Skip to Content

Chicken Sausage Breakfast Skillet Casserole

This breakfast skillet casserole combines a healthier chicken breakfast sausage with egg whites, cheddar cheese, and reduced fat crescent rolls to create a delicious, lower calorie breakfast option. Other than the seasoning for the chicken sausage, you’ll only need 5 ingredients. And this recipe is not only simple, it’s great reheated, making it a great breakfast meal prep recipe!

This breakfast skillet casserole combines a healthier chicken breakfast sausage with egg whites, cheddar cheese, and reduced fat crescent rolls to create a delicious, lower calorie breakfast option. It’s super easy to make and is great reheated, making it perfect for breakfast meal prep!

Breakfast Skillet Casserole Recipe Walkthrough

I’ll run you through the recipe below and cover ingredient modifications as we go. You can find the full printable recipe card at the bottom of this post.

How to Make the Chicken Sausage

This breakfast casserole uses my tried and true breakfast sausage seasoning that I’ve used for homemade chicken breakfast sausage patties and chicken sausage cheese balls. It’s a simple blend of spices that you probably have in your pantry.

chicken breakfast sausage seasoning

Mix the spices and toss some ground chicken in a large skillet that’s oven-safe. I used a 12″ cast iron skillet so if you’re using a smaller skillet, you may have to adjust your bake time slightly.

Fully cook and crumble the chicken with the breakfast sausage seasoning before moving on to the next steps.

chicken breakfast sausage skillet casserole ingredients

Ground Chicken Note

I used a different ground chicken (92% lean) than my usual 97% lean ground chicken. This breakfast skillet casserole should work fine with a leaner ground chicken, and I’ve included nutrition information notes for both in the recipe card.

Adding the Egg Whites, Crescent Rolls, and Cheese

Pinch off pieces of the reduced fat crescent roll dough and press them down in the skillet before adding the egg whites. That’s it. This crescent roll pieces will bubble up during baking so don’t sweat the placement too much.

adding egg whites and crescent rolls to sausage and topping with cheese before baking

If you’d like another option for the crescent rolls, you could make my Greek yogurt biscuit dough and pinch off small pieces like my chicken and dumplings recipe calls for.

For the cheese, I used cheddar and added a bit of parmesan for a little extra saltiness and crispy texture. You can get creative with your cheese selection and reducing the cheese by 50% would be a great option to reduce the fat and calorie content.

Final Breakfast Skillet Casserole Notes

If you wanted a shortcut for the chicken sausage, you could use something like the pre-cooked turkey sausage crumbles I use in my breakfast chili and breakfast mac and cheese recipes. You could also use reduced fat pork sausage like in my chorizo and egg casserole (which also uses reduced fat crescent rolls if you wanted to double up on recipes).

And if you’re wondering about using whole eggs, that’ll work just fine. A large egg typically weighs around 55-70 grams so you can do the math on replacing egg whites.

Oh, and if you’re using whole egg whites instead of liquid, that’ll be about 10-11 eggs. That’s a lot of wasted yolks so use liquid whites if possible!

Have more questions about this sausage and egg white breakfast skillet casserole? You can leave a comment below or ask the 14k people in my free Facebook group for their input.

Chicken Sausage Breakfast Skillet Casserole

Chicken Sausage Breakfast Skillet Casserole

Yield: 8 Servings
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Homemade ground chicken breakfast sausage baked with egg whites, reduced fat crescent rolls, and cheddar cheese.


  • 2 C (491g) Liquid Egg Whites
  • 8 oz tube Reduced Fat Crescent Rolls
  • 3/4 C (84g) Shredded Cheddar
  • 1/4 C (28g) Shredded Parmesan

For the Chicken Breakfast Sausage

  • 1 lb Ground Chicken
  • 2 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 1 tsp Crushed Red Pepper
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Rubbed Sage
  • 1/4 tsp Allspice
  • 2 Tbsp (24g) Swerve Brown* (or a brown sugar substitute)


  1. Preheat oven to 350F.
  2. Mix the chicken sausage spices together in a small bowl.
  3. Heat a large, oven-safe skillet** over medium high heat before adding the ground chicken. Add the spice blend on top and crumble the meat to fully cook.
  4. Remove the skillet from the heat. Take the crescent roll dough out of the tube and pinch off 14 pieces, placing each piece around the skillet. Carefully press down so the pieces have contact with the skillet. Pour the egg whites on top of the chicken sausage and crescent rolls.
  5. Top with shredded cheese and bake for 20-25 minutes or until the crescent roll pieces are cooked through.


* If you don't have Swerve Brown or brown sugar on hand, you can omit or try replacing with 1-2 tablespoons of maple syrup, honey, or a sugar free syrup like Walden Farms.

** I used a 12" cast iron skillet. Different cookware may affect bake time.

Nutrition Information Notes

  • Each serving has 7 Smart Points.
  • I used 92/8 ground chicken for the chicken sausage. With 97/3 ground chicken, each serving has 240 calories, 26g protein, 15g carbs, 10g fat, and 5 Smart Points.
  • Nutrition facts do not include any carbs from the zero-calorie Swerve Brown.
Nutrition Information:
Yield: 8 Servings Serving Size: 1 Serving
Amount Per Serving: Calories: 255Total Fat: 12gCarbohydrates: 15gProtein: 22g

Want more kinda healthy recipes?

Follow me on Pinterest to see all of my recipes organized in one place with photos!


Wednesday 5th of August 2020

Can the chicken and spices come togther and be refrigerated until the next morning. ?

Mason Woodruff

Thursday 6th of August 2020

Oh yeah, that should be fine.

Taylor Willhite

Monday 15th of June 2020

Didn't have a cast iron skillet so I used an greased 8x8 baking pan. Cooked chicken sausage in a regular skillet, put the crescents in the pan bf chicken to make sure they were touching the bottom. Also ripped them into 16 instead of 14 pieces . Had to cook for 30 mins instead of 25 but turned out perfect. Very hard to not eat half the pan in 1 sitting 🤤😂

Skip to Recipe