cooking homemade meals

Sausage Loaf

sausage loaf


This past Christmas, my brother-in-law Troy made a Sausage Loaf for my family for breakfast. This mouth-watering recipe is a combination of crescent rolls, sausage, and cheese, and can be fixed for breakfast, lunch, or dinner!

It's best to prepare and bake the Sausage Loaf a day in advance and reheat in the oven before serving!


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Ingredients / Directions:     Printable PDF

  • 2 packages of Crescent Rolls
  • 1 Jimmy Dean Mild/Regular Bulk Sausage
  • 1 Jimmy Dean Hot Bulk Sausage
  • 1 Egg
  • Cheddar Cheese, shredded- as much cheese as you want (Troy likes to use half Vermont extra sharp white cheddar {because it makes his jaws tingle} and half regular sharp cheddar)
  • Garlic powder
  • Cavender’s
  • Optional: jalapeños, banana peppers, mushrooms, diced onions, etc. (I wouldn't use more than one because it will get hard to make everything fit in the loaf)
  • Preheat oven to 350 degrees. Brown the 2lbs of sausage and mix in optional peppers/mushrooms/onions.
  • While sausage is browning, spray cookie sheet with nonstick spray or coat with nonstick foil/parchment paper.
  • Roll out 1 pack of croissants on to tray and pinch the perforations together so nothing leaks out. Be careful when opening the rolls that they don't break apart (I learned this the hard way and it's very hard to get the rolls back together as one).
  • Drain the grease from the sausage and place sausage onto the croissant and top with cheese covering the sausage. Dust with Cavender’s.
  • Cover it with the second roll of croissants, pinch the perforations and seal the sides (you may have to stretch it a bit to get it to fully cover).
  • Beat 1 egg and glaze it over the loaf. Dust with garlic powder.
  • Place in preheated oven and cook for 15-20 minutes, but keep an eye on it. Everything inside is already cooked you are only cooking the croissants at this point.
  • Let cool for about 10 minutes before cutting, this loaf only gets better with time and reheats well. I usually prepare the loaf the day before I want to serve it.


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