Go Back
Close-up of sausage cream cheese crescent casserole with flaky golden crust

3-Ingredient Sausage Cream Cheese Crescent Casserole

A cozy, crowd-pleasing breakfast casserole made with just 3 ingredients: breakfast sausage, cream cheese and crescent dough. Flaky and golden on top, creamy and savory in the middle, and perfect for holiday mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 lb breakfast sausage
  • 1 block (8 oz) cream cheese softened
  • 2 cans crescent dough sheets seamless sheets work best

Method
 

  1. Preheat the oven to 375°F and grease a 9x13 baking dish. Unroll one sheet of crescent dough and press it into the bottom of the dish.
    Crescent dough sheet pressed into a greased 9x13 glass baking dish
  2. Bake the bottom layer for 7 minutes. It won't be fully cooked, and that's okay. This keeps the bottom from getting doughy.
    Crescent dough sheet pressed into a greased 9x13 glass baking dish
  3. While the crust bakes, cook the sausage in a skillet over medium heat, breaking it into crumbles as it cooks. Drain the excess grease.
    Cooked crumbled breakfast sausage in a skillet
  4. Transfer the cooked sausage to a stand mixer, add the softened cream cheese, and mix with the paddle attachment until smooth and well combined.
    Sausage and cream cheese mixed into a creamy filling
  5. Spread the sausage and cream cheese mixture over the partially baked crust. Top with the second sheet of crescent dough.
    Sausage cream cheese filling spread over the crescent crust
  6. Bake for an additional 18 minutes, until the top is golden brown. Slice and serve warm.
    Golden brown sausage crescent casserole fresh out of the oven

Notes

Busy Mom Tip: Set the cream cheese out on the counter while the oven preheats. Softened cream cheese mixes in much more easily.
Why the stand mixer? It blends the sausage and cream cheese into a smooth, creamy filling with no cream cheese clumps.
If you can't find seamless crescent sheets, use regular crescent rolls and pinch the seams together.
Make ahead: Assemble and bake the night before, cover and refrigerate, then reheat in the morning.