Sausage Cream Cheese Casserole
This Sausage Cream Cheese Casserole recipe is one of the easiest breakfast bakes. With just 3 ingredients you will love the buttery top with the savory and creamy flavours. Perfect to feed a crowd during the holidays for breakfast or brunch!!
For more breakfast casseroles try my crescent roll breakfast casserole, bacon egg and cheese breakfast casserole, and amish breakfast casserole with cottage cheese.
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Cream cheese and sausage breakfast casserole
I love the great textures of this breakfast casserole. The soft flaky crescent layers have a slightly crispy topping and the tender sausage filling pairs so well with the cream cheese filling.
We all love easy breakfast recipes and how easy it is prepare to serve and enjoy.
Its terrific served with sweet breakfast recipes for a holiday brunch like cinnamon roll apple cobbler, monkey bread, brioche French toast casserole and lemon blueberry scones.
What you’ll love about this recipe:
Ingredients
- Pork Sausage – 16 onces
- Cream Cheese – 8 ounces at room temperature
- Crescent Rolls – 2 (8-ounce) tubes of refrigerated Pillsbury crescent rolls
Substitutions and additions
You can use your favorite sausage, like a breakfast sausage, Italian sausage or try a hot and spicy sausage.
Mix in some of your favorite shredded cheese like 1 cup of cheddar or mozzarella for more creamy cheesy goodness.
Add in your own spices like sage or red pepper flakes for a little bit of kick.
How to make sausage cream cheese casserole
STEP ONE – Preheat the oven to 375°F. Cook the sausage in a large skillet over medium-high heat until it is browned. Drain the sausage, then put it back in the skillet. Stir in the cream cheese until it is melted and thoroughly mixed with the sausage. Make sure there are no lumps of cream cheese. Remove from the heat.
STEP TWO – Unroll one of the tubes of crescent rolls and lay it out flat on an ungreased, nonstick 9×13 baking pan. Press and pinch the seams of the rolls together, making sure there are no gaps in the dough.
STEP THREE – Spoon the sausage and cream cheese mixture evenly over the dough, but make sure there is about 1⁄2 an inch of space left around the edges. Unroll the second tube of crescent rolls, and carefully lay it on top of the sausage filling. Again, press and pinch the seams together and press the top and bottom layers of crescent rolls around the edges together to ensure that the filling stays inside.
STEP FOUR – Bake for 15-16 minutes or until the crescent roll layer on top is golden brown, and allow the casserole to cool for 10 minutes. Slice and serve warm.
Variations
Switch up the meat by using chicken or turkey sausage.
Sandra’s Top Tips
- Use cream cheese softened at room temperature
- You should not have to grease you baking pan, it should lift up when you place a spatula underneath
- I do not recommend baking this casserole in a baking dish. The bottom layer of the crescent dough will not cook fully and have some spots that has a raw dough. Baking on a baking dish ensures that the whole thing will be well-baked and golden brown
- This is best served hot from the oven
Storage and reheating instructions
Store any leftovers using an airtight container in the fridge for up to 3 days.
To freeze wrap each piece in a plastic wrap and place the pieces in a freezer bag. Freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheat in the microwave using 30 second to 1 minute intervals until warmed through.
PrintSausage Cream Cheese Casserole
- Total Time: 36 minutes
- Yield: 12 servings
Description
This Sausage Cream Cheese Casserole recipe is one of the easiest breakfast bakes. With just 3 ingredients you will love the buttery top with the savory and creamy flavours. Perfect to feed a crowd during the holidays for breakfast or brunch!!
Ingredients
1 pound (16 ounces) of pork sausage
8 ounces cream cheese, room temperature
2 (8-ounce) tubes refrigerated crescent rolls
Instructions
Preheat the oven to 375°F. Cook the sausage in a large skillet over medium-high heat until it is browned. Drain the sausage, then put it back in the skillet. Stir in the cream cheese until it is melted and thoroughly mixed with the sausage. Make sure there are no lumps of cream cheese. Remove from the heat.
Unroll one of the tubes of crescent rolls and lay it out flat on an ungreased, nonstick 9×13 baking pan. Press and pinch the seams of the rolls together, making sure there are no gaps in the dough.
Spoon the sausage and cream cheese mixture evenly over the dough, but make sure there is about 1⁄2 an inch of space left around the edges. Unroll the second tube of crescent rolls, and carefully lay it on top of the sausage filling. Again, press and pinch the seams together and press the top and bottom layers of crescent rolls around the edges together to ensure that the filling stays inside.
Bake for 15-16 minutes or until the crescent roll layer on top is golden brown, and allow the casserole to cool for 10 minutes. Slice and serve warm.
Notes
Storage and reheating instructions:
Store any leftovers using an airtight container in the fridge for up to 3 days.
To freeze wrap each piece in a plastic wrap and place the pieces in a freezer bag. Freeze for up to 2 months.
Thaw overnight in the fridge before reheating.
Reheat in the microwave using 30 second to 1 minute intervals until warmed through.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Oven Baked
- Cuisine: American
