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Sausage Ranch Breakfast Casserole

Total Time

Prep: 25 min. Bake: 20 min.


8 servings

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


  • 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 shredded sharp cheddar cheese


  1. Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13x9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.
  2. Meanwhile, in a small skillet, brown sausage; drain and set aside.
  3. Combine cream cheese and dressing mix; spread over crust. Top with sausage and cheddar cheese.
  4. On a lightly floured surface, press or roll second tube of crescent dough into a 13x9-in. rectangle, sealing seams and perforations. Place over cheese.
  5. Bake for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts

1 piece: 544 calories, 41g fat (19g saturated fat), 82mg cholesterol, 1215mg sodium, 27g carbohydrate (5g sugars, 0 fiber), 16g protein.

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