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With only 3 ingredients and minutes to prep, this sausage casserole is a savory favorite for feeding a crowd effortlessly!

Sausage casserole sliced and served on a white platter.
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It’s Even better than you think!

We LOVE breakfast recipes – especially if they are SIMPLE and QUICK. This sausage casserole is one of those!

It’s one of the easiest “casseroles” you’ll ever make, with literally 3 ingredients and preps in minutes. All you have to do is layer and bake!

You can use hot sausage, turkey sausage, maple sausage – practically any sausage you prefer. We use Jimmy Dean Pork Sausage crumbles since we always have them on hand for breakfast dishes (our kids love sausage).

That particular sausage is also already cooked, making the recipe even easier. It’s a breakfast win all around!

WHY WE LOVE IT:

  • Just 3 ingredients! The sausage crumbles are already cooked, making it even easier.
  • 5-minute prep. Just layer and bake – that makes for one easy morning!
  • It feeds a crowd. With 12 servings, it’s perfect for sharing or adding to a brunch spread or holiday breakfast.
Sausage cream cheese casserole ingredients including Jimmy Dean sausage.

Ingredients

  • 2 (9.6-ounce) packages Jimmy Dean Pork Sausage Crumbles – Or cook 1½ lbs of pork sausage. Heat a large skillet and brown the sausage. Drain excess oil before adding the cream cheese. Use maple syrup breakfast sausage, mild sausage, or hot Italian sausage.
  • 8 ounces cream cheese
  • 2 (8-ounce) packages crescent rolls 
  • optional variations – bacon bits, scrambled eggs, shredded cheese like Colby jack cheese, cheddar cheese, or pepper jack cheese, or add sauteed veggies like green chilies, onions, bell pepper, spinach, mushrooms, or jalapenos
  • optional spices – Sprinkle on salt, black pepper, garlic powder, paprika, or red pepper flakes to taste.

How to Make Sausage Casserole

  1. PREP. Preheat oven to 375°F.
  2. SAUSAGE. Place 2 packages of cooked sausage crumbles and add 8 ounces of cream cheese in a medium pot and cook on low heat until combined and warm.
  3. CRESCENTS. Unroll a package of crescent roll dough onto a greased pan and pinch the seams together.
  4. LAYER. Pour the sausage and cream cheese mixture over the dough and spread it around. Unroll the second crescent roll dough, pinch the seams together, and place it over the top of the sausage.
  5. BAKE. Pinch the top layer to the bottom crescent roll dough sealing all around the edges. Bake for 14-16 minutes. Serve warm. ENJOY!

Use a Baking Dish

Follow the same steps but press it in a 9×13 pan. Add about 5 minutes to the bake time or until hot throughout. 

Complete The Meal

Sides

More Breakfast Casseroles

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5 from 204 votes

Sausage Casserole

By: Lil’ Luna
With only 3 ingredients and minutes to prep, this sausage casserole is a savory favorite for feeding a crowd effortlessly!
Servings: 12
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

  • 2 (9.6-ounce) packages Jimmy Dean Pork Sausage Crumbles, fully cooked
  • 8 ounces cream cheese
  • 2 (8-ounce) packages crescent rolls

Instructions 

  • Preheat oven to 375°F.
  • Place sausage crumbles and cream cheese in a medium pot and cook on low heat until combined and warm.
  • Unroll crescent roll dough onto a greased pan and pinch seams together.
  • Pour the sausage and cream cheese mixture over the dough and spread it around.
  • Unroll the second crescent roll dough and place it over the top of the sausage. Pinch seams together and pinch two crescent roll doughs together all around the edges.
  • Bake for 14-16 minutes. Serve warm. ENJOY!

Video

Notes

Uncooked sausage. You’ll need about 1½ lbs worth of pork sausage. Heat a large skillet and brown the sausage. Drain excess oil before adding the cream cheese. 
Prep ahead of time. Add the cooked sausage to the cream cheese and heat. Once done, allow it to cool before storing it in an airtight container in the fridge. Take the mixture out about 30 minutes before assembling and baking.
Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or in the freezer for 2-3 months. 

Nutrition

Calories: 424kcal, Carbohydrates: 15g, Protein: 13g, Fat: 34g, Saturated Fat: 13g, Cholesterol: 74mg, Sodium: 833mg, Potassium: 212mg, Sugar: 4g, Vitamin A: 310IU, Vitamin C: 0.5mg, Calcium: 25mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

Prep ahead of time?

Add the cooked sausage to the cream cheese and heat. Once done, allow it to cool before storing it in an airtight container in the fridge. Take the mixture out for about 30 minutes before assembling and baking.

How to store Sausage Casserole?

Store leftovers in an airtight container(s) in the refrigerator for 3-4 days, or in the freezer for 2-3 months. Thaw if needed and reheat individual servings in the microwave or larger servings in the oven until warmed.

Recipe adapted from The Kitchen is My Playground

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 204 votes (171 ratings without comment)

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Recipe Rating




84 Comments

  1. Hellena Bostic says:

    I scrambled up some eggs and mixed in with my sausage and cream cheese. We love it!

    1. Lil'Luna Team says:

      Sounds tasty! Thanks for sharing what you did!

  2. Andrew "Smitty" Smith says:

    Excellent recipe that yields ample portions for everyone. I had to give the recipe to many others who were there on Christmas Morning.

    1. Debbie Gurley says:

      5 stars
      I love this recipe. I’ve made it twice. Super easy, quick and TASTY. I half the recipe as were only 3 here but it’s a winner! I do sauté onions and garlic, I add the sausage meat with Italian seasoning and some salt. Cook. When close to done I add diced mushrooms, diced tomatoes & half a package of cream cheese.

      And bake as instructed. I’m so thankful for this recipe and love how versatile it is 🙂

      1. Lil'Luna Team says:

        Thanks for sharing what you do. So so glad you enjoy it and yes, it definitely is one that can be customized a bit!

  3. Bonnie says:

    5 stars
    This is my go to for pot-luck breakfast.

  4. Natalie says:

    5 stars
    The best!!!

  5. Joanna says:

    5 stars
    Husband loved this!!

  6. Joanna says:

    5 stars
    Husband loved this!!

  7. Shannon Rabren says:

    5 stars
    I made this, for Saturday morning breakfast with our Mom today! HUGE HIT! SO GOOD!

  8. Kim H. says:

    5 stars
    Perfect for Christmas morning!

  9. Whitni says:

    5 stars
    Love how easy this was to make!!

  10. Marilyn K Stirrett says:

    Wondering if this recipe can be made in advance, reheated the next morning.

    1. Sarah says:

      5 stars
      I didn’t have my hopes too high the first time I made this. It just sounded like it would be blah and we would feel it’s missing something, but I had everything on hand so I made a batch. We ate the whole thing!! We all kept going back for more. It’s addictive!! My husband loves everything I cook, but this is the only thing he requests by name over and over. We’ve also found it reheats well the next day on the rare occasion there’s any left! Using crescent sheets makes it even easier. Thanks for sharing this one!!!!

      1. Lil'Luna Team says:

        I love to hear that!! Thank you so much for giving it a try!

      2. Karen Lewis says:

        5 stars
        I have been making this recipe for 45 + years. One of our family favorites. Yes it does reheat well the next day. I have also frozen the mixture, prior to putting in into the crescent rolls, then when needed, just thaw, assemble and bake. Occasionally I have varied the mixture by adding chopped onion, jalapenos, olives, mushrooms etc. Always use the hot sausage. Otherwise , it can be kind of bland. However you cook it, enjoy!