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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sausage & Cream Cheese Breakfast Casserole Recipe

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This recipe for Sausage & Cream Cheese Breakfast Casserole is from Woodruff Family Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Vegetable Oil Spray
2 Packages of Pillsbury Crescent Rolls (I like to use the sheets instead of the individual rolls if the store I am at has them)
1 Package 8oz Block Cream Cheese
1lb ground Sausage
1 cup shredded cheddar cheese (sometimes I add a little more)
Directions:
Directions:
1. Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13 inch baking pan with vegetable oil. Place one of the Crescent Roll sheets in the pan, get it as flat as possible and cook for 8 to 10 minutes, not all the way cooked yet but no longer doughy.
2. Meanwhile, cook the ground sausage and drain.
3. In a large bowl, mix together cream cheese (may have to microwave for 30 seconds to soften), cooked sausage, and cheddar cheese.
4. Spread an even layer of mixture over the cooked crescent roll sheet then lay the other crescent roll sheet over the mixer, making sure it is all fully covered. Try to press the two crescent roll sheets together along the edges.
5. Place back in the oven and cook for another 8 to 10 minutes, or until the crescent roll sheet is completely cooked and has started to brown.
Number Of Servings:
Number Of Servings:
4-6 servings
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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