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The Original Crack Breakfast Casserole

A thick, golden slice of crack breakfast casserole featuring layers of sausage and baked egg filling on a white plate.
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This is the best breakfast casserole recipe, featuring sausage, cheese, and crescent rolls baked into an addictive, make-ahead brunch bake perfect for a crowd.

Ingredients

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  • 1 (8 ounce) package refrigerated crescent roll dough
  • 1 pound bulk pork sausage
  • 1 cup chopped onion
  • 8 large eggs
  • 1 cup milk
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish.
  3. In a large skillet, cook the sausage and onion over medium heat until the sausage is browned and cooked through. Drain off any excess grease. Spread the cooked sausage mixture over the crescent roll layer.
  4. In a large bowl, whisk together the eggs, milk, cream of mushroom soup, dry mustard, salt, and pepper until well combined.
  5. Pour the egg mixture evenly over the sausage layer.
  6. Sprinkle the shredded cheddar cheese over the top of the casserole.
  7. Bake for 40 to 45 minutes, or until the eggs are set and the top is lightly golden brown.
  8. Let the casserole rest for 10 minutes before slicing and serving.

Notes

  • For an easy overnight breakfast bake, assemble the entire casserole through step 5, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute the pork sausage with turkey sausage or cooked bacon pieces for a different flavor profile.
  • This recipe works well as a holiday breakfast casserole idea or for any potluck breakfast bakes.

Nutrition

Find it online: https://miameal.com/crack-breakfast-casserole-recipe/