Most of us are familiar with the basic sausage casserole. I put a little twist on the recipe which I think makes it absolutely delightful. This is so easy and just a few extra ingredients makes this dish decadent and amazing…. and it pairs exceptionally well with a mimosa or Bloody Mary during brunch! Here’s what to do.
2 cans of Crescent roll dough, sheet form
1 lb of breakfast sausage
1 block of cream cheese
1/2 sweet yellow onion, chopped
1/2 green bell pepper, chopped
1 can of Rotel, drained
1 teaspoon of sugar
In a skillet, brown the sausage on medium heat and drain the excess grease. When the sausage is almost browned, add the chopped onion and bell pepper. Of course, add a dash of salt and pepper because that’s what you do to most everything. Continue to cook for a few minutes until the onion and bell pepper become soft. Once soft, add 1/2 to 1 whole can of Rotel tomatoes, drained. The more Rotel you add the hotter it is so….use judgement. I typically use half or so of the can to play it safe when serving a mixed crowd. Add 1 heaping teaspoon of sugar. This really helps enhance the heat from the Rotel. Cook for another 2-3 minutes until the tomatoes are heated and incorporated with the mixture. Remove from heat and place the hot mixture in a bowl with the block of cream cheese. Stir until well combined. Set aside. The most beautiful part of this recipe is that this step can be prepared the night before so that all you have to do the morning of is assemble and bake. Simply refrigerate the mixture over night and it’s ready to use the next morning.
Preheat the oven to 350 degrees. Lightly spray a casserole dish with nonstick spray. Roll out one can of crescent dough on the bottom of the dish. Place in the oven and bake for 5 minutes. I feel this is important for the casserole to bake thoroughly through. Remove from the oven and spread out the cream cheese and sausage mixture. Roll out the other can of crescent dough on top of the mixture and spread out as evenly as you can. Beat an egg and brush the top of the dough with the egg mixture……the egg wash makes the crust so damn perfect! Place in the oven and bake for an additional 15-25 minutes. Honestly, each time I make this the baking time ends up being different. You’ll know it is done when the top is nice and golden…. so set your timer and start watching it closely around the 15 or 20 minute mark! Remove from the oven and let it rest for 5 minutes before serving.