Crescent Roll Sausage Breakfast Bake
Prep time
Cook time
Total time
Your favorite breakfast foods all wrapped up in buttery crescent roll goodness and topped with melted cheese. Perfect for Christmas morning. To save time you can prep it the night before, see post for details.
Recipe type: Breakfast Bake
Cuisine: Breakfast
Serves: 8 servings
  • 2 packages refrigerated crescent rolls
  • 1 lb breakfast sausage (don't get links or precooked sausage)
  • 8 ounces cream cheese
  • 7 eggs
  • ⅓ cup milk
  • salt and pepper
  • 1 cup shredded cheddar cheese
  • Garnish with green onions if desired
  1. Preheat oven to 350 degrees
  2. Brown sausage in medium frying pan, once sausage is completely cooked, I like it nice and browned, turn off heat and mix in cream cheese until evenly distributed
  3. Whisk together, eggs, milk and salt and pepper. Scramble the eggs in a frying pan on the stove top or to save time cook them in the microwave.
  4. **If cooking eggs in the microwave use a glass dish or bowl and cook for 3 minutes, stop and stir, if still wet, cook in 30-60 second intervals, stopping to stir in between each one until eggs are completely cooked.
  5. Open crescent rolls and place 4 triangles together (making a long rectangle) on a baking sheet. Press out the perforated holes to seal as one piece. You want to fit two bakes on one sheet so make sure you are leaving space for both.
  6. Repeat with 4 more triangles, so you have to large side by side rectangles of crescent dough.
  7. Evenly divided eggs and spread them on the two rectangles. Next divide the sausage mixture and put it on top of the eggs, evenly. I found the easiest way to do this was by the spoonful, because spreading is a bit difficult with the mixture.
  8. Open remaining tube of crescent rolls and use 4 triangles to make a large rectangle to top the sausage mixture. Press edges and seal.
  9. Bake at 350 for 20-25 minutes, Sprinkle with cheese during the last 3-5 minutes of cooking time.
  10. Garnish with sliced green onions if desired and serve.
Recipe by Real Life Dinner at