Crescent Roll Breakfast Casserole
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This Crescent Roll Breakfast Casserole is made with vegan eggs & vegan sausage. Perfect vegan breakfast casserole to serve a crowd!
With the holidays here, and family & friends visiting, this Crescent Roll Breakfast Casserole is coming at the perfect time. It is simple to make ahead of time and feeds a crowd. You can also make this for meal prep and have breakfast ready for the week. This family-friendly vegan breakfast is a must make!
Step One: Cook the Vegan Sausage
Pre-cooking the vegan breakfast sausage helps it brown and get a nice crispiness to it before going in the casserole. I used Beyond Meat breakfast sausage, but use whatever is your favorite!
Heat some oil in a skillet over medium heat. Add diced onion, garlic, jalapeño & some dry seasonings. Cook down for 2 minutes. Add the vegan sausage and cook for another 5 more minutes, or until slightly browned and cooked through. Set aside to cool for a couple of minutes.
Step Two: Make the Egg Mixture
The egg mixture is a simple mix of Just Egg, vegan cream cheese and non-dairy milk. Add everything to a bowl and whisk until combined.
I like to use Kite Hill cream cheese and oat milk for this recipe.
Add the veggies & sausage to the egg mixture and mix to combine. Set aside.
Step Three: Roll it Up
Next, we need to prep the crescent rolls. I got my crescent rolls at Trader Joe’s. And most brands are actually vegan – just be sure to check the label!
Crescent rolls come pre-cut in triangles. So, just pop them out of the can, unroll the dough and break them apart at the perforated edges.
Add a small amount of vegan cream cheese to each triangle and spread it out. Roll up each triangle and now, we assemble.
Step Four: Assemble & Bake
Grease a 9×13 baking dish and place the crescent rolls in it in 2 rows of 8.
Pour the egg and sausage mixture over the crescent rolls. The crescent rolls should naturally float to the top, but if they don’t, give them a gentle wiggle so they come to the top. This will help you get that crispy top when you bake them.
I also like to make sure the vegan sausage is evenly distributed so that each piece has some.
Pop the casserole in the oven for 40-45 minutes, or until the eggs are set and the top is browned.
Step Five: Serve
Take the casserole out of the oven and allow it to rest for 5 minutes. This will help everything set in place.
I like to top mine with chopped chives, but you could also do parsley.
Cut the casserole into 8 pieces, spoon them onto plates and dig in. Eat this as is or serve with some hot sauce for a little kick!
Tips & Tricks
If sensitive to heat, remove the ribs and seeds from the jalapeño or omit it.
Most crescent roll dough is vegan-friendly, but always check the label to be sure.
I used Beyond Meat breakfast sausage. If frozen, allow it to thaw slightly so you can cut it into-bite-sized pieces before adding it to the skillet.
You can prep this ahead of time – just follow the steps up until baking. Place in the fridge until ready to bake.
Need more recipe inspo? Check these out:
Crescent Roll Breakfast Casserole
Ingredients
- 1 tablespoon avocado oil
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 jalapeño diced, optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 8 ounces vegan breakfast sausage cut in bite-sized pieces, I used Beyond Meat
- 16 ounces Just egg
- 1 cup non-dairy milk I used oat milk
- 8 ounces vegan cream cheese separated, I used Kite Hill
- 2 cans crescent dough I used Trader Joe's
- chives optional, for serving
Equipment
Instructions
- Preheat the oven to 375 degrees and grease a 9×13 baking dish.
- Heat the oil in a skillet over medium heat. Add the onion, garlic, jalapeño & dry seasonings. Cook down for 2 minutes. Add the vegan sausage and cook for 5 more minutes, or until slightly browned and cooked through. Set aside to cool for a couple of minutes.
- Add the eggs, milk and 4 ounces of cream cheese to a bowl and whisk until combined. Pour everything from the skillet into the egg mixture and set aside.
- Unroll the crescent rolls into the pre-cut triangles. Using the rest of the cream cheese, spread a small amount on each triangle and roll them up.
- Place the finished crescent rolls in the prepared baking dish in 2 rows of 8. Pour the egg & sausage mixture over the crescent rolls (see notes). Place in the oven (on the center rack) for 40-45 minutes, or until the eggs are cooked through – add foil if the crescent rolls start to brown too quickly. I added foil at about 30 minutes.
- Remove from the oven, allow to set for 5 minutes. Top with chives, cut into 8 pieces and serve.
Video
Notes
- If sensitive to heat, remove the ribs and seeds from the jalapeño or omit it.
- Most crescent roll dough is vegan-friendly, but always check the label to be sure.
- I used Beyond Meat breakfast sausage. If frozen, allow it to thaw slightly so you can cut it into-bite-sized pieces before adding it to the skillet.
- When you pour the egg mixture over the rolls, they should naturally float to the top. If they don’t, just give them a gently wiggle so they come to the top – this will help you get that crispy top. Also be sure to spread the sausage out to make sure each piece will get some.
- You can prep this ahead of time – just follow the steps up until baking. Place in the fridge until ready to bake.
This is delicious! Made it this morning for Easter breakfast and everyone loved it!! Thank you for sharing!
Delicious, easy to make, and so homey! Appreciate this recipe!
Thanks so much Amy!
Could I omit the cream cheese? Would it taste totally differently?
You could. It will still be good because the crescent rolls are super buttery!
My cousin in law made this and I had to get the recipe. I loved it!!!
Thanks so much Melissa! So glad you loved it!
Can you sub the just egg for blended silken
Tofu?
I haven’t tried it, so I don’t have any measurements or baking recs. But I assume it would work.