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Easy Breakfast Bake

This easy casserole can even be made a day ahead. It has wonderful flavor with the sausage, cheese, and Musselman’s Apple Butter.

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  • 1 pound breakfast sausage
  • 2 packages refrigerated crescent rolls
  • 7 eggs
  • ½ cup milk
  • ¾ cup MUSSELMAN’S® Apple Butter
  • 1/2 cup sharp chedder cheese, shredded


  1. Step 1
    Preheat oven to 375°F. Lightly spray a 3-quart casserole dish (or a 13 x 9 pan) with nonstick cooking spray.

  2. Step 2
    Brown the sausage in a skillet and crumble it as it cooks. Remove to a paper towel to drain any excess grease.

  3. Step 3
    Roll up crescent rolls according to your package instructions and line them up in the casserole dish. (It is okay if they touch)

  4. Step 4
    Whisk together eggs, milk, apple butter and cheese.

  5. Step 5
    Scatter the cooked sausage over the top of the crescent rolls in the dish. Pour egg mixture over the top.

  6. Step 6
    Bake for 35-40 minutes or until the eggs have completely set in the center.

Tip: Prepare the entire recipe the night before. Cover with plastic wrap and refrigerate. The next morning, remove the plastic wrap and bake.

What others are saying about this recipe

  1. Teresa Sweatman says:

    Looks good

    1. Musselman's says:

      🙂 Enjoy!

  2. Lori Matlak says:

    I made this this morning for breakfast. It was fantastic! Thank you guys!

  3. Bonnie Phipps says:

    Looks yummy 😋 If I were to make a half-size portion, would I need to adjust bake-time.

    1. Musselman's says:

      The bake time is based on the thickness in the casserole dish/ pan. If you make a smaller portion just make sure the eggs have completely set in the center. (The sausage is pre-cooked.)

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