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Sausage Cream Cheese Casserole

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  • Author: Sandra Flegg
  • Total Time: 36 minutes
  • Yield: 12 servings


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!!


1 pound (16 ounces) of pork sausage

8 ounces cream cheese, room temperature

2 (8-ounce) tubes refrigerated crescent rolls


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.


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