Breakfast Casserole
- Time 15-20 minutes
- Serves 8
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)
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