This sausage crescent casserole is a family favorite in our house, and I’ve been making it for years. We love it any time of year, but it really shines during the holidays. My kids expect it on Christmas morning!
The best part? It takes just 3 ingredients: breakfast sausage, cream cheese and crescent dough. If you need an easy breakfast casserole for Christmas morning, a holiday brunch or a cozy weekend, this one is about to become your go-to too.
Flaky, golden crescent dough on the outside and a creamy, savory sausage filling in the middle. It bakes in a 9×13 pan in about 25 minutes, so it feeds a crowd without keeping you in the kitchen all morning.
Why You’ll Love This Sausage Crescent Casserole
- Only 3 simple ingredients
- Ready in about 35 minutes from start to finish
- Perfect for Christmas morning, Thanksgiving weekend and holiday brunch
- Feeds a crowd from one 9×13 pan
- Kid-friendly and picky-eater approved
What You’ll Need
- Breakfast sausage: regular or mild works best for kids. Use hot sausage if your family likes a little kick.
- Cream cheese: one 8 oz block, softened so it mixes in smoothly.
- Crescent dough sheets: two cans. The seamless full sheets are easiest, but regular crescent rolls work if you pinch the seams together.
How to Make Sausage Crescent Casserole
Step 1: Press the dough into the pan
Grease a 9×13 baking dish and press one sheet of crescent dough into the bottom. Bake it at 375°F for 7 minutes so the bottom layer doesn’t turn out doughy.
Step 2: Brown the sausage
While the crust bakes, cook the breakfast sausage in a skillet, breaking it into small crumbles as it cooks. Drain off the extra grease.
Step 3: Mix the filling
Transfer the sausage to your stand mixer, add the softened cream cheese, and mix with the paddle attachment until it’s smooth and creamy.
Step 4: Layer it up
Spread the sausage filling over the partially baked crust, then lay the second sheet of crescent dough over the top.
Step 5: Bake until golden
Bake for another 18 minutes, until the top is golden brown. Slice it up and serve it warm.
Busy Mom Tips
- Don’t skip pre-baking the bottom layer for 7 minutes. That’s the secret to a crust that isn’t doughy.
- Take the cream cheese out of the fridge while the oven preheats so it softens.
- Mix the sausage and cream cheese in a stand mixer with the paddle attachment. It makes the filling extra smooth and creamy, with no clumps of cream cheese.
- Drain the sausage well so the bottom crust stays crisp.
- Serve with fresh fruit or scrambled eggs for an easy holiday breakfast spread.
Frequently Asked Questions
Can I use hot or spicy sausage?
Yes! Regular or mild breakfast sausage is the most kid-friendly, but hot sausage works great if your family likes a little heat.
Can I use regular crescent rolls instead of the dough sheets?
Yes. The seamless full sheets are easiest, but you can use regular crescent rolls. Just pinch the seams together so the bottom and top layers stay solid.
Why do you bake the bottom crust first?
Baking the bottom layer for 7 minutes before adding the filling keeps it from getting doughy. It won’t be fully cooked at that point, and that’s okay. It finishes baking with the rest of the casserole.
Why use a stand mixer for the filling?
The stand mixer blends the cooked sausage and cream cheese into a smooth, creamy filling with no clumps. It’s the way I always make it, and it works best.
Can I make this the night before?
Yes! This is how I make it for Christmas morning. Assemble and bake the casserole the night before, let it cool, then cover it and keep it in the fridge overnight. In the morning, just reheat it until it’s warmed through. That way breakfast is ready with almost no work on a busy morning.
How should I store leftovers?
Let it cool, then store leftovers in an airtight container in the fridge for up to 3 to 4 days. Reheat slices in the microwave or warm them in the oven until heated through.
What should I serve with this casserole?
For Christmas morning or a holiday brunch, it’s great with fresh fruit, scrambled eggs or a yogurt parfait bar.
More Recipes You’ll Love
3-Ingredient Sausage Cream Cheese Crescent Casserole
Ingredients
Method
- Preheat the oven to 375°F and grease a 9×13 baking dish. Unroll one sheet of crescent dough and press it into the bottom of the dish.
- Bake the bottom layer for 7 minutes. It won’t be fully cooked, and that’s okay. This keeps the bottom from getting doughy.
- While the crust bakes, cook the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain the excess grease.
- Transfer the cooked sausage to a stand mixer, add the softened cream cheese, and mix with the paddle attachment until smooth and well combined.
- Spread the sausage and cream cheese mixture over the partially baked crust. Top with the second sheet of crescent dough.
- Bake for an additional 18 minutes, until the top is golden brown. Slice and serve warm.
