Holiday Crescent Roll Breakfast Casserole (2024)

This post may contain affiliate links. Please read my disclosure policy.

About This Recipe

This Holiday Crescent Roll Breakfast Bake is the best recipes for any morning! It’s cheesy, savory and has the best doughy, crust.

Even though this breakfast bake is perfect for holidays or Sunday brunch it also makes a great option for meal prep! Make a big batch at the beginning of the week, store in the fridge, and reheat when ready to eat.

Born from my original Upside Down Egg White Pizza recipe, this holiday edition is seriously one of my new favorites! Or if you’re looking for more fun flavors try mySausage Gravy Breakfast Casserole or Spinach, Mushroom, and Goat Cheese Egg White Pizza!

• Crescent rolls – Reduced fat, regular or a crescent roll dough sheet all work! If you’re looking for a gluten-free option, several people have had great luck with this mix! Or you can make your own homemade like this gluten-free crescent roll recipe here! A little extra work but definitely worth it!
• Breakfast sausage – I used lean turkey breakfast sausage. Regular pork sausage would also work and you could also do bacon or chopped ham if you wanted.
• Eggs
• Egg whites – I used a mixture of eggs and egg whites to bring the fat down some and honestly everyone I served this to wasn’t able to taste a difference. But you wanted you could omit the egg whites and just use all eggs instead.
• Milk – I used unsweetened almond milk because that’s usually the milk we have on hand. But any regular or non-dairy milk or choice works here. Just make sure it’s plain and not vanilla flavored!
• Ranch seasoning mix- I love ranch seasoning mix and the flavor it brings!! Especially when you pair it with crescent rolls! But you could also use a mixture of onion powder, garlic powder, and salt!
• Black pepper
• Shredded cheese – I used a low fat sharp cheddar cheese and Monterey Jack cheese for this recipe. I wanted to combine a sharper cheese with a more mellow cheese. The Monterey Jack cheese can easily be replaced with mozzarella for the same effect. But technically speaking I don’t think you can go wrong with any shredded cheese here!

• Increase the protein:Add more egg whites to the casserole or serve alongside egg whites or eggs. Or you can add more turkey sausage (or serve alongside more turkey sausage).
• Decrease the fat:Use reduced-fat cheddar cheese, or use less cheese. Using reduced-fat crescent dough sheets will also lighten this up a smidge. You could also use all egg whites instead.
• Change up the protein:Instead of turkey sausage, you can use chicken sausage, pork sausage, diced ham or crispy bacon!
• Add vegetables:By all means, pile the veggies on top! A great way to get some extra fiber in. Diced green pepper, red bell pepper, green onions, spinach, really anything goes!
• Change up the cheese:Cheddar and Monterey Jack go amazing with turkey sausage, but feel free to get creative here! Mozzarella cheese or white cheddar cheese would also be AMAZING!

How To Make

The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!

1. Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish or casserole dish with non-stick cooking spray. Open crescent rolls and place along the bottom of the dish. Press down to spread and even out along the bottom and part of the sides of the dish. Try to seal the seams as much as possible. Then bake for 5 minutes.

2. In a large skillet, cook sausage, crumbling as you go, until no longer pink.

3. Meanwhile, in a large bowl, whisk together the eggs and egg whites.

4. Then whisk in the milk, ranch seasoning mix (or onion powder, garlic powder and salt) and black pepper.

5. Spread the sausage evenly over the dough, then sprinkle half of each cheese over top.

6. Pour the egg mixture over the sausage then sprinkle with the remaining shredded cheese.

7. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.

8. Top with hot sauce, ketchup or mustard and enjoy!

Store leftover crescent roll breakfast bakein an airtight container or with plastic wrap or aluminum foil in the fridge for up to 5-6 days.