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Grandma Mack’s Breakfast Casserole


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  • 1 - 8 oz. package refrigerated crescent roll dough or Pillsbury seamless crescent dough
  • 2 - cups breakfast sausage, cooked and crumbled or fully cooked chopped ham
  • 6 - eggs, beaten
  • 1/2 - cup milk
  • dash of salt and pepper
  • 2 - cups frozen hash brown potatoes, thawed
  • 2 - cups Cheddar or Monetary Jack Cheese, shredded



Step 1

Let cool and cut into squares.

Arrange the crescent rolls on the bottom of a 13 x 9 x 2-inch baking pan making sure to seal the seams or use seamless crescent roll dough.

Place the cooked sausage or ham on top of the crescent rolls. In a separate bowl beat the eggs and milk together; set aside.

Layer the hash browns over the meat, season with salt & pepper then pour the egg mixture over the hash browns.

Top with cheese. Bake at 375° for 30 minutes.

Serves: 8.

Cook's Note: Make sure to press the rolls together at the seams after unrolling the dough or use seamless crescent roll dough. If cutting the recipe in half use a 8 x 8 inch pan. You will have two crescent triangles left over. Use 3 eggs cut the milk to 1/4 cup. Use the same amount of sausage, hash browns and 1 1/2 cups cheese.

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