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This easy crescent roll breakfast casserole is loaded with peppers, onions, taco seasoning, and cheese and uses store-bought refrigerated crescent roll dough to keep things quick and simple. Ready from start to finish in 45 minutes!
Breakfast casseroles are a lifesaver for busy mornings, and this crescent roll version is one of my favorites. It’s packed with Tex-Mex flavors – think peppers, onions, taco seasoning, and plenty of cheese – making it hearty, delicious, and easy to throw together. Here’s what makes it great:
- No fuss: Cook the sausage and veggies, mix the eggs, and bake. Done.
- Customizable: Swap sausage for bacon or ham, or go vegetarian with extra veggies like spinach or mushrooms.
- Meal-prep friendly: Big portions that are freezer-friendly and great for sharing at potlucks.
It’s simple, tasty, and perfect for making mornings easier.
Ingredients Needed
This is just an overview of the ingredients I used and why. For the full recipe, please scroll down to the bottom of the post.
- Crescent rolls: Your favorite brand of refrigerated crescent rolls makes the perfect crust for this breakfast casserole. They’re ready to use and have a slightly sweet flavor and fluffy texture, perfect to hold up the casserole filling.
- Veggies: I used a mix of poblanos, jalapeños, and white onion to give the casserole a Mexican flavor profile. You can add more of your favorite veggies or adjust the spice level by substituting bell peppers or serrano peppers based on your preference.
- Breakfast sausage: A must for this casserole. I kept things mild by using regular or mild-flavored breakfast sausage, but you can also use hot or even sage. Pork, beef, or your favorite plant-based crumbled breakfast sausage works.
- Eggs: You’ll need 6 large eggs.
- Milk: Adds some creaminess to the egg mixture. I used low-fat milk, but you can use whole milk for a creamier consistency.
- Taco seasoning: This seasoning blend keeps things convenient and simple. You can use your favorite store-bought packet or my homemade taco seasoning recipe.
- Shredded cheese: This is layered throughout the casserole for cheesiness in every bite. I used a shredded Mexican-blend cheese, but you can use Monterey Jack, cheddar, mozzarella, or any combination that you have.
- Toppings: I like to top mine with cilantro, red onion, and a drizzle of sour cream.
How to Make Crescent Roll Breakfast Casserole
- Cook the poblano, jalapeño, and onion in a skillet for 5-7 minutes until soft and tender, then add in the breakfast sausage and cook for 10 more minutes until it’s fully cooked.
- Unroll the crescent rolls and press them into the bottom of a large 9×13-inch baking dish. Pinch the seams together to seal and create one layer of dough. Prebake it for 5 minutes at 375ºF.
- Whisk together the eggs, milk, shredded cheese, and taco seasoning. Add the sausage mixture on top of the pre-baked dough, then add the whisked egg mixture and top with more cheese.
- Bake for 20-25 minutes, until the center of the casserole is set and golden brown.
Recipe Tips & Variations
- Keep the eggs fluffy. Make sure to whisk the egg mixture until light and fluffy to give you fluffy eggs.
- Make ahead. You can easily prepare this casserole ahead of time. Just assemble the casserole the night before, cover it with plastic wrap, and place it in the fridge overnight, then bake as instructed when you’re ready to serve.
- Swap the protein. You can use chopped ham or crispy bacon instead of breakfast sausage or spicy sausage for an extra spicy twist.
- Add veggies. You can use almost any veggies you have on hand, like mushrooms, bell peppers, black olives, or spinach.
Frequently Asked Questions
Absolutely! Just assemble the casserole as directed, then cover it with plastic wrap or aluminum foil and refrigerate overnight. Bake as directed in the morning for a quick and delicious breakfast.
Pre-baking the crescent dough crust is the key to preventing sogginess. The crescent roll dough soaks up some of the egg mixture, so it’s important to pre-bake for about 5 minutes to help the crust keep its shape and hold up the filling.
Yes, you can use crusty bread or frozen hashbrowns instead of crescent rolls. If using crusty bread, make sure to dice them and spread them in an even layer. Sourdough is a great option; the crustier and stale, the more it will hold up to the filling.
Storing and Reheating
To store, transfer the crescent roll casserole into an airtight container and refrigerate for up to 1 week. You can also freeze in a freezer-safe container or bag for up to 3 months.
To reheat, warm in the microwave for 1-2 minutes until steaming, or air fry at 390℉ for 5-6 minutes.
More Breakfast Favorites
If you tried this Crescent Roll Breakfast Casserole Recipe or any other recipe on Isabel Eats, don’t forget to rate it and let me know how it went in the comments below! I love hearing about your experience making it.
Crescent Roll Breakfast Casserole
Ingredients
- Cooking spray
- 1 tablespoon olive oil
- 1 poblano pepper, diced
- 1 jalapeño, diced
- 1 white onion, diced
- 1 pound breakfast sausage, original or spicy
- 1 (8-ounce) can refrigerated crescent rolls
- 6 large eggs
- ½ cup milk
- 1 cup shredded Mexican blend cheese, divided
- 1 tablespoon taco seasoning
- For serving: chopped cilantro and sour cream
Instructions
- Preheat oven to 375ºF. Spray a 9×13-inch baking dish with cooking spray or grease with oil. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the poblano, jalapeño, and onion, and sauté for 5-7 minutes until soft and tender.
- Add the breakfast sausage and cook for 10 more minutes until the sausage is fully cooked, making sure to break up sausage into pieces with your spatula throughout the cooking process. Drain any excess grease and set aside.
- 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. Prebake for 5 minutes.
- While the crust bakes, whisk together the eggs, milk, ½ cup of the shredded cheese, and the taco seasoning in a large bowl.
- Add the cooked crumbled sausage on top of the pre-baked crescent roll dough. Then add the whisked egg mixture and top with the remaining ½ cup shredded cheese.
- Bake for 20-25 minutes, until the center of the casserole is set and golden brown.
- Garnish with chopped cilantro. Slice and serve with a dollop of sour cream.
Notes
- Customize this recipe. Add any extra veggies like mushrooms or bell peppers. Swap the protein for crispy bacon or ham, or leave it out for a vegetarian option.
- Make ahead. You can easily prepare this casserole ahead of time. Just assemble the casserole the night before, cover it with plastic wrap, and place it in the fridge overnight, then bake as instructed when you’re ready to serve.
- Storage: Transfer the crescent roll casserole to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.
- Reheating: Warm in the microwave for 1-2 minutes until steaming, or air fry at 390℉ for 5-6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in November 2018 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
WOW!!! Great taste and love these fast breakfast dish.
Made the Tex Mex sausage casserole today. Very tasty! If you were to add cheese, what would you use? Also if I used shredded hash browns instead of the crescent rolls, how much would you use? I’ve enjoyed quite a few recipes so far on your site. Thank you!
I know I will be trying all the Easter recipes; they all look delicious. I appreciate the way you present the recipes; everything is explained thoroughly, and options are given. Thank you
Hi Carol! Thank you so much! Let us know how they turn out!
This is a fabulous recipe! Thanks!
ohh Great post!! That is a beautiful tart and a fantastic sounding recipe. Thank You
Thank you so much!