Why You’ll Love This Recipe

I love this casserole because I can make it with just a handful of simple ingredients. The savory sausage pairs perfectly with tangy cream cheese, while the crescent dough creates soft, buttery layers around the filling.

I also like that the preparation is straightforward. I only need to brown the sausage, mix in the cream cheese, assemble the layers, and let the oven do the rest.

Another reason I keep this recipe handy is how easily I can customize it. I can add shredded cheese, vegetables, spicy sausage, or different seasonings without making the preparation much more complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Breakfast sausage
Cream cheese
Refrigerated crescent roll dough
Shredded cheddar cheese, optional
Garlic powder
Onion powder
Black pepper
Chopped green onions, optional
Butter or cooking spray for the baking dish

I let the cream cheese soften before mixing it with the sausage because this makes it much easier for me to create a smooth, evenly distributed filling. I can use mild, hot, or maple breakfast sausage depending on the flavor I want.

Directions

I start by preheating my oven to 375°F (190°C). I lightly grease a baking dish with butter or cooking spray.

Next, I place the breakfast sausage in a large skillet over medium heat. I break it into small crumbles and cook it until it is browned and completely cooked through.

I drain away the excess grease, then reduce the heat and add the softened cream cheese. I stir until the cream cheese has melted into the sausage and the mixture looks smooth and creamy.

I season the filling with garlic powder, onion powder, and black pepper. If I am using shredded cheddar cheese or green onions, I can stir some into the filling at this point.

I unroll one layer of crescent roll dough and gently press it into the bottom of my prepared baking dish. If the dough has perforations, I pinch the seams together.

I spread the sausage and cream cheese mixture evenly over the dough, making sure the filling reaches close to the edges.

I place another layer of crescent roll dough over the sausage filling and gently stretch it to cover the casserole. I pinch together any visible seams.

I bake the casserole for about 25 to 30 minutes, or until the crescent dough is puffed and golden brown and the filling is hot.

I let the casserole rest for about 5 to 10 minutes before cutting it into squares. This short resting time helps the creamy filling settle and makes each portion easier for me to serve.

Servings and Timing

I usually get about 8 servings from one Sausage Cream Cheese Casserole, although I can cut smaller portions when I am serving it as part of a larger brunch.

Prep time: 15 minutes
Cook time: 25–30 minutes
Resting time: 5–10 minutes
Total time: About 50 minutes
Servings: About 8

I know my casserole is ready when the top layer of crescent dough is evenly golden and the filling is hot throughout.

Variations

For a cheesy version, I add shredded cheddar, Colby Jack, or pepper Jack cheese to the sausage and cream cheese filling. I can also sprinkle a little cheese underneath the top layer of dough.

When I want some heat, I use spicy breakfast sausage and add diced jalapeños or crushed red pepper flakes.

For extra vegetables, I cook diced bell peppers, onions, mushrooms, or spinach before mixing them into the filling. I make sure to cook away excess moisture so my casserole does not become soggy.

I can also use turkey breakfast sausage when I want a different option while keeping the same creamy filling and crescent dough layers.

For additional flavor, I sometimes add a small amount of Italian seasoning, smoked paprika, or chopped fresh herbs.

Storage/Reheating

I let leftover Sausage Cream Cheese Casserole cool before transferring it to an airtight container. I store it in the refrigerator for up to 3 to 4 days.

For longer storage, I cut the cooled casserole into individual portions and place them in a freezer-safe container, separating the layers with parchment paper when necessary. I freeze the portions for up to 2 months.

I thaw frozen portions overnight in the refrigerator before reheating whenever possible.

For a quick serving, I reheat an individual piece in the microwave until it is hot throughout. The crescent dough will be softer when I use this method.

When I want to restore some of the crisp, flaky texture, I reheat the casserole in a 325°F (165°C) oven or toaster oven until warmed through.

FAQs

Can I make Sausage Cream Cheese Casserole ahead of time?

Yes. I can cook the sausage and cream cheese filling ahead of time and refrigerate it in an airtight container. When I am ready to bake, I assemble the casserole with the crescent dough and bake it fresh for the best texture.

What kind of sausage works best for this casserole?

I usually use traditional breakfast sausage, but mild, hot, sage, or maple sausage can all work. I choose the variety based on whether I want my casserole savory, spicy, or slightly sweet.

Can I add eggs to Sausage Cream Cheese Casserole?

Yes. I can add scrambled eggs to the sausage mixture for a more traditional breakfast casserole. I cook the eggs until they are just set before adding them so they do not become overcooked during baking.

How do I keep the bottom crescent dough from getting soggy?

I drain the sausage thoroughly and avoid adding ingredients with too much moisture. I also spread the filling evenly rather than making it excessively thick in the center. If I want a firmer bottom crust, I can partially bake the bottom layer before adding the filling.

Can I use a different cheese with the cream cheese?

Yes. I often add cheddar, pepper Jack, Monterey Jack, or Colby Jack. I keep the cream cheese as the creamy base and use shredded cheese to add another layer of flavor.

Conclusion

This Sausage Cream Cheese Casserole gives me a rich and satisfying breakfast with very little complicated preparation. I love the combination of savory sausage, creamy cheese filling, and buttery crescent roll layers, especially when everything comes out of the oven hot and golden.

Sausage Cream Cheese Casserole

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Sausage Cream Cheese Casserole combines savory breakfast sausage, smooth cream cheese, and buttery crescent roll dough in a rich and comforting breakfast bake. The golden crescent layers and creamy sausage filling make it ideal for breakfast, brunch, or holiday mornings.

Author: Laura
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Halal

Ingredients

1 pound breakfast sausage
8 ounces cream cheese, softened
2 cans (8 ounces each) refrigerated crescent roll dough
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Butter or cooking spray, for greasing the baking dish

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Place the breakfast sausage in a large skillet over medium heat. Break it into small crumbles and cook until browned and completely cooked through.
Drain the excess grease from the sausage. Reduce the heat to low and add the softened cream cheese.
Stir until the cream cheese has melted into the sausage and the filling is smooth and evenly combined.
Season the filling with garlic powder, onion powder, and black pepper. Stir until evenly distributed, then remove from the heat.
Unroll one can of crescent roll dough and press it evenly into the bottom of the prepared baking dish. Pinch the perforated seams together to form a solid layer.
Spread the sausage and cream cheese filling evenly over the bottom layer of crescent dough.
Unroll the second can of crescent roll dough and carefully place it over the filling. Gently stretch the dough as needed to cover the casserole and pinch together any visible seams.
Bake for 25 to 30 minutes, or until the top crescent layer is puffed and evenly golden brown and the filling is hot throughout.
Remove from the oven and let the casserole rest for 5 to 10 minutes before cutting into squares and serving.

Notes

Soften the cream cheese before adding it to the sausage so it melts smoothly and distributes evenly throughout the filling.
Mild, hot, sage, or maple breakfast sausage can be used depending on the desired flavor.
Drain the cooked sausage thoroughly to prevent excess grease from making the bottom crescent layer soggy.
For a firmer bottom crust, partially bake the bottom crescent dough for about 5 minutes before adding the sausage filling.
The sausage and cream cheese filling can be prepared ahead and refrigerated. Assemble with the crescent dough shortly before baking for the best texture.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freeze cooled individual portions for up to 2 months and thaw overnight in the refrigerator before reheating.
Reheat in a 325°F (165°C) oven or toaster oven to help restore the flaky texture of the crescent dough.

Nutrition

Serving Size: 1 serving
Calories: 430 kcal
Sugar: 5 g
Sodium: 900 mg
Fat: 32 g
Saturated Fat: 14 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 70 mg