Description

This Sausage & Cream Cheese Crescent Breakfast Casserole is a savory, cheesy morning delight perfect for feeding a crowd. Crescent rolls filled with a creamy blend of cooked breakfast sausage and cream cheese are rolled up and baked in a casserole dish, then topped with cheddar cheese and an egg custard mixture. The result is a hearty, comforting dish combining flaky pastry, rich sausage, and fluffy baked eggs — ideal for brunch or an easy weekend breakfast.

Ingredients

Scale

Sausage & Cream Cheese Filling

1 (1-lb) roll breakfast sausage
1 (8-oz) package cream cheese, softened

Crescent Rolls

2 (8-count) tubes refrigerated crescent rolls

Topping

2 cups shredded cheddar cheese

Egg Mixture

5 large eggs
1½ cups milk
½ tsp onion powder
½ tsp garlic powder
Salt and pepper, to taste

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Instructions

Preheat and Prepare Pan: Preheat your oven to 375ºF. Lightly grease a 9×13-inch baking dish with cooking spray to prevent sticking and ensure easy cleanup.
Cook Sausage: In a skillet over medium heat, cook the breakfast sausage until it is no longer pink, breaking it apart as it cooks. Once done, drain excess fat and stir in the softened cream cheese until thoroughly combined and creamy.
Prepare Crescent Rolls: Unroll the two tubes of refrigerated crescent rolls, separating them into 16 large triangles. Then cut each triangle lengthwise into two narrow triangles to make 32 smaller triangles in total.
Assemble Crescent Rolls: Spoon a heaping tablespoon of the sausage and cream cheese filling onto the wide end of each crescent triangle. Roll them up tightly from the wide end to the pointed end, then place each roll seam-side down in the prepared baking dish. Repeat until all the triangles are filled and arranged in the dish.
Add Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the top of the rolled crescents to add a rich, melty cheese topping.
Mix and Pour Egg Mixture: In a bowl, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper until smooth. Pour this egg custard evenly over the cheese-covered crescent rolls in the baking dish.
Bake: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the egg mixture is fully set and the crescents are golden brown and puffed. Remove from oven and let cool slightly before serving.

Notes

Make sure the cream cheese is softened to easily mix with the cooked sausage.
You can adjust seasoning with extra salt, pepper, or herbs to taste.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.
For a spicier version, add some red pepper flakes or diced jalapeños to the sausage mixture.
This casserole can be prepared the night before; assemble it, cover, refrigerate, and bake in the morning, adding a few extra minutes to the bake time if baking straight from the fridge.