The smell of sausage sizzling and cheese melting is enough to pull everyone out of bed with a smile. I first made this sausage egg and cheese casserole one morning when we had a house full of family. I wanted something hearty that didn’t keep me in the kitchen while everyone else was gathered around the tree.
Now it’s a tradition. I mix it up the night before, tuck it in the fridge, and in the morning, I just pop it in the oven while coffee brews and laughter fills the house. The fluffy eggs, melty cheese, and savory sausage come together in one cozy dish that always disappears fast.
Sausage Egg and Cheese Casserole
This make-ahead sausage egg and cheese casserole checks all the boxes for easy entertaining. The flaky crescent-roll crust replaces traditional bread cubes, giving each slice a soft, buttery base. It feeds a crowd without stress, and uses everyday ingredients you already have in the pantry. It’s budget-friendly, endlessly customizable, and tastes just as good reheated the next day. I like that it looks impressive on the table yet takes only minutes to throw together, perfect whether you’re hosting brunch, feeding overnight guests, or just craving breakfast for dinner. If you enjoy hearty, family-style casseroles, don’t miss these Delicious Sloppy Joe Casserole With Cheesy Cornbread Topping and Easy Biscuits and Gravy Breakfast Casserole.
Ingredient Notes
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Refrigerated Crescent Rolls: Use one 8-ounce can. Store-brand or name-brand both bake up beautifully.
- Breakfast Sausage: Mild, hot, or maple, use your favorite. Drain well to keep the crust crisp. If you like to make your own from scratch, try my Juicy Maple Chicken Breakfast Sausage, which is naturally sweetened with maple syrup, juicy, and perfectly seasoned.
- Eggs: Eight large eggs create a tender, custardy texture.
- Half and Half: Adds rich creaminess without feeling heavy. Milk works in a pinch, but half and half sets best.
- Salt & Pepper: Simple seasoning that lets the cheese and sausage shine.
- Cheddar Cheese: Sharp cheddar melts into gooey pockets of flavor. Swap half for Monterey Jack, Swiss, or Colby if you’d like variety.
How To Make Sausage Egg and Cheese Casserole
Prepare Crust & Cook Sausage
Unroll the crescent dough into the dish, pressing seams together and pushing the edges slightly up the sides. Bake for 5 minutes, then remove to cool while you make the filling.
Pro Tip: A short pre-bake keeps the crust from turning soggy once you add the egg mixture.
In a large skillet over medium heat, brown the sausage until crumbled and cooked through. Drain on paper towels.
Mix Filling
In a medium bowl, combine the cooked sausage with 1 cup of cheddar cheese. Stir until evenly mixed.
Spread this sausage-cheese mixture over the baked crescent crust.
Whisk Egg Mixture & Bake Casserole
In a large bowl, beat the eggs until smooth. Whisk in the half and half, salt, and pepper.
Pour the mixture evenly over the sausage layer, then sprinkle the remaining 1 cup of cheese on top.
Bake 35 to 40 minutes, until the center is set and a toothpick inserted comes out clean.
If the cheese browns before the center finishes, tent lightly with foil. Let it cool for 5 to 10 minutes before slicing.
If you love cozy, make-ahead breakfasts like this, be sure to check out more breakfast recipes to keep your mornings simple and delicious.
Yes! Bake in two 9×13 pans or one large roasting pan. Increase bake time slightly and check for a set center.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For a gluten-free option, use cooked, shredded hash browns instead of crescent dough. For dairy-free, replace half and half with non-dairy creamer and use plant-based cheese. Note the texture and taste will change.
Flavor Enhancements: Add diced green chiles, a dash of hot sauce, or sprinkle with smoked paprika for a savory twist.
Add-In Options: Chopped spinach, sautéed onions, or roasted red peppers bring extra color and nutrition.
Simple Substitutions: Try turkey sausage or Italian sausage for new flavors. Swap cheddar for pepper jack if you like a kick.
Tips for Recipe Success: Drain the sausage thoroughly so the crust stays flaky. Don’t skip the 5-minute pre-bake for the crust, and let the casserole rest before slicing so it sets properly and cuts clean.
Hospitality Challenge
Choose one morning this week to bless others with this make-ahead casserole. Mix it the night before, set a simple coffee bar station, and invite a neighbor or a new family from church to come early to a warm table. Make it extra special by serving your casserole with a few easy favorites like these Cheddar and Rosemary Savory Zucchini Bread, Cozy Apple Pie Filled Cinnamon Rolls Bake (5-Minute Prep), or a sweet bite of Baked Applesauce Fritters: Easy Bakery-Style Recipe. Share gratitudes, offer a short prayer, and remind each guest of Christ’s hope. Send everyone home with a wrapped extra slice and a simple note card with your phone number and a promise to keep praying for them.
More Crowd-Pleasing Casseroles
- Creamy Cheesy Green Tomato Casserole Recipe
- Creamy Baked Corn Casserole Recipe
- Cheesy Mexican Casserole Recipe with Ground Beef
- Sweet and Savory Southern Pineapple Casserole Recipe
- Original Tater Tot Hotdish Recipe
This sausage egg and cheese casserole makes mornings simple and joyful: easy, make-ahead, and perfect for a crowd. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Easy Sausage Egg and Cheese Casserole for a Crowd
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Ingredients
- 8 ounces refrigerated crescent rolls, packaged
- 1 pound breakfast sausage
- 8 ounces cream cheese, softened to room temperature
- 1 cup cheddar cheese, shredded (to mix with sausage and cream cheese)
- 8 eggs, large
- 1 ¼ cups half and half
- 1 cup cheddar cheese, shredded (topping over eggs before baking)
- 1/2 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Prepare the Crust
- Preheat the oven to 375 degrees Fahrenheit.
- Spray a 9×13-inch baking dish with nonstick spray.
- Unroll the crescent dough and place it in the bottom of the dish. Press the seams together and push the edges slightly up the sides if there is excess dough.8 ounces refrigerated crescent rolls
- Bake for 5 minutes, then remove from the oven.
Prepare the Sausage and Cheeses
- In a large skillet over medium heat, cook and crumble the sausage breaking it into small pieces until browned.1 pound breakfast sausage
- Transfer the cooked sausage to a paper towel-lined plate to absorb extra grease.
- In a medium size bowl soften the cream cheese in the microwave if it is not room temperature.8 ounces cream cheese
- Add the cooked sausage and 1 cup of the cheddar cheese and stir until well combined.1 cup cheddar cheese
- Spread the cheese and sausage mixture over the crescent dough in the baking dish.
Prepare Egg Mixture
- In a large bowl, beat the eggs.8 eggs
- Whisk in the half and half salt, and pepper.1 ¼ cups half and half, 1/2 teaspoon salt, ¼ teaspoon ground black pepper
- Pour the egg mixture into the baking dish.
- Top with 1 cup of cheese.1 cup cheddar cheese
Bake the Casserole
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Note* If the cheese begins to brown before the bottom is done, cover lightly with a piece of foil.
- Let cool for a few minutes before serving.
Gina’s Notes and Tips
- Room Temperature: Let leftovers cool fully before covering or refrigerating.
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Wrap tightly with foil and freeze up to 3 months. Thaw overnight in the refrigerator before baking or reheating.
- Reheat: Reheat covered in a 350°F oven for 15 minutes or microwave individual servings at 50% power in 30-second intervals until warm.
