Why You’ll Love This Recipe
This isn’t just another breakfast bake—it’s a shortcut to comfort. Inspired by pigs-in-a-blanket and Southern brunch classics, this version uses store-bought crescent dough for flaky layers and wraps it around a warm, cheesy sausage center. It's like a giant sausage roll pie—crispy on top, tender within, and impossible to resist.
Perfect for:
- Holiday mornings, potlucks, and brunch spreads
- Meal prep (reheats beautifully!)
- Fans of breakfast casseroles, cheese danishes, or sausage gravy
- Last-minute guests (it comes together fast!)
đŸ¥“ "I made this for my son’s birthday breakfast," said one home cook. "He called it 'sausage lasagna' and ate three squares!"
Ingredients
For the Savory Filling
- 20 oz (570g) pork sausage crumbles (bulk breakfast sausage—mild or spicy)
- 8 oz (225g) block cream cheese, softened to room temperature
For the Flaky Crust
- 2 cans (8 oz each / 16 total oz) crescent roll dough (refrigerated, not puff pastry)
Optional Upgrades & Garnishes
- ½ cup shredded cheddar or pepper jack cheese (mixed into filling)
- 1 tsp garlic powder or onion powder (for extra depth)
- 2 tbsp chopped green onions or chives (sprinkled on top after baking)
- Hot sauce or maple syrup for serving
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Cook the Sausage
In a large skillet over medium heat:
- Add sausage crumbles and cook 6–8 minutes, breaking apart with a spoon, until fully cooked and no longer pink.
- Drain excess grease if desired (especially if using high-fat sausage).
✅ Don’t skip draining —too much fat can make the crust soggy.
3. Mix in Cream Cheese
Reduce heat to low.
- Add softened cream cheese to the hot sausage.
- Stir gently until fully melted and evenly blended into a creamy, spreadable mixture.
✅ Pro Tip: For extra richness, add ¼ cup shredded cheese now.
Remove from heat.
4. Press in the Bottom Layer
Unroll first can of crescent dough.
- Place triangles or perforated sheets into the prepared pan.
- Press seams together to form an even layer across the bottom.
✅ No gaps! This creates a leak-proof base.
5. Spread the Filling
- Spoon sausage-cream cheese mixture evenly over the dough.
- Use a spatula to smooth into a flat, even layer.
6. Top with Second Layer
Unroll second can of crescent dough.
- Place over the filling, pressing seams together to seal.
- Tuck edges slightly into the sides of the pan for a tidy finish.
✅ Optional: Brush top with egg wash or melted butter for deeper browning.
7. Bake Until Golden & Puffed
- Bake 15–20 minutes, until:
- Top is deep golden brown
- Edges are crisp
- Internal temperature reaches ~165°F
Let rest 3–5 minutes before slicing—this helps hold shape.
8. Serve Warm & Delicious
- Cut into squares or rectangles.
- Garnish with chopped green onions or extra cheese if desired.
Serve hot with:
- A drizzle of hot honey or maple syrup
- Fresh fruit or scrambled eggs
- Coffee, tea, or OJ
✅ Leftovers? Reheat gently in the oven—the crust stays crisp!
You Must Know
- Use refrigerated crescent dough —not croissant dough or puff pastry.
- Softened cream cheese melts better —take it out 30 mins ahead.
- Drain sausage well —prevents sogginess.
- Tastes better the next day! Reheats beautifully in oven or air fryer.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store cooled casserole in an airtight container in the fridge for up to 5 days.
- Reheat in oven at 350°F for 10–12 minutes (best texture). Microwave works but may soften edges.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the pan.
- Great for potlucks—bring the whole dish!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in American home cooking and convenience food creativity, this recipe celebrates how simple ingredients—canned dough, sausage, and cream cheese—can become something deeply satisfying. Found at church suppers, holiday tables, and creative kitchens alike, it honors the joy of sharing food that feels both familiar and special.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
- Want more spice? Use hot Italian sausage or add red pepper flakes.
- Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use crescent rings instead of sheets?
A: Yes—but unroll and press them into layers for best results.
Q: Why did my top layer sink?
A: Likely underbaked or too much filling. Ensure full baking time and proper sealing.
Q: Is this gluten-free?
A: Only if using GF crescent dough or substitute crust.
Q: Can I make muffins instead?
A: Absolutely! Line tins with crescent dough, fill, top, and bake 15–18 mins.
Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.
Allergy Information
Contains: dairy (cream cheese), wheat (in dough), pork.
Gluten-free option: Use certified GF dough.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sausages and doughs.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 320
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 1g
- Sugar: 3g
- Protein: 10g
- Sodium: 680mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This casserole doesn’t shout. It emerges golden from the oven, bubbling and inviting, saying everything a great breakfast should: “Cut me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with sausage, soul, and someone who says, “Let’s make it together.”
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