Sausage Breakfast Casserole is filled with all your favorite breakfast ingredients: sausage, tater tots, eggs, cheese and more!
Meg here with another recipe to share this month, Sausage Breakfast Casserole. We are big fans of breakfast recipes at my house and I hope you feel the same.
I am all for breakfast food at any time of the day. How do you all feel about breakfast for dinner? We partake in it often at my house because it makes everyone happy and when that happens you just have to go with it.
Breakfast casserole is definitely one of my go-to options when I need an easy, filling option for breakfast or dinner.
Sausage Breakfast Casserole is EASY
Let’s talk about how easy this casserole is to make. The most work you put into the prep is cooking the sausage to brown, crispy perfection. And the great thing is you can prep all the remaining ingredients while the sausage is cooking.
So that means, you only need about 15 minutes to put this casserole together. Major win.
Ingredients for Breakfast Casserole Recipes
This casserole is filled with all lot of delicious breakfast ingredients, and it’s just so good.
First, a layer of flaky crescent dough. I mean, it can’t be bad if it starts with bread. Am I right?!
I love using the crescent sheets in the tube but if your store doesn’t carry them, simply press together the seams of crescent rolls into the bottom of the baking dish.
Next up is of course breakfast sausage which adds lots of bulk to the casserole.
When I tested the recipe, I tried it the first time with regular ‘ole breakfast sausage and it was delicious. The second time I went with spicy and I loved it even more. I think maple would be crazy good too.
So, the moral of this story is, use your favorite variety of sausage. All options are great choices.
I think my favorite addition to this casserole is the mini tater tots. First, because mini things are so dang cute and always seem to taste better.
Second, because they add that yummy, starchy potato goodness. I like that there’s bigger chunks of potato rather than the usual shredded hash brown option. Again, if you can’t find the mini version at your store, regularly sized tater tots will work too.
Eggs and Cheese
And like any good breakfast casserole, there’s a healthy amount of eggs and cheese to round it all out. Because it just can’t be casserole without cheese.
My cooking mantra is all about taking simple, easy to find ingredients and turning them into something different and special and this casserole is the epitome of that stance.
Feed a Crowd
This recipe makes a big, hearty 13×9 pan full of breakfast casserole so you can feed a decent sized crowd with this one.
Now that the holidays are upon us, I love casseroles like this for holiday mornings because they’ll keep your crew full until the big meal.
Another big selling point is that it doesn’t take much work to put together in the morning since the last thing you need on a holiday is more food prep.
Make Ahead Casserole, for Overnight?
You could even cook the sausage and whisk up the eggs the night before so all you would have to do in the morning is a quick assembly.
Whether you’re having a big holiday breakfast, a simple weeknight meal or brunch with your friends, this Sausage Breakfast Casserole is a great main dish option.
Sausage Breakfast Casserole
- 1 lb. breakfast sausage
- 1 8 oz. tube crescent dough sheets (or crescent dough rolls with seams pressed together)
- 2 cups mini tater tots (or regular tater tots cut in half)
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk (2% or whole preferably)
- 9 large eggs
- 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- Preheat oven to 350 degrees. Heat a large skillet over medium heat. Crumble the sausage into the hot skillet and cook until browned and crispy. Drain fat.
- Meanwhile, spray a 13x9 baking dish with nonstick spray. Press crescent dough into the bottom of the prepared dish. Sprinkle tater tots and cooked sausage over the dough. Sprinkle with cheese.
- In a bowl, whisk together the eggs, milk, salt and pepper. Pour over the sausage mixture.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 25-30 minutes, until cooked through and slightly browned.
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