Texas Breakfast Casserole

Texas Breakfast Casserole

(8 servings)    Printable Version
  • 1 can refrigerated crescent rolls
  • 1 pound sausage - cooked and and crumbled
  • fresh mushrooms - sliced
  • 3/4 pound Monterey Jack or Cheddar cheese - grated
  • 6 large eggs - beaten
  • 1 can cream of onion soup
This casserole was easy to make, really tasty and very filling. I followed the directions as submitted, except that I used Cream of Mushroom soup instead of Cream of Onion. I searched two grocery stores for Cream of Onion soup and came up empty. The thing I found most interesting about this recipe was how the crescent roll crust crept up the sides of the pan while cooking - creating a complete crust instead of just a bottom layer. Final Verdict: Texas-sized satisfaction for a Texas-sized appetite. (This recipe was submitted in 2003. It was tested and photographed in April 2014.)

Texas Breakfast Casserole

How To Make A Texas Breakfast Casserole

Line a 13 x 9 inch Pyrex dish with the rolls, sealing perforations. Cover with sausage (drained of excess grease), mushrooms and half of the cheese. Mix eggs with the soup and pour over the casserole.

Sprinkle remaining cheese on top. Chill overnight.

Bake at 350 degrees for 1 hour.

Note: For variation, you can use cooked and crumbled bacon or bite-sized pieces of ham instead of sausage.

Texas Breakfast Casserole

Cooking Notes From Mr Breakfast:

For the crescent rolls, you unroll each roll and line the bottom of the pan with strips of dough. I used an 8 ounce tube which lined the bottom and also ran up the sides about 3/4 inch.

I found the 4 sliced large button mushrooms made one layer of fresh mushrooms.

In my neighborhood, cream of onion soup is hard to find. Cream of mushroom, cream of chicken and cream of celery all add unique, delicious flavors if you're unable to find cream of onion.

Serving of Texas Breakfast Casserole

Serving of Texas Breakfast Casserole

Yee ha! Howdy pardner, I hope you've got a big case of the hungries. This easy-to-make casserole is meant to satisfy big appetites.

Mr Breakfast would like to thank holli for this recipe.

Comments About This Recipe
What do you think of Texas Breakfast Casserole?
Overall Average Rating = 5 (out of 5)
Based on 6 votes.

From Cutie
Rating (out of 5):  

I make this on Christmas Eve every year and put it in the oven on Christmas morning. Super delicious!

Comment submitted: 12/22/2015 (#19712)

From marla

I wonder if the casserole is dry since there is no addition of milk as in other similar casseroles? Also, can you use fresh crescent rolls instead of the canned type?

Comment submitted: 4/20/2015 (#19375)

From KayBradley
Rating (out of 5):  

We make this all the time. It's a big family favorite. But we use both sausage and crumbled up bacon. And like the other person said, cream of mushroom soup works really good.

Comment submitted: 9/27/2012 (#14467)

From Choppy
Rating (out of 5):  

I've made this before with cream of mushroom soup and it's a winner. Really easy to make too.

Comment submitted: 1/28/2010 (#9555)

From Sue
Rating (out of 5):  

I took this to an early college football game as a tailgate dish, brought it in to work as a holiday breakfast treat and it was perfect for New Year's breakfast since all required in the morning is to pop it in the oven. It was a hit every time!

Comment submitted: 1/4/2008 (#4311)

Official Member: Team BreakfastFrom romer420 (Team Breakfast Member)
Rating (out of 5):  

It was FANTASTIC! I did however alter it by using buffalo meat instead of sausage. And instead of cream of onion soup, I used Cream of mushroom. I also added sundried tomatoes to the mix. Then served it with mimosa (orange juice and champaign mixed together). Everyone LOVED IT:)

Comment submitted: 8/29/2007 (#3469)

Official Member: Team BreakfastFrom romer424 (Team Breakfast Member)
Rating (out of 5):  

My family loved it!!! This is one for the family recipe book:)

Comment submitted: 5/11/2007 (#2375)

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