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Sausage Ranch Breakfast Casserole Recipe

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. YIELD:8 servings


  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 pound Jones No Sugar Pork Sausage Roll sausage
  • 1 package (8 ounces) cream cheese, softened
  • 1 envelope ranch salad dressing mix
  • 2 cups (8 ounces) 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 13-in. x 9-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 13-in. x 9-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. Yield: 8 servings.

Nutritional Facts

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

Reviews for Sausage Ranch Breakfast Casserole

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Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed Oct. 21, 2010

"Great recipe for brunch. Leftovers were good too!"

Reviewed 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."

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