A buttery crescent roll crust topped with a creamy sausage and cheddar filling and a fluffy layer of baked eggs. This sausage and cream cheese crescent casserole uses just six ingredients and always has people asking for the recipe.
Let’s talk about what makes it so good. Crescent dough gets pressed into the pan to make a soft, flaky, golden crust. On top goes a rich mixture of cooked breakfast sausage, cream cheese and cheddar, which turns creamy and savoury in the oven. Then whisked eggs get poured over and bake into a light, fluffy layer that holds it all together.
Each square gives you buttery pastry, creamy sausage filling and tender eggs. It’s like a breakfast sandwich and a quiche had a very delicious baby.
It’s perfect for holiday mornings, brunch with friends, baby showers, work potlucks, or breakfast-for-dinner.
Why You’ll Love This Crescent Breakfast Casserole
- Just 6 ingredients: plus a pinch of pepper.
- Built-in crust: crescent dough makes it feel special with no effort.
- Creamy filling: cream cheese and cheddar make the sausage layer rich.
- Feeds a crowd: 8 hearty servings from one 9×13 pan.
- Great for any meal: breakfast, brunch, lunch or dinner.
Ingredient Notes & Easy Substitutions
Refrigerated crescent rolls – Press them into the pan and seal the seams to make a crust.
Breakfast sausage – Cook and crumble it first. Regular, sage or hot sausage all work.
Cream cheese – Soften it so it mixes easily with the sausage and cheese.
Cheddar cheese – Some goes into the filling and the rest goes on top. Pepper jack or Colby Jack are tasty swaps.
Eggs and milk – Whisked together to make the fluffy egg layer.
Step-by-Step Guide to Making Sausage Cream Cheese Crescent Casserole
1. Make the crust
Heat the oven to 350°F and spray a 9×13 pan. Unroll the crescent dough, press it over the bottom of the pan and pinch the seams together so the filling can’t leak through.
2. Spread the sausage filling
Mix the cooked sausage with the softened cream cheese and 1 cup of the cheddar, then spread it evenly over the dough.
3. Pour over the eggs
Whisk the eggs, milk and pepper until smooth and pour them over the sausage layer. Sprinkle the rest of the cheddar on top.
4. Bake until set
Bake for 25 to 35 minutes, until the centre is set and no longer wobbly. Let it rest for a few minutes before cutting.
Sausage and Cream Cheese Crescent Breakfast Casserole
Equipment
- 12-inch nonstick skillet
- 9x13-inch baking dish
- Mixing bowls
- Whisk
- Cooking spray
Ingredients
- 1 (8-oz) can refrigerated crescent rolls
- 1 lb breakfast sausage cooked and crumbled
- 1 (8-oz) package cream cheese softened
- 1 1/2 cups shredded cheddar cheese divided
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp pepper
Instructions
- Heat the oven to 350°F and lightly spray a 9x13-inch pan with cooking spray.
- Unroll the crescent dough and press it over the bottom of the pan, pinching the seams together to seal.
- Mix the cooked sausage, cream cheese and 1 cup of the cheddar, and spread it over the crescent dough.
- Whisk the eggs, milk and pepper until well blended and pour over the sausage layer. Sprinkle with the remaining 1/2 cup cheddar.
- Bake for 25 to 35 minutes, until the centre is set.
Notes
- Sausage: Jimmy Dean breakfast sausage works well. Cook and crumble it before mixing.
- Nutrition: Estimated per serving from the ingredients.
Nutrition
Tips for the Best Crescent Breakfast Casserole
- Seal the seams: pinch them well so the crust stays in one piece.
- Soften the cream cheese: it blends evenly with the sausage.
- Drain the sausage: extra grease can make the crust soggy.
- Check the centre: it’s done when the middle is set.
- Rest before slicing: a few minutes helps it cut cleanly.
Common Mistakes to Avoid
- Using raw sausage: it must be cooked before going into the casserole.
- Leaving gaps in the dough: the eggs will seep underneath.
- Underbaking: bake until the centre is fully set, up to 35 minutes.
- Cold cream cheese: it won’t mix smoothly.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Add veggies: stir sautéed peppers, onions or spinach into the sausage mix.
- Spicy: use hot sausage or pepper jack cheese.
- Bacon or ham: swap the sausage for cooked bacon or diced ham.
- Different cheese: try Colby Jack or Swiss.
How to Serve This Breakfast Casserole
Serve warm squares with fresh fruit, hash browns, or a simple green salad. Add coffee and orange juice for a full brunch spread.
Make-Ahead and Storage Tips
- Prep ahead: cook the sausage and mix the filling the night before to save time in the morning.
- Leftovers: refrigerate in an airtight container and eat within a few days.
- Reheating: warm individual squares in the oven or microwave until hot.
Frequently Asked Questions
Do I need to cook the sausage first?
Yes. Use cooked, crumbled breakfast sausage.
How do I know when the casserole is done?
Bake for 25 to 35 minutes, until the centre is set.
Can I use a different cheese?
Yes. Pepper jack, Colby Jack or Swiss all work instead of cheddar.
Can I add vegetables?
Yes. Sautéed peppers, onions or spinach can be stirred into the sausage mixture.
How do I reheat leftovers?
Warm individual squares in the oven or microwave until heated through.
Buttery, creamy and packed with sausage and cheese, this crescent breakfast casserole is a guaranteed brunch hit.
Make it for your next holiday morning and get ready to share the recipe.
