Rich Eggy Sausage Breakfast Casserole

About This Recipe

Yield:6 hungry brunchers
This recipe appears in: This Week in Recipes Serious Entertaining: How to Host a Make-Ahead Brunch


  • 2 packages refrigerated crescent rolls
  • 16 ounces bulk pork sausage
  • 12 large eggs
  • 2 cups shredded medium cheddar cheese
  • 1 tsp dried mustard
  • 6 thyme sprigs worth of fresh thyme leaves


  1. 1

    Bake refrigerated crescent rolls according to package directions. Cool rolls. Tear each crescent roll into at least four pieces.

  2. 2

    Preheat oven to 350° F. Grease baking dish.

  3. 3

    Brown sausage in a medium sauté pan. Remove from pan and set aside.

  4. 4

    In a large bowl break all 12 eggs. Add salt, dry mustard and fresh thyme leaves and mix thoroughly.

  5. 5

    Add cheese and pieces of crescent roll. Mix thoroughly.

  6. 6

    Add egg, sausage, cheese mixture to baking dish. Let sit for a minimum of 30 minutes or a maximum of 24 hours.

  7. 7

    Bake in oven for roughly 45 minutes, or until the top is golden brown and the casserole appears cooked through.


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