Monday, November 30, 2009

Weekend Breakfast Casserole

I made this recipe earlier in the year and when I saw it featured in my latest copy of Food Network magazine I knew I needed to share it with you guys. It's out-of-this-world!

1 lb. bulk sausage
2 cups shredded mozzarella cheese (could use Cheddar)
1 can (8 oz.) refrigerated crescent rolls
4 eggs, beaten
3/4 cup milk
1/4 tsp salt
1/8 tsp black pepper

Preheat oven to 425. Crumble and cook sausage in medium skillet over medium heat until browned. Drain. Line bottom of greased 13x9 baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. 6-8 servings.


Denise said...


Linda said...

Tara this looks yummy! Love breakfast casseroles. Hope you had a great Thanksgiving.