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Sausage Ranch Breakfast Casserole

Sausage Ranch Breakfast Casserole
This dish is ideal for a crowd-size brunch. Prepare and refrigerate the casserole the night before, and in the morning, bake to perfection. —Bonnie Esslinger, Chapel Hill, TN
8 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 pound bulk pork sausage
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope ranch salad dressing mix
  • 2 cups (8 ounces) shredded sharp cheddar cheese

Directions

  • Unroll one tube of crescent dough into one long rectangle; seal seams
  • and perforations. Press onto the bottom of a greased 13-in. x 9-in.
  • baking dish. Bake at 375° for 8-10 minutes or until golden
  • brown.
  • Meanwhile, in a small skillet, brown sausage; drain and set aside.
  • Combine cream cheese and dressing mix; spread over crust. Top with
  • sausage and cheddar cheese.
  • On a lightly floured surface, press or roll second tube of crescent
  • dough into a 13-in. x 9-in. rectangle, sealing seams and
  • perforations. Place over cheese.
  • Bake for 18-22 minutes or until golden brown. Let stand for 5 minutes
  • before cutting. Yield: 8 servings.
Nutrition Facts: 1 piece equals 544 calories,
© Taste of Home 2013

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Sausage Ranch Breakfast Casserole (continued)

Nutrition Facts: 41 g fat (19 g saturated fat), 82 mg cholesterol, 1,215 mg sodium, 27 g carbohydrate, 0 fiber, 16 g protein.
© Taste of Home 2013