Sausage & Cream Cheese Crescent Breakfast Casserole – the BEST breakfast casserole in the world!!! Crescent rolls stuffed with sausage and cream cheese then topped with an egg mixture and bake. All of my favorites in on dish!!! Can make in advance and bake the next morning. Crescent rolls, sausage, cream cheese, cheddar cheese, eggs, milk, salt, and pepper. Everyone LOVES this easy breakfast casserole!
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Pin This RecipeBest Breakfast Casserole in the World!
I know that is a bold statement, but it is true! This Sausage & Cream Cheese Crescent Breakfast Casserole is on repeat in our house. SO simple and SOOOOO good. We love this casserole for breakfast, lunch, and dinner. We just can’t seem to get enough of it. YUM! Sausage & Cream Cheese Crescents are my favorite. Put them in a breakfast casserole and game over. Seriously the best!
How to Make Sausage & Cream Cheese Crescent Breakfast Casserole
This Sausage & Cream Cheese Crescent Breakfast Casserole is a two-part process. First, you have to make the crescents. I like to use a pizza cutter to cut the crescent rolls in half. I also like to use a small cookie scoop to scoop the sausage and cream cheese mixture on top of the crescent rolls. SO easy! Once the crescent rolls are in the pan, top them with some cheese and the egg mixture.
Can this Breakfast Casserole Be Made the Night Before?
Absolutely! I love make-ahead breakfast casseroles. Nobody wants to get up extra early to make breakfast! Just assemble the casserole and cover and refrigerate until the next morning. Take the casserole out of the refrigerator and let it come to room temperature before baking. I usually let it sit out for about 30 minutes. If you are short on time, you can pop it in the oven cold and just add a few minutes to the cooking time.
If you don’t want to assemble the whole casserole ahead of time, you can just make the sausage and cream cheese mixture. Pop it in the refrigerator and it will be ready to go when you are ready to make the casserole. I do this quite often as the sausage and cream cheese mixture holds up better if it has chilled.
Can this Breakfast Casserole be Frozen?
Sure! You can freeze it baked or unbaked. If freezing the baked or leftover casserole, let it thaw and either reheat covered in the oven or uncovered in the microwave. If freezing the casserole unbaked, thaw the casserole completely before baking as directed below.
What to Serve with Sausage Breakfast Casserole?
OMG! I wish I had a slice of this breakfast casserole right now! It is absolutely delicious! I love the Sausage & Cream Cheese Crescents on their own, but made into a breakfast casserole puts them over the top. Heaven! This casserole is great for potlucks, brunch, overnight guests, tailgating, and the holidays! I bet Mom would LOVE this for Mother’s Day breakfast!
Here are few of our favorite sides to go with this sausage crescent breakfast casserole
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Sausage & Cream Cheese Crescent Breakfast Casserole
Ingredients:
- 1 (1-lb) roll breafast sausage
- 1 (8-oz) package cream cheese, softened
- 2 (8-count) tubes refrigerated crescent rolls
- 5 eggs
- 1½ cups milk
- 2 cups shredded cheddar cheese
- salt and pepper, to taste
Instructions:
- Preheat oven to 375ºF. Lightly spray a 9×13-inch baking pan with cooking spray.
- In a skillet, cook sausage over medium heat until no longer pink. Drain fat. Stir in softened cream cheese.
- Unroll both cans of crescent rolls; separate into 16 triangles. Cut each triangle lengthwise into 2 narrow triangles.
- Scoop a heaping tablespoon of the sausage and cream cheese mixture on the wide side of each triangle. Roll up and place in prepared pan. Repeat with remaining triangles.
- Top crescent rolls with shredded cheese.
- Whisk together eggs, milk, salt, and pepper. Pour over cheese and crescents.
- Bake for 30 to 40 minutes, until egg mixture is set.
Video:
Notes:
Steph
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Made it today using mild italian sausage meat. So good. Leftovers frozen for another meal. Will make this one again.
I am not a big breakfast casserole fan. This is delicious and easy to make!
My daughter has made this several times and I just made it a few days ago. We use chorizo instead of regular sausage and it works great! I could only find extra large crescent roll and they worked just fine. Also, I made the sausage, cream cheese mixture, rolled it in the cut crescent rolls, sprinkled with cheese and refrigerated overnight (covered). I poured the egg mixture over the next morning and baked. It turned out perfectly! I almost took a picture it turned out so well.
We had leftovers for the next day and it was at least as good as it was fresh from the oven.
This is a wonderful recipe, very easy to make, and it turned out delicious. I cut it in half because I made it for two people and it worked just as well, I’m sure, as the full size will work. Just added some fresh fruit and it is a total breakfast/brunch! I will make this again next weekend for a larger group. Thanks!!!
We absolutely LOVE this recipe! We are wanting to make it ahead for our beach trip next weekend- has anyone tried it frozen? I just want to make sure it will still be good before I go to all the trouble to make it ahead…
This was the best thing I’ve eaten for awhile! Thanks so much for the recipe!! I will admit I was a little intrigued with the egg around the croissants and all of that but I knew it would be good! I added Parmesan and feta cheese along with a teaspoon of baby bam seasoning to the mix. And I did the cheese on top with extra sharp white cheddar. It was spectacular! The croissants were little bundles of almost like dumplings and the egg picked up the flavors of the cheeses and the sausage. Yummy! I will be making this again! This was incredible!
This looks great. But I do have a ? …… the bottom looks a BIT undercooked for my husbands taste. He complains about this ANYTIME something isn’t totally brown! What could I do, if anything? Do you think it would work if I baked for a few min BEFORE I pour egg mixture on it? Then pull out and complete? If so, how many min would you suggest? Or do you have another idea(s)? Look forward to your reply….READY YO BAKE,,,, Thanks SO MUCH
I think that would be fine. Maybe cook it 5 or 10 minutes first. You may also need to cover the casserole towards the end of the baking time so the rolls don’t get overly brown on top since you cooked them ahead of time.
I made this with maple sausage and sprinkled everything bagel seasoning on top before putting it in the oven. It was perfectly baked in 33 minutes. So freaking delicious! LOVE breakfast casseroles!
This was INSANE!!
Thank you Thank you Thank you ☺
One of the best things I've ever eaten. I added this to a Pinterest board several months ago and ever since it's been repinned at least once a day, every single day! I hope people are trying it instead of simply adding it to their recipe collection because it is insanely delicious.
Disregard my previous comment, I see you said to cut them in half ????????♀️
Making it now! Did you only use two 8 count crescent roll cans? It looks like you used maybe 4? Thanks for the recipe! Excited to continue making it
I used two cans of crescent rolls. Each roll is cut in half. See step 3. You can also watch the video above the recipe to get clarification.
Thank you, excited to try this.
Looks amazing! Are you using the XL Crescent rolls or the regular sized? Would you be able to make this up the morning before and top with egg mixture the next morning, ex. assemble crescents on Friday a.m., bake Saturday a.m.?
I used a can of regular crescent rolls. I think it would be fine to assemble the crescents on Friday and bake on Saturday.
I’ve never frozen anything egg-based but was hoping to make this and freeze for when baby comes in a few weeks. Do you think I could do that? Would you bake first, then freeze? Or just assemble it, freeze, then bake later?
I freeze egg-based casseroles all the time unbaked. They are wonderful! This particular casserole I would bake and then freeze because the crescent rolls won’t rise as well after freezing.
Is this good reheated? My family can never eat anything in one setting so we love leftovers.
You can absolutely reheat this for leftovers.
Can you bake this and freeze it for another time?
sure – I give instructions in the post about freezing.
What is the herb that your sprinkled on top?
dried parsley – it is just for a little color
And on the third day the Lord said let there be cream cheese. I am making this tonight!
Amen! Enjoy!
good lord i love me some cream cheese and crescent rolls!!!! yum!