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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a very easy dish and a twist on your typical breakfast casserole. The crescent rolls give it a nice sweet flavor that goes well with the savory of the sausage, eggs, and cheese. Can be made the night before, and cooked the next morning. Ingredients:
1 pound bulk sausage |
8-oz can refrigerated crescent rolls |
2 cups shredded cheddar cheese |
4 eggs, beaten |
3/4 cup carnation evaporated milk |
salt and pepper to taste (be careful with the salt as the sausage already has sodium) |
couple of dashes of hot sauce (optional) |
Directions:
1. Preheat oven to 425 and lightly grease a 13x9 Pyrex
2. Cook bulk sausage until brown
3. Drain grease
4. Beat together: Eggs, Milk, Hot Sauce, salt and pepper
5. Line the bottom of the Pyrex with Crescent Rolls and press to seal
6. Crumble Sausage over Rolls (I don't use all of the sausage, just a light layer)
7. Sprinkle Cheese over Sausage (use amount desired)
8. Pour egg mixture over Cheese
9. Bake for 15 minutes or until set
10. Let stand 5 minutes, cut into squares and serve
11. **Can be made ahead and cooked the next morning but the cook time will take a little longer due to the chilled temperature
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