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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
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 servings

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 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 13x9-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 13x9-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.
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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Reviews

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Average Rating:
  • aicenhour
    Dec 31, 2015

    We love ranch, sausage, and cream cheese! This was a quick breakfast for Christmas morning! Everyone loved it! I liked the crescent rolls instead of loaf bread like most breakfast casseroles.

  • sjacnsmith
    Nov 25, 2013

    I agree that the Ranch flavor was too strong but even so, we had NO leftovers. Next time I will plan to use 1/2 the Ranch. I was also afraid it would be dry but it wasn't. Very tasty and quick recipe that I plan to add to our regulars list.

  • nebwingnut
    Dec 6, 2010

    The ranch dressing was overpowering. The next time I make this I will use 1/4 of the mix. Other than that it was a quick and easy recipe.

  • Ronica
    Oct 21, 2010

    Great recipe for brunch. Leftovers were good too!

  • rudylenak
    May 10, 2010

    No comment left

  • tadj1996
    Aug 16, 2009

    I made this the other morning for my kids and it was a great hit. One of our kids is a picky eater and he stated that this went "WOW" in his mouth. I knew immediately this was a keeper recipe.