Breakfast Casserole
From lowcountrycook 15 years ago
- 15-20 minutes to make
- Serves 8
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 shopping list
- 8-oz can refrigerated crescent rolls shopping list
- 2 Cups Shredded cheddar cheese shopping list
- 4 eggs, Beaten shopping list
- 3/4 Cup Carnation Evaporated Milk shopping list
- salt and pepper to taste (be careful with the salt as the sausage already has sodium) shopping list
- Couple of dashes of hot sauce (optional) shopping list
How to make it
- Preheat oven to 425 and lightly grease a 13x9 Pyrex
- Cook bulk sausage until brown
- Drain grease
- Beat together: Eggs, Milk, Hot Sauce, salt and pepper
- Line the bottom of the Pyrex with Crescent Rolls and press to seal
- Crumble Sausage over Rolls (I don't use all of the sausage, just a light layer)
- Sprinkle Cheese over Sausage (use amount desired)
- Pour egg mixture over Cheese
- Bake for 15 minutes or until set
- Let stand 5 minutes, cut into squares and serve
- **Can be made ahead and cooked the next morning but the cook time will take a little longer due to the chilled temperature
The Rating
Reviewed by 5 people-
Sounds Delicious! ^5!
a1patti
in Salem loved it
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I've been wondering on how to make this.Now I got it.Thanks for this recipe.
sandygalesmith
in Saint Joseph loved it
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Crescent rolls, sausage and cheese...mmm mmm good.
heididouth
in Upper Mills loved it
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