Well, I have a new favorite breakfast casserole. This Sausage & Cream Cheese Breakfast Casserole is now officially my favorite breakfast casserole. Crescent rolls topped with a mixture of sausage, cream cheese, cheddar, eggs and milk. Can't go wrong with those ingredients. I loved every single bite! Every-single-bite. I ate this for lunch and leftover for dinner. It was that good. This is a great casserole for a work potluck, baby shower brunch, breakfast, lunch, dinner, or any other time you need food! Give it a try. I promise this recipe is a winner!
Sausage and Cream Cheese Breakfast Casserole
serves 8 to 10
- 1 can refrigerated crescent rolls
- 1 lb breakfast sausage, cooked
- 1 (8-oz) package cream cheese, softened
- 1-1/2 cup shredded cheddar cheese, divided
- 6 eggs
- 1/2 cup milk
- 1/2 tsp pepper
Preheat oven to 350.
Lightly spray a 9x13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9x13 pan, pressing seams together to seal.
Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.
Bake 25-35 minutes or until center is set.