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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.

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

Instructions

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
  2. Place the breakfast sausage in a large skillet over medium heat. Break it into small crumbles and cook until browned and completely cooked through.
  3. Drain the excess grease from the sausage. Reduce the heat to low and add the softened cream cheese.
  4. Stir until the cream cheese has melted into the sausage and the filling is smooth and evenly combined.
  5. Season the filling with garlic powder, onion powder, and black pepper. Stir until evenly distributed, then remove from the heat.
  6. 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.
  7. Spread the sausage and cream cheese filling evenly over the bottom layer of crescent dough.
  8. 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.
  9. Bake for 25 to 30 minutes, or until the top crescent layer is puffed and evenly golden brown and the filling is hot throughout.
  10. 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

Find it online: https://thefamilycooking.com/sausage-cream-cheese-casserole/