Featured Image - Weekend Brunch Casserole

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I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with chopped ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious.

Serving a Piece of Brunch Casserole on Mount Clemens Mildred Dishes

As with so many recipes that have been well-used, this casserole has been tweaked through the years to suite our tastes. It is wonderful and certainly a family favorite.

Weekend Brunch Casserole with Chunks of HamUsually, I prepare this dish with ground pork sausage, but you may use cubed ham as well.

To make preparation even easier, go ahead and brown the sausage and grate the cheese the night before. Then come morning, all you have to do is assemble the dish and pop it in the oven.

More Egg Dishes to Try

Ingredients for Weekend Brunch Casserole

(See the full recipe at the bottom of this post.)

  • ground pork sausage or chopped ham
  • refrigerated crescent dinner rolls
  • large eggs
  • mozzarella cheese
  • whole milk
  • sweet onion
  • dried parsley
  • kosher salt
  • freshly ground black pepper
Preparing the Casserole with Chopped Ham and Egg Mixture
If desired, you may use ham instead of sausage.
Grate Cheese - Line Pan with Crescent Roll Dough - Crack Eggs into Large Bowl
Use unperforated crescent rolls if you can find them.
Tips

Tips on Making this Casserole

  • I have used both ground sausage or chopped ham for this recipe. Both are very good. If using ground sausage, I always shop for the lowest fat option I can find. (I like William’s Country Sausage, which has 11 grams of fat. With this brand, you don’t sacrifice any flavor, and it’s not necessary to drain the fat after cooking. A real plus!)
  • If using chopped ham, I like to buy precooked ham pieces, such as Farmland’s Smoked Spiral Ham Slices and Pieces. Simply chop into bite-size pieces and place in your casserole. No need to cook the ham as it’s ready to go
  • With this recipe, I like mozzarella best, but I’ve also used Swiss or Monterey Jack. I always recommend buying chunk cheese and grating it yourself.
  • On occasion, I’ve found crescent rolls that are not perforated. This type is perfect for this dish. If you can find it, go for it. It will save you the effort of pinching the seams together.

Instructions for Making This Recipe

Ingredients for this RecipePreheat oven to 425°F. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

Crumble and cook the pork sausage in a medium skillet over medium high heat until browned. Drain the grease. If using precooked ham, chop into bite-sized pieces.

Using a medium or course grater, shred the mozzarella cheese. With a sharp knife on a cutting board, mince the sweet onion.

Assemble the Casserole

Line Baking Dish with Crescent Roll Dough and Sprinkle with Browned SausageLine the bottom of a greased 13×9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with browned sausage or chopped ham.

Sprinkle Grated Cheese over the Meat, Followed by the Egg MixtureSprinkle the grated cheese over the sausage.

In a medium bowl, combine large eggs, whole milk, minced onion, dried parsley, kosher salt and freshly ground black pepper. Mix together until well blended.

Season Dish with More ParsleyPour egg mixture over the cheese. If desired, sprinkle 1/2 – 1 teaspoon additional dried parsley over the dish.

Bake in preheated oven for 25-30 minutes or until the middle is completely set and no longer jiggly. If the casserole is getting too brown on top, you may cover with aluminum foil toward the end of the baking time. Remove from oven, and allow to set for 5 minutes before cutting into squares.

Serve hot with your favorite salsa. You may cover and refrigerate any leftovers. This recipe will serve 6-8 people.

Make this Weekend Brunch Casserole for your family, or take it to your next Mother’s Day Brunch. I like to serve fresh fruit and muffins or scones with this dish such as Fresh Fruit Cocktail Salad  and Mixed Berry Scones.

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Featured Image - Weekend Brunch Casserole

Weekend Brunch Casserole

Weekend Brunch Casserole is lined with a crescent roll crust and topped with pork sausage, eggs, and mozzarella cheese. Simple and delicious. I have been serving this recipe to our family for years. It is wonderful and certainly a family favorite. 
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 8

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

  • 1 pound ground pork sausage (or chopped ham)
  • 8 oz refrigerated crescent dinner rolls
  • 8 large eggs (beaten)
  • 2 cups shredded mozzarella cheese
  • 3/4 cups whole milk
  • 1/3 cup chopped sweet onion
  • 1 teaspoon dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat oven to 425℉. Gather ingredients so you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Grate mozzarella cheese with a regular or course grater. Mince sweet onion.
  • I've made this recipe with both chopped ham or cooked bulk sausage. Both are very good. If using ham, I like to buy thick precooked ham pieces (Farmland Smoked Spiral Ham Pieces) and chop them into smaller bites.
    If using bulk sausage, crumble and cook the sausage in a medium skillet over medium high heat until browned. Drain grease.

Assemble the Casserole

  • Line the bottom of a greased 13×9 inch baking dish with crescent roll dough, firmly pressing perforations to seal.
  • Sprinkle with browned sausage or chopped ham. Next, sprinkle the grated cheese over the sausage.
  • In a medium bowl, combine the large eggs, whole milk, minced onion, dried parsley, kosher salt, and freshly ground black pepper. Stir until well blended. Pour egg mixture over the cheese and sausage.
  • Bake 25-30 minutes or until set in the center. Let stand 5 minutes before cutting into squares.
  • Serve hot with your favorite salsa. You may cover and refrigerate any leftovers. Serves 8.

Nutrition

Calories: 332kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1363mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 2mg

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Recipe Rating




4 Comments

  1. 5 stars
    This is a such a great recipe for a family breakfast or brunch, and it keeps really well throughout the week if you’re just making it for yourself, we will get breakfast for almost a whole week!