Rotel Sausage Cream Cheese Breakfast Casserole

If you love hearty, comforting breakfast bakes that practically make themselves, this Rotel Sausage Cream Cheese Breakfast Casserole is going to be a new favorite. It starts with a buttery crescent roll crust, then gets loaded with savory sausage, creamy cheese, and zesty Rotel tomatoes. A simple egg mixture binds everything together into a golden, bubbly casserole that works for busy mornings, holiday brunch, or even an easy weeknight dinner.

This is the kind of dish that feels special but is still made with simple, everyday ingredients. It comes together quickly, is easy to customize with whatever you have on hand, and reheats beautifully. You can assemble it the night before, bake it straight from the fridge in the morning, or cook it in advance and freeze it for later. It is truly a workhorse recipe for any time you need to feed a hungry crowd.

Whether you are hosting overnight guests, planning a Christmas morning spread, or just want a “big batch” breakfast that will cover several days, this casserole checks every box: rich, flavorful, cheesy, and incredibly satisfying.

Why you’ll love this casserole

• Uses convenient fridge and pantry staples.
• Can be made ahead or frozen for later.
• Great for brunch buffets, potlucks, and holidays.
• Easy to adapt with extra veggies or different cheeses.
• Works for breakfast, lunch, or dinner.

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Equipment you’ll need

You do not need any fancy tools to make this casserole, just a few basic kitchen items:

• 9×13-inch baking dish
  A standard rectangular casserole dish gives this recipe the right thickness and helps it cook evenly.
• 10-inch skillet
  Use a large skillet to brown the sausage and mix it with the cream cheese.
• Meat masher or spatula
  Helpful for breaking up the sausage into small crumbles so every bite has flavor.
• Mixing bowls
  You’ll want at least one medium bowl to whisk together the eggs and seasonings.
• Whisk or hand mixer
  A whisk works perfectly; a hand mixer can be used if you prefer a super smooth egg mixture.
• Measuring cups and spoons
  To measure milk, seasonings, and cheese accurately.

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Ingredients

Here is what you’ll need to make this Rotel Sausage Cream Cheese Breakfast Casserole:

• 1 can (8 oz) refrigerated crescent rolls or crescent dough sheet
  This forms the base of the casserole, giving you a tender, slightly flaky crust.
• 1 lb ground sausage
  Pork breakfast sausage is classic and adds a ton of flavor. Use your favorite brand or flavor.
• 4 oz cream cheese, softened
  Cream cheese melts into the sausage, creating a rich, creamy layer.
• 1 can (10 oz) Rotel diced tomatoes and green chilies, drained
  Rotel brings mild heat, tangy tomato flavor, and little bursts of color in every bite.
• 1 cup shredded cheddar cheese
  Cheddar melts beautifully and pairs well with sausage and eggs.
• 6 large eggs
  The eggs create the custardy layer that holds the casserole together.
• ½ cup milk (or heavy cream)
  Milk lightens the eggs. You can use heavy cream for a richer dish.
• ½ tsp onion powder
  Adds a gentle onion flavor without chopping fresh onions.
• ¼ tsp garlic powder
  A small amount enhances the savory taste.
• Salt and pepper, to taste
  Adjust to your liking; remember sausage and cheese already contain salt.

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Step-by-step instructions

1. Preheat the oven and prepare the pan

Set your oven to ${350}^{\circ }$350∘F (about ${175}^{\circ }$175∘C). While it heats, lightly coat a 9×13-inch baking dish with cooking spray or brush it with a thin layer of oil. Greasing the pan helps the crescent roll crust release easily after baking and prevents sticking around the edges.

2. Cook the sausage

Place a 10-inch skillet over medium-high heat. Add the sausage to the pan, breaking it apart with a meat masher or spatula as it cooks. Continue cooking until the sausage is browned all the way through and no pink remains.

Once the sausage is done, drain off any excess grease. You can tilt the pan and spoon out the fat or carefully pour it off into a heat-safe container. Return the skillet with the drained sausage to the stove, but turn off the heat.

3. Add the cream cheese

With the heat off, add the softened cream cheese to the warm sausage. Stir until the cream cheese has melted and is thoroughly blended with the sausage. You should end up with a creamy, savory sausage mixture that is easy to spread.

If the cream cheese is still too firm, you can warm the pan briefly on low heat, stirring constantly, just until everything combines smoothly.

4. Make the crescent crust

Open the can of crescent rolls. If you are using crescent dough sheets, simply unroll the sheet. If you have regular crescent rolls, do not separate them into individual triangles; keep the dough in one large piece as much as possible.

Lay the dough into the greased 9×13-inch dish. Gently press it across the bottom and slightly up the sides of the pan. Use your fingers to press and pinch the seams together so you have one continuous crust without gaps or holes. This helps hold the filling in place and prevents the egg mixture from seeping underneath.

5. Layer the filling

Spoon the sausage and cream cheese mixture evenly over the crescent roll crust. Spread it gently to create a uniform layer so every slice gets some sausage in it.

Next, sprinkle the drained Rotel tomatoes and green chilies over the sausage layer. Try to distribute them evenly so the flavor and color are well balanced throughout the casserole.

After that, scatter the shredded cheddar cheese over the top. The cheese will melt as the casserole bakes, giving you a bubbly, golden top and cheesy goodness in every bite.

6. Mix the egg custard

In a mixing bowl, crack the six eggs. Add the milk (or heavy cream), onion powder, garlic powder, and a pinch of salt and pepper. Whisk until the mixture is completely smooth and the yolks and whites are fully combined. You want a consistent, pale yellow mixture with the seasonings evenly incorporated.

Taste a tiny drop (before the eggs go over the casserole) to check the seasoning if you like. Keep in mind the sausage and cheese are salty, so be conservative with added salt.

7. Pour and bake

Pour the egg mixture slowly and evenly over the sausage, Rotel, and cheese layers in the casserole dish. Tilt the pan slightly if needed to help the eggs spread to the corners and cover everything.

Place the dish in the preheated oven and bake for 40 to 50 minutes. The exact timing will depend on your oven. You are looking for:

• The center to be set and not jiggly.
• The edges to be lightly golden.
• The cheese on top to be melted and possibly lightly browned.

To check for doneness, you can insert a knife or toothpick in the center; it should come out without wet egg clinging to it.

Once done, remove the casserole from the oven and let it rest for about 5 to 10 minutes before cutting. This brief cooling time makes it easier to slice and helps the layers set up nicely.

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Recipe notes and tips

• Sausage: Jimmy Dean or any good-quality breakfast sausage works very well. You can choose regular, hot, or maple, depending on your flavor preference.
• Turkey sausage: Feel free to substitute turkey sausage for a lighter version. Cook it the same way; just keep an eye on doneness since it may produce less fat.
• Crescent dough: Crescent dough sheets are the easiest because they are one solid piece. If using traditional crescent rolls, keep them together and pinch the seams thoroughly so the egg mixture does not leak underneath.
• Rotel heat level: Rotel comes in Mild, Original, and Hot. Use whichever level of spice your family prefers. Mild keeps the casserole family-friendly, while Hot adds a nice kick.
• Cheese options: Cheddar is classic, but you can swap in Monterey Jack, pepper jack, Colby Jack, or a Mexican blend for a different flavor profile.

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Customization ideas

This casserole is very flexible. You can easily add vegetables or swap ingredients based on what you have in your fridge.

Try adding:

• Diced onions
  For extra savory flavor and a little texture. You can sauté them briefly with the sausage if you prefer them soft.
• Red bell pepper
  Adds sweetness, color, and a bit of crunch. Dice it small and cook with the sausage or scatter it in with the Rotel.
• Fresh spinach
  Roughly chop a handful or two of spinach and spread it over the sausage layer. The spinach will cook down in the oven.

Other ideas:

• Swap cream cheese for a flavored cream cheese (like chive & onion) for extra flavor.
• Use a mix of cheeses to change up the taste—half cheddar, half pepper jack is fantastic.
• Add a pinch of smoked paprika, chili powder, or cumin to the egg mixture for a Tex-Mex twist.

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Make-ahead instructions

One of the best things about this casserole is that you can assemble it in advance.

To make ahead (unbaked):

1. Prepare the recipe through the layering step: crust, sausage mixture, Rotel, cheese, and egg mixture.
2. Cover the unbaked casserole tightly with plastic wrap or foil.
3. Refrigerate overnight (up to 24 hours).
4. When ready to bake, remove from the fridge while the oven preheats.
5. Bake as directed, adding a few extra minutes if it is very cold going into the oven.

This method is perfect for busy mornings, holidays, or when you want everything ready the night before.

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Freezing instructions

You can also freeze this recipe after baking for easy future meals.

To freeze:

1. Bake the casserole as directed.
2. Allow it to cool completely at room temperature.
3. Cover the dish well with a layer of plastic wrap, then a layer of aluminum foil. You want it tightly sealed to prevent freezer burn.
4. Label with the name and date.
5. Freeze for up to 3 months.

To reheat:

• Thaw the casserole in the refrigerator overnight.
• Reheat, covered with foil, in a ${300}^{\circ }$300∘F–${325}^{\circ }$325∘F oven until warmed through.
  Or reheat individual slices in the microwave until hot.

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Storing leftovers

If you have leftovers, let the casserole cool, then transfer slices to an airtight container. Store in the refrigerator for several days. Reheat portions in the microwave or in a low oven until warmed through.

This casserole reheats very well, making it great for meal prep. You can bake it on Sunday and enjoy a hot, satisfying breakfast for the next few days with almost no effort.

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Rotel Sausage Cream Cheese Breakfast Casserole is a reliable, crowd-pleasing recipe that delivers big flavor with minimal work. The creamy sausage layer, the zesty Rotel, the fluffy eggs, and the cheesy top all come together on a buttery crescent crust for a dish that feels indulgent and comforting, no matter what time of day you serve it.