Of course! The Sausage Cream Cheese Casserole is a quintessential comfort food dish—rich, creamy, savory, and incredibly easy to make. It’s a huge hit for breakfast, brunch, or even a simple dinner.
Here is a classic and highly-rated recipe, along with tips and variations to make it your own.
Classic Sausage Cream Cheese Casserole
This recipe is like a deconstructed, creamy sausage ball baked into a hearty casserole. It’s a guaranteed crowd-pleaser.
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Servings: 6-8
Ingredients
· 1 lb breakfast sausage (mild or hot), casings removed
· 1 (8 oz) block cream cheese, softened and cubed
· 6 large eggs
· 1/4 cup milk or heavy cream
· 2 cups shredded cheddar cheese, divided
· 1 (16 oz) tube crescent roll dough
· 1 tsp garlic powder
· 1/2 tsp onion powder
· Salt and black pepper to taste
· Optional: 1/4 cup chopped green onions or chives for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the Sausage: In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until it’s browned and cooked through. Drain off any excess grease.
- Cream the Mixture: Reduce the heat to low. Add the cubed cream cheese to the hot sausage in the skillet. Stir continuously until the cream cheese is completely melted and coats the sausage. Remove from heat and let it cool slightly.
- Prepare the Egg Layer: In a medium bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined. Stir in 1 1/2 cups of the shredded cheddar cheese.
- Assemble the Casserole:
· Layer 1: Unroll the crescent roll dough and press it evenly into the bottom of the prepared baking dish, pinching the seams together to form a solid crust.
· Layer 2: Spread the creamy sausage and cream cheese mixture evenly over the crescent roll layer.
· Layer 3: Pour the egg and cheese mixture evenly over the sausage layer.
· Topping: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. - Bake: Bake for 45-50 minutes, or until the center is fully set and the top is golden brown. You can test it by inserting a knife in the center; it should come out clean.
- Cool and Serve: Let the casserole rest for 5-10 minutes before slicing. This allows the layers to set. Garnish with chopped green onions or chives if desired.
Tips for Success & Variations
· Sausage Choice: Using a sage-flavored breakfast sausage adds a wonderful classic flavor. For a kick, use spicy Italian sausage or add a pinch of red pepper flakes.
· Don’t Skip Softening: Letting the cream cheese soften at room temperature before adding it to the sausage is crucial. This prevents it from being lumpy and helps it melt smoothly.
· Drain the Grease: Make sure to drain the sausage well after browning. Too much grease can make the casserole oily.
· Bread Alternatives: Don’t have crescent rolls? You can use:
· Refrigerated Biscuits: Flatten 1 can of biscuits into the bottom of the pan.
· Frozen Hash Browns: Use a 20 oz bag of thawed shredded hash browns as the base for a low-carb(ish) version. You may need to add 5-10 minutes to the baking time.
· Bread Cubes: Use 4-5 cups of cubed, day-old French or Italian bread for a more traditional breakfast strata.
· Add Veggies: Feel free to sauté some finely chopped bell peppers, onions, or mushrooms with the sausage for added flavor and nutrition. Just make sure to cook off any excess liquid they release.
· Make-Ahead: This is a fantastic make-ahead dish! Assemble the entire casserole the night before, cover tightly with plastic wrap, and refrigerate. In the morning, let it sit on the counter for 20-30 minutes while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it will be going in cold.
What to Serve With It
This casserole is rich and satisfying on its own, but it’s great with:
· A fresh fruit salad to balance the richness.
· A simple green salad with a light vinaigrette.
· Hot sauce or salsa for those who like extra heat.
Enjoy your delicious, comforting meal