Sausage cream cheese casserole is my absolute favorite breakfast casserole to make for my family, for gatherings, or just because. A sweet friend shared the recipe with me years ago and I have made it countless times. It is always a hit and there are rarely leftovers. The best part? It is super simple!
Sausage Cream Cheese Casserole
2- 8 oz packages of crescent rolls or crescent dough sheets
1- 16 oz package of mild sausage (also called breakfast sausage. Could use regular instead of mild.)
1 – 8 oz package of cream cheese
Optional – Shredded Cheese (I use cheddar or Mexican blend. Whatever I have on hand.)
Note: All of this can be done the night before so you just have to pop the sausage cream cheese casserole in the oven in the morning!
Brown and drain your sausage. Once it has cooled a little, mix it with your cream cheese. If you let your cream cheese come to room temperature before, mixing it is much easier. I mix it by hand with a spatula.
Grease the bottom and sides of your casserole dish. Open the crescent rolls or flattened crescent rolls and lay them across the bottom of your casserole dish. They should all still be connected and form a long layer. It is okay if the rolls reach up the sides of your dish.
Spoon your sausage cream cheese mixture over the crescent roll layer and spread evenly.
Optional: I add a layer of shredded cheese here because there can never be too much cheese, right? It is fine to skip this step if you don’t have it.
Open the second can of rolls and layer over the top. Cover and keep in the fridge the night before if you want or cook immediately. I have never frozen the casserole before cooking, but I can’t imagine why you couldn’t. Just be sure to allow adequate thaw time before cooking if you do freeze it.
First, preheat your oven to 350 degrees. Set your timer for 25 minutes. Check to see if the top is golden brown. It may need a little longer depending on the size of your dish. Once done, allow to cool a few minutes before serving. It is really hot! I cut it into squares to serve.
When you brown your sausage, go ahead and do two packages. Drain one for the sausage cream cheese casserole and freeze the other for future use.
Did you know that you can freeze the canned crescent rolls? You can put any canned biscuits or pie crust in the freezer. Keep them in the original packaging. You MUST (and I repeat MUST) let them thaw in the refrigerator overnight before use. Do NOT let it thaw on the counter or it will explode and leave you with a big mess! I recently learned this and have tried it multiple times with success. When you open the thawed can you don’t get the same “pop” as you usually do, but the rolls taste great!
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