Sunday, November 25, 2012

Breakfast Casserole

A Classic - Sausage, Egg, and Cheese Breakfast Casserole.  This easy dish is a standard on holidays for me.  You can make it the night ahead, put it in the refrigerator, and everyone can heat up a slice in less than 30 seconds in the microwave when the wake up for breakfast.  Here's the recipe:

1 8 oz can of crescent dinner rolls (now Pillsbury makes a sheet of crescent dough - Perfect!
1 pound of sage breakfast sausage, cooked and drained
6 eggs, beaten
4 Tablespoons of milk
salt and pepper to taste
1 cup of grated cheese - I usually use a sharp cheddar

Preheat oven to 350 degrees. Spray a 9 x 13 pan with PAM.  Line the pan with the crescent roll dough.  Brown the sausage, drain on a plate covered with paper towels.  Spread the sausage evenly over the dough.  Beat the eggs with the milk, salt, and pepper.  Pour over the sausage.  Sprinkle with the cheese.  Bake uncovered in a 350 degree oven for 30 minutes.  Cool, and place in frig.  It is better if made a day ahead. 

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