make for breakfast.
This casserole ticks off all the boxes for me – it’s perfect for feeding a large crowd, it’s easy to make, everyone loves it and it can even be made in advance! Serve it with a side of fresh fruit and you’ve got THE PERFECT brunch dish!
Ingredients you’ll need
- refrigerated crescent roll dough
- breakfast sausage (original, spicy, or whatever flavor you prefer!)
- eggs
- diced peppers and onions
- milk
- black pepper, smoked paprika, cayenne
How to make sausage breakfast casserole
- Cook the sausage and veggies: Cook the diced peppers and onions in a little olive oil over medium-high heat until cooked and softened. Add in the sausage and cook for about 10 minutes, making sure to break it up into crumbles with your spatula. Remove from heat and blot any excess grease from the sausage with paper towels. Then preheat the oven to 350ºF.
- Prepare the eggs: Whisk together the eggs, milk, black pepper, smoked paprika and cayenne in a large mixing bowl.
- Prepare the dough: Lay out the crescent roll dough into a lightly oiled 9×13 rectangular baking dish. Pinch together all the seams found in the dough so you have one uniform sheet of dough.
- Assemble the casserole: Add the cooked sausage and veggies on top of the dough. Pour in the egg mixture and bake for 35 minutes, or until the center of the casserole is set.
Make ahead sausage breakfast casserole
If you’re hosting a breakfast or brunch and want to make this ahead of time so you’re not stressed out about getting things done in the morning, you can totally make this casserole ahead of time!
Simply assemble the casserole the night before, cover it with plastic wrap and place it in the fridge overnight. When you’re ready to make it in the morning, remove it from the fridge and bake it in a 350ºF oven for 35 to 40 minutes, or until the center is completely set and cooked through.
The entire dish also reheats well, so you could also bake the casserole the night before and reheat it for 5 minutes in a 350ºF until the next morning. Whichever you prefer!
Substitutions and variations
- If you’re not a fan of pork sausage and want to cut down on the fat, you can use turkey or chicken sausage instead.
- Got leftover ham, turkey or chicken in the fridge? Use that instead of sausage. Just be sure to season it with a generous pinch of salt so it isn’t bland.
- Feel free to add in any veggies you have in the fridge – mushrooms, zucchini, tomatoes, diced green chiles, chopped kale.
- Like cheese? Top your casserole with a cup of shredded mozzarella, colby jack or cheddar cheese!
More easy breakfasts you’ll love
- Chorizo and Eggs
- Banana Bread Baked Oatmeal
- Salsa Verde Breakfast Frittata
- Salsa Verde Chilaquiles Casserole
- Easy Red Chilaquiles
Ingredients
- 1 tablespoon olive oil
- 2 poblano peppers, diced
- 1 red bell pepper, diced
- 1/2 medium onion, diced
- 1 pound breakfast pork sausage (original or spicy)
- 8 large eggs
- 1/2 cup nonfat milk
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne
- cooking spray
- 1 8-ounce can refrigerated crescent rolls
- diced chives, for garnish (optional)
Instructions
- Heat a large nonstick skillet over medium-high heat. Add olive oil, poblano peppers, red bell pepper and onion. Cook, stirring occasionally, for 5 minutes.
- Add breakfast sausage and cook for 10 more minutes, until sausage is fully cooked, making sure to break up sausage into pieces with your spatula throughout the cooking process. Remove from heat. (If the sausage is very greasy, feel free to blot some of the grease with a few paper towels.)
- Preheat oven to 350ºF. In a large mixing bowl, add eggs, milk, black pepper, smoked paprika and cayenne. Whisk together until fully combined.
- Lightly spray a 9x13 rectangular baking dish with cooking spray or grease with a little cooking oil.
- Unroll the crescent rolls and press them into the bottom of the baking dish. Pinch the seams together to seal and create one layer of dough.
- Add cooked sausage mixture into the prepared baking dish on top of the crescent roll dough. Then add the egg mixture.
- Bake for 35 minutes or until the center is set. Serve with freshly diced chives and enjoy.
juli says
ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Thank You
Isabel says
Thank you so much!