Spinach Crescent Roll Veggie Egg Casserole

Here is my favorite crescent roll veggie egg casserole, with a buttery crescent crust, savory breakfast sausage, colorful peppers and spinach, and a creamy egg and cheese filling that bakes up perfectly every time.

This breakfast casserole is my go-to recipe when we have family visiting or on busy weekday mornings when I want something hearty and filling. I love that I can prep it the night before and just pop it in the oven in the morning. Plus, my kids actually eat their veggies this way!

What Kind of Crescent Roll Should I Use?

For this casserole, you’ll want to grab a crescent roll sheet rather than the individual crescent rolls that come pre-cut into triangles. The sheet version gives you one solid piece of dough that’s perfect for lining your baking dish without any perforations or seams to worry about. You can usually find it right next to the regular crescent rolls in the refrigerated section of your grocery store – just look for the package that says “crescent dough sheet” or “seamless dough sheet.” If you can only find the regular crescent rolls, no worries – just unroll them, pinch all the seams together firmly, and you’ll have basically the same thing.

Options for Substitutions

This breakfast casserole is pretty forgiving when it comes to swaps:

• Breakfast sausage: You can easily swap this for ground turkey, chicken sausage, or bacon. If you’re going meatless, try crumbled plant-based sausage or just load up on extra veggies.
• Crescent roll sheet: This is the base of your casserole, so I’d stick with it if possible. In a pinch, you could use puff pastry, but it’ll give you a flakier, lighter texture rather than that classic crescent roll feel.
• Half-and-half: Whole milk works just fine here, or you can use heavy cream if you want it richer. For a lighter option, try 2% milk – just know your casserole will be slightly less creamy.
• Cheddar cheese: Any melty cheese works great. Try monterey jack, pepper jack for some heat, mozzarella, or a Mexican blend.
• Vegetables: Feel free to mix and match your veggies based on what you have. Mushrooms, zucchini, broccoli, or tomatoes all work well. Just make sure to cook out any excess moisture first so your casserole doesn’t get soggy.
• Fresh spinach: Frozen spinach works too – just thaw it completely and squeeze out all the water before adding it to the casserole.

Watch Out for These Mistakes While Baking

The biggest mistake with this casserole is not fully cooking the sausage and veggies before adding them to the dish, which can leave you with greasy, undercooked filling – make sure the sausage is browned through and the vegetables are softened before layering.

Another common error is forgetting to press the crescent roll dough all the way up the sides of the dish, creating gaps where the egg mixture can seep underneath and make the crust soggy instead of flaky.

Don’t skip draining any excess grease from the sausage mixture before spreading it over the crescent layer, as too much fat will prevent the eggs from setting properly and create an oily casserole.

Finally, resist the urge to cut into the casserole right away – letting it rest for 10 minutes after baking allows the eggs to firm up, making it much easier to slice into clean portions.

What to Serve With Crescent Roll Veggie Egg Casserole?

This hearty breakfast casserole is pretty filling on its own, but I love serving it with fresh fruit on the side – think sliced melon, berries, or a simple fruit salad to balance out all that savory goodness. A few strips of crispy bacon or extra breakfast sausage links work great if you’re feeding a crowd and want to bulk things up. For drinks, freshly squeezed orange juice or a strong cup of coffee are perfect companions to this dish. If you want to add something extra, hash browns or breakfast potatoes make a nice addition, especially for a weekend brunch spread.

Storage Instructions

Store: This casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with foil or plastic wrap, or transfer individual portions to airtight containers. It’s great for breakfast meal prep since you can just grab a piece and go throughout the week.

Freeze: You can freeze this casserole for up to 2 months, either as a whole or in individual portions. Let it cool completely first, then wrap it tightly in plastic wrap and foil. Individual portions are super handy for quick breakfasts.

Reheat: Warm up refrigerated pieces in the microwave for about 1-2 minutes, or pop them in a 350°F oven for 10-15 minutes until heated through. If reheating from frozen, thaw it overnight in the fridge first, or add a few extra minutes to your reheating time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2600
• Protein: 100-115 g
• Fat: 170-190 g
• Carbohydrates: 85-100 g

Ingredients

For the filling:

• 1/2 cup onion (diced into 1/4-inch pieces)
• 1/2 cup red bell pepper (diced into 1/4-inch pieces)
• 1 lb breakfast sausage (or any pork breakfast sausage)
• 2 garlic cloves (finely minced)
• 2 cups fresh spinach (roughly chopped)
• 8 oz crescent roll sheet (I use Pillsbury)

For the egg custard:

• 1/2 tsp black pepper (freshly ground preferred for more flavor)
• 1 cup shredded cheddar cheese (freshly shredded preferred for better melting)
• 3/4 cup half-and-half (makes it extra creamy and rich)
• 1/2 tsp salt
• 10 large eggs (room temperature for better mixing)

For the garnish (optional):

• 2 tbsp green onion (optional, adds a fresh finish)

Step 1: Prepare the Oven and Mise en Place

• 9×13 inch baking dish
• 1/2 cup onion
• 1/2 cup red bell pepper
• 2 garlic cloves
• 2 cups fresh spinach
• 8 oz crescent roll sheet

Preheat your oven to 400°F and grease a 9×13 inch baking dish with butter or cooking spray.

While the oven heats, prepare all your ingredients: dice the onion and red bell pepper into 1/4-inch pieces, finely mince the garlic, roughly chop the spinach, and have the crescent roll sheet ready at room temperature for easier unrolling.

Step 2: Cook the Sausage and Vegetables

• 1 lb breakfast sausage
• 1/2 cup onion
• 1/2 cup red bell pepper
• 2 garlic cloves

Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it into small crumbles as it cooks for 3-4 minutes until it’s mostly browned and no pink remains.

Add the diced onion, red bell pepper, and minced garlic, then cook for another 5 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

I like to cook the vegetables until they’re just softened but still have a slight texture—this keeps them from becoming mushy in the casserole.

Step 3: Finish the Filling and Layer the Casserole

• 2 cups fresh spinach
• sausage and vegetable mixture from Step 2
• 8 oz crescent roll sheet
• 1/2 cup shredded cheddar cheese

Remove the skillet from heat and stir in the chopped spinach, allowing it to wilt slightly from the residual heat of the sausage mixture.

Unroll the crescent roll sheet into your prepared baking dish, pressing it gently to cover the bottom and sides evenly.

Sprinkle 1/2 cup of the shredded cheddar cheese over the crescent layer, then spread the sausage and vegetable mixture evenly over the cheese.

Step 4: Prepare the Egg Custard and Assemble

• 10 large eggs
• 3/4 cup half-and-half
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese

In a large bowl, whisk together the room-temperature eggs, half-and-half, salt, and freshly ground black pepper until well combined and slightly frothy.

This creates a smooth, creamy custard that will cook evenly throughout the casserole.

Pour the egg mixture over the sausage layer, then sprinkle the remaining 1/2 cup of cheddar cheese on top.

I recommend using freshly shredded cheese rather than pre-shredded, as it melts more smoothly and creates a better texture.

Step 5: Bake and Finish

• assembled casserole from Step 4
• 2 tbsp green onion

Place the casserole in your preheated 400°F oven and bake for 40-45 minutes, until the egg mixture is set but still slightly jiggly in the very center when gently shaken—it will continue to cook slightly as it cools.

The top should be golden brown and a knife inserted near the center should come out clean or with just a tiny bit of custard clinging to it.

Let the casserole rest for 5 minutes before serving, and garnish with the optional green onions if desired for a fresh, bright finish.

Spinach Crescent Roll Veggie Egg Casserole

Delicious Spinach Crescent Roll Veggie Egg Casserole recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 8 servings

Calories 2450 kcal

Ingredients

  

For the filling:

• 1/2 cup onion (diced into 1/4-inch pieces)
• 1/2 cup red bell pepper (diced into 1/4-inch pieces)
• 1 lb breakfast sausage (or any pork breakfast sausage)
• 2 garlic cloves (finely minced)
• 2 cups fresh spinach (roughly chopped)
• 8 oz crescent roll sheet (I use Pillsbury)

For the egg custard:

• 1/2 tsp black pepper (freshly ground preferred for more flavor)
• 1 cup shredded cheddar cheese (freshly shredded preferred for better melting)
• 3/4 cup half-and-half (makes it extra creamy and rich)
• 1/2 tsp salt
• 10 large eggs (room temperature for better mixing)

For the garnish (optional):

• 2 tbsp green onion (optional, adds a fresh finish)

Instructions

 

• Preheat your oven to 400°F and grease a 9x13 inch baking dish with butter or cooking spray. While the oven heats, prepare all your ingredients: dice the onion and red bell pepper into 1/4-inch pieces, finely mince the garlic, roughly chop the spinach, and have the crescent roll sheet ready at room temperature for easier unrolling.
• Heat a large skillet over medium-high heat and add the breakfast sausage, breaking it into small crumbles as it cooks for 3-4 minutes until it's mostly browned and no pink remains. Add the diced onion, red bell pepper, and minced garlic, then cook for another 5 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together. I like to cook the vegetables until they're just softened but still have a slight texture—this keeps them from becoming mushy in the casserole.
• Remove the skillet from heat and stir in the chopped spinach, allowing it to wilt slightly from the residual heat of the sausage mixture. Unroll the crescent roll sheet into your prepared baking dish, pressing it gently to cover the bottom and sides evenly. Sprinkle 1/2 cup of the shredded cheddar cheese over the crescent layer, then spread the sausage and vegetable mixture evenly over the cheese.
• In a large bowl, whisk together the room-temperature eggs, half-and-half, salt, and freshly ground black pepper until well combined and slightly frothy. This creates a smooth, creamy custard that will cook evenly throughout the casserole. Pour the egg mixture over the sausage layer, then sprinkle the remaining 1/2 cup of cheddar cheese on top. I recommend using freshly shredded cheese rather than pre-shredded, as it melts more smoothly and creates a better texture.
• Place the casserole in your preheated 400°F oven and bake for 40-45 minutes, until the egg mixture is set but still slightly jiggly in the very center when gently shaken—it will continue to cook slightly as it cools. The top should be golden brown and a knife inserted near the center should come out clean or with just a tiny bit of custard clinging to it. Let the casserole rest for 5 minutes before serving, and garnish with the optional green onions if desired for a fresh, bright finish.