Egg and Sausage Crescent Roll Breakfast Casserole

The school year has officially started in my part of town of the Atlanta area, and I’m legit excited. Not because the kids will be back in school, but because I’m ready to have our lives back on a schedule and in order. I admit it. I’m that parent who completely bends the rules during school breaks. I guess, I just want to give our children the break from school that I enjoyed as a kid. But now, we’re saying good-bye to sleeping pass noon, eating whatever our hearts desire, pool days everyday, staying up late, and so on.

So, to help us seamlessly get back into the routine of the school year, I had to get back into the habit of making meals that are easy, delicious, and serve well for multiple days. One of those recipes thats on the rooster this year is my Egg and Sausage Crescent Roll Breakfast Casserole. I add peppers and green onions and a bit of tobasco to add a sante fe vibe. But if you prefer to keep it nice and simple, this casserole taste just as delish without the peppers and onions.

Toppings

Like I mentioned, this recipe taste pretty good as is. But if you’re eating it for multiple days in a row, you may want to add different toppings to change the taste just a tad. Here are some of the toppings that I’ve tried that aren’t too bad at all:

Hot Sauce
A little sour cream or plain greek yogurt on top
Ketchup
Jalepeno Peppers
Salsa

Does this Egg and Sausage Crescent Roll Breakfast Casserole freeze well?

Hate to let you down, but the answer is no. I’ve tried it, and it just isn’t the same. The dough gets a little too soggy for my liking and its really hard to restore back to its original flaky texture. How ever, it does well in the fridge for up to about 3 days. I like to reheat mine in the oven for a few minutes, or the air fryer. But it’s not too bad reheated in the microwave either.

If you enjoy this recipe, then I am pretty sure you’ll enjoy my Tater Tot Breakfast Casserole. It’s one of my most popular recipes. Once you try it, you’ll know exactly why!