Kitchen notes · a little help before you start
Egg & Sausage Breakfast Bake
A warm square of this breakfast bake is a pleasant way to start the day, especially when sausage and cheddar sound better than anything in a cereal bowl. The soft crescent-roll base makes it feel like breakfast and a little bread basket all in one.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 8
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Breakfast · Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Pinch the dough well
After unrolling the crescent rolls, press the seams together so the base acts like one sheet. That helps keep the eggs from slipping straight through before the bake sets.
2. Drain the sausage
Let the cooked sausage sit on paper towels before it goes into the pan. It keeps extra grease from soaking into the crescent roll layer underneath.
3. Look for set eggs
The bake is ready when the edges are brown and the eggs no longer look loose in the center. Give it the full visual check before you pull it from the oven.
Get to know the ingredients
Breakfast sausage
Crumble the sausage as it cooks so it spreads evenly over the crescent roll base. Bigger chunks can make the layers harder to cut cleanly later.
Crescent rolls
Use the tube of crescent rolls as the pastry layer, then pinch the seams into one large piece in the pan. It should cover the bottom before the sausage goes on.
Whisked eggs
The eggs are whisked first, then mixed with milk and seasonings before pouring. That little order matters because it helps the garlic powder, salt, and pepper blend through the bake.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Egg & Sausage Breakfast Bake
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cut it after baking
Once the eggs are set and the browned edges tell you it is done, take the pan out and cut the bake into squares. Serving it this way keeps the crescent base, sausage, cheese, and egg together in each piece.
A little more help as you go
Layer before pouring
Build the pan in order: crescent roll base, cooked sausage, shredded cheddar, then the egg mixture. Pouring the eggs last lets them settle through the sausage and cheese as the bake cooks.
Season the eggs in the bowl
Add the garlic powder, salt, and pepper to the eggs and milk before anything goes into the pan. It is much easier to season evenly while the mixture is still in the bowl.
A few questions you might have
Do I cook the sausage before adding it to the bake?
Yes. Crumble it in a skillet, cook it until done, then drain it on paper towels before layering it over the crescent rolls.
Should the crescent rolls stay as separate triangles?
No. Unroll them in the pan and pinch the seams together to make one large pastry layer before adding the sausage.
Where does the cheese go?
Sprinkle the cooked sausage over the crescent roll layer first, then add the shredded cheddar on top before pouring in the egg mixture.
How do I know the breakfast bake is done?
Bake it until the edges are brown and the eggs are set. If the middle still looks loose, it needs a little longer within the recipe's bake window.
Do I season the pan or the egg mixture?
Season the egg mixture in the bowl. Whisk the eggs, then mix in the milk, garlic powder, salt, and pepper before pouring it over the sausage and cheese.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: asouthernsoul.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
