Folks, this is one of those no-fuss breakfast casseroles that'll feed a crowd and make your kitchen smell like heaven.
You'll need:
- 1 pound of good pork sausage (the regular kind, not the fancy stuff)
- 8 ounces cream cheese, softened
- 2 cans crescent rolls (8 ounces each)
Now, this is what you do:
Brown that sausage in a skillet until it's nice and crumbly – drain off the grease, nobody needs that. While it's still warm, mix in the cream cheese until everything's well combined. The warm sausage helps melt that cream cheese just right.
Grab your 9×13 pan and unroll one can of crescents along the bottom – pinch those seams together, we're making a solid base here. Spread your sausage mixture over top, then cover it with the second can of crescents.
Pop it in the fridge overnight – trust me on this, it makes a difference. Next morning, heat your oven to 375°F and bake it for about 25 minutes until the top's golden brown and done clear through.
Let it sit for 5 minutes before cutting – gives everything a chance to settle down. Makes enough for 8 hungry people, more if you're serving other things alongside.
Works just fine for supper too, if you're wondering. Nothing wrong with breakfast for dinner in my book.
Recipe
Sausage cream cheese casserole combines the rich, savory flavors of breakfast sausage with creamy, tangy cream cheese, creating a hearty and satisfying meal that's perfect for breakfast, brunch, or dinner. The dish features layers of crescent roll dough that serve as a golden, flaky crust, while the meat and cheese filling delivers a delicious combination of textures and tastes. This crowd-pleasing casserole can be prepared ahead of time and requires minimal preparation, making it an ideal choice for busy families or entertaining guests.
The versatility of this dish allows for various modifications, such as using different types of sausage or adding vegetables, while maintaining its core comfort food appeal. Additionally, similar to air fryer twice baked potatoes, the casserole's rich flavors and textures make it a delightful addition to any meal.
- 2 packages crescent roll dough
- 1 pound breakfast sausage
- 2 packages (8 oz each) cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon dried parsley
Preheat the oven to 375°F and grease a 9×13 inch baking dish. Press one package of crescent roll dough into the bottom of the dish, sealing the perforations. Brown the sausage in a large skillet over medium heat, then drain excess fat. Mix the cooked sausage with softened cream cheese, garlic powder, salt, and pepper. Spread this mixture over the bottom layer of dough, top with shredded cheese, then lay the second package of crescent rolls on top.
Beat the eggs and brush over the top layer of dough, sprinkle with parsley, and bake for 25-30 minutes until golden brown.
For best results, allow the cream cheese to reach room temperature before mixing with the sausage, as this ensures a smoother consistency. The casserole can be assembled the night before and refrigerated, but add 5-10 minutes to the baking time if cooking from cold. Watch the top crust carefully during the last few minutes of baking to prevent over-browning, and let the casserole rest for 5-10 minutes before serving to allow the filling to set properly.
This hearty breakfast casserole combines two beloved morning staples – breakfast sausage and cream cheese – into a satisfying one-dish meal. Born from the American South's tradition of make-ahead breakfast casseroles, this recipe gained popularity in community cookbooks during the 1970s when cream cheese became a pantry staple.
The rich, savory combination offers a practical solution for feeding a crowd during holidays or weekend brunches, as it can be assembled the night before and baked fresh in the morning.
The contrast between the tangy cream cheese and seasoned sausage creates a comforting dish that bridges the gap between breakfast and lunch.
Conclusion
This sausage and cream cheese casserole's a real workhorse in my kitchen, especially when folks come over for breakfast. Nothing fancy here – just grab two cans of those crescent rolls from the store, a pound of good breakfast sausage, and a block of cream cheese. Brown up that sausage real good, then start your layers – first the crescent dough on the bottom, then your sausage, and dot that cream cheese all over before topping with the second layer of crescents. Now, here's my little trick: let it sit in the fridge overnight at 40°F. Trust me, it makes all the difference – gives everything a chance to get friendly with each other. Come morning, just pop it in the oven and you've got yourself a breakfast that'll stick to your ribs. Been making this one for years, never fails to empty the pan.